I grew up with your local pizzerias that like to unload toppings on your pizza like it’s nobody’s business. I preferred pizza this way and along with my family, quantity always equaled quality. It was only recently that I had my first ‘gourmet’ pizza (that didn’t suck) that costed roughly $25. $25. I could get 5 traditional Dominos pizza’s or 40 McNuggets and have change leftover with that kind of money!
I kid of course, I’d rather die before I give any more coin to Dominos and their shady business practices. I also can’t betray Macca’s for those drunken escapades on the weekends. Ain’t nothing more satisfying than stuffing your pie hole with ambiguously shaped processed chicken pieces when you’re making bad decisions at 3am. My point is $25 is a lot for just one pizza especially when I’ve grown up with $10 pizza’s that weigh a ton from generous throwaway ingredients. Maybe I’ve grown beyond the super supreme with the lot or maybe I’ve become a pizza snob but quality definitely beats quantity.
Greeted by a ‘Ciao!’, from a boisterous Italian man no doubt – we knew this was the place to get an authentic pie. It was a hot day, upwards of 38 degrees celsius and the only thing that could quench our thirst was a whole pizza to ourselves. I asked the waiter which pizza’s were the most ordered here and we proceeded to follow his advice.
- Service: Energetic, fast and helpful especially to a bunch of people who have no idea what DOP or DOC stands for (I still don’t know and at this point I’m too afraid to ask).
- The Pizzas: My goodness gracious, ladies and gentlemen. Everything about the pizzas here are so freaking tasty, fresh and truly captures the sentiment of ‘less is more’. I can’t endorse DOC enough! Amazing crust that is chewy, light and not once does the term, ‘doughy’ come to my mind. The San Marzano tomatoes is the red glue that hold everything together into one perfect cohesive unit that yields itself to being sweet and seasoned just right.
- Crowd favourite: This will have to go to the Al Porcini. Which is surprising, because I’ve never been a fan of white pizza’s. The Al Porcini blew me out of the water because the mushrooms, truffle oil and grated pecorino combined into something that I know I will crave sooner rather than later. It’s a definite recommend, especially if you love mushrooms!
- I wasn’t sure about cold mozzarella being served on our DOC and San Daniele. I mean, I’m all for more cheese but cold cheese on hot pizza seems to be an odd combination. I’m not Italian so I’m not sure if this is a DOC thing or an Italian thing. Would love to see if anyone can shed light on this!
DOC pizza’s are delicious with minimalist toppings that transform into a perfect package that feels like opening a christmas present at every bite. I like to exaggerate like any other Tom, Dick and Harry but by Poseidon’s trident were these pizzas the bee’s knees. I think I need to try 400 Gradi for comparison’s sake before I make any claims but these are a contender for being one of the best pizzas I’ve had in Melbourne.
4.5 moustaches out of 5!