Restaurant
Da Orazio Pizza + Porchetta
Da Orazio has run a wood-fired, blistered Neapolitan-style pizza programme in Bondi since founder Orazio D'Elia opened it in January 2014, closed it in 2019 after selling in 2018, and reopened it himself in 2022. Pizzaiolo Ernandes is credited with perfecting the biga-style fermentation now used for the dough.
Why it is here
Da Orazio has run a wood-fired, blistered Neapolitan-style pizza programme in Bondi since founder Orazio D'Elia opened it in January 2014, closed it in 2019 after selling in 2018, and reopened it himself in 2022. Pizzaiolo Ernandes is credited with perfecting the biga-style fermentation now used for the dough.
What to order
Pizza (Neapolitan-style, biga-fermented)
What we looked at
Biga-style fermentationWood-fired ovenBlistered, puffy Neapolitan-style base