Pizza Elettrica, a pizzeria in Thornbury, has been praised for its unusually large, New York-inspired pizzas, with 15-inch (38cm) pies forming the centrepiece of its menu.
The venue’s Australian suburban aesthetic includes kitsch 1980s touches, timber columns and a drinks fridge dubbed the “beveraginos”. Pizzas are available to eat in or take away.
Dough is cold-fermented for 36 hours before being topped and baked. The Peppi, a pepperoni pizza, has been singled out as the best introduction to the menu, with chilli-infused hot honey available as an addition.
Other offerings include the Jupiter, made with tomato, mozzarella, ’nduja, stracciatella, basil, hot honey and pecorino, and Light & Tangy, which combines a sour cream base with chives, pickled red onion, mozzarella and finely sliced potato.
A pork sausage and mushroom pizza is seasoned with fennel seed and served with a red sauce made from tomatoes, confit garlic, oregano and salt.
The menu also features garlic moon, a margherita-style pizza called Margy, and a combination of lemon kosho ricotta, marinated zucchini, basil, ricotta salata, pepitas and charred spring garlic salsa.
Drinks range from lightly chilled red wines to pet-nats and dry Chianti. The pizzas are described as generous enough to appear difficult to finish, although the balance of the toppings keeps the excess in check.
