Enjoyed excellent pizza at Farinha in Coogee. The menu is a little unusual in that the waiting staff bring slices of different pizzas and little dishes of pasta to the table. “You want?”, they ask, before moving on to the next cluster of diners seated at the long, communal tables. Too full to tackle dessert. A rendition tried at home started with white pizza base baked at 200°C for 15 minutes, topped with 2 cups of grated, dry provolone, thinly sliced par-boiled potato (leave the skin on and cook whole), a drizzle of olive oil, then draped 12 paper-thin slices of chilli pancetta over the top. Return to the oven for another 10 minutes, or until the base and pancetta are crisp, and the cheese is bubbling.
Farinha-inspired Pizza
cook in shorts 