Sal's Authentic New York Pizza — Darlinghurst

Overview

Sydneysiders take their pizza seriously, and with good reason. Thanks to our superb collection of authentic Italian pizzerias, complete with woodfired ovens and traditional methods, the Harbour City's pizza-philes are well versed on the difference between sub-par 'za and the real deal. But like many dishes carried to far-flung climes by migrant communities, there are plenty of non-Stivale interpretations of pizza that are every bit as culturally legit as their Neapolitan or Roman cousins.

Case in point: the United States has almost as many pizza variants as Italy, from the hefty Chicago deep dish to the rectangular-pan Detroit style and of course, the iconic New York slice. Sydneysiders can get the quintessential NYC pizza experience courtesy of a beloved Big Apple stalwart, Sal's Authentic New York Pizza, which, in addition to its Darlinghurst outpost, also boasts another Sydney venue on York Street in the CBD and four restaurants in Melbourne, as well as branches across the ditch in Wellington and Auckland.

Since 1975 — when Salvatore Leo opened his first pizza parlour in Little Neck, Queens — Sal's has been producing pizzas that fuse Italian recipes, passed down through the Leo family, with American produce. The same is true in Australia, with Sal's pizzas featuring the sustainably farmed premium Wisconsin mozzarella, vine-ripened Californian tomatoes and New York-milled spring wheat flour used in the States. The only locally sourced ingredient is the water used to make the dough and even this was thoroughly vetted via blind taste tests to ensure Sydney's H2O didn't undermine quality or flavour.

All the recipes on offer in Sydney were developed by Sal himself, showcasing timeless toppings like pepperoni, buffalo chicken, Italian sausage and meatballs, as well as more contemporary inclusions like black garlic and chilli-infused hot honey. While every topping is available by the slice, as is the New York way, diners can also enjoy full pizzas. However, be warned — at 18 inches, tackling the whole pie should only be attempted by the truly famished. In the unlikely event you are still hungry, there are also classic sides on offer, including fresh-baked garlic knots, pepperoni wheels, mozzarella sticks and buffalo wings made to a recipe that has been in Sal's family since 1964.