Roman Pizza in Sydney: What to Look For and Why It Matters
Sydney has always eaten well. The city’s pizza scene in particular has deepened considerably over the past decade — Neapolitan technique has become genuinely sophisticated in certain kitchens, and the standard for what counts as a…
Woodfired Roman Pizza: How Heat and Dough Work Together
At 170 Grammi in Surry Hills, the pizza oven weighs 1.9 tonnes. It was handmade in Italy and imported specifically for the bake that Roman pizza demands. That weight is not incidental — it reflects the sustained, even heat that a thin,…
Pizza Romana Tonda: The Round Roman Pizza Style Explained
At 170 Grammi in Surry Hills, every pizza starts with exactly 170 grams of dough — a number that captures the precision behind Pizza Romana Tonda before a single topping is placed. Pizza Romana Tonda is the round Roman pizza format that…
La Tonda Romana vs Scrocchiarella: What’s the Difference?
Roman pizza isn’t one thing. At 170 Grammi Pizzeria in Surry Hills, two names define the tradition: La Tonda Romana and Scrocchiarella. They’re closely related, occasionally used interchangeably outside Italy, and not the same…
What Is Roman Pizza? La Tonda Romana, Scrocchiarella, and the Tradition Behind the Crunch
170 Grammi Pizzeria, at 428 Crown Street in Surry Hills, is built around a specific culinary tradition: Roman pizza. Not a loose interpretation of it — the thin-based, crunch-forward style that Rome has been producing for decades, made…