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A Little Piece Of Naples........


This is pizza made with passion behind it.

(03) 9576 5192 / Reservations

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A Little Piece Of Naples........


This is pizza made with passion behind it.

(03) 9576 5192 / Reservations

A Destination

Da Massimo is one of the few pizzerias of its kind. Da Massimo's honour of tradition, quality, and artisanship make this statement true - it is never compromised. Almost every pizzeria around the world claims quality and use of the finest ingredients. Some use one or two good ingredients. Some even make their own dough. Some claim to know how to use a brick oven.

But, normally, these efforts are undermined with cheaper ingredients, corner cutting, and poor technique, all lowering the quality of their product.

At Da Massimo, claiming to use the finest products on earth, claiming tradition, and claiming to use ancient techniques is reality. It's that simple. Taste may be an opinion, but quality is a fact. This is pizza made with passion behind it.

Pasta Per Pizza

The flour we use is neither enriched, bleached or bromated, it is just wheat berries ground into flour by stone - nothing else. This is true flour, 100% natural, the way its meant to be. To make the pasta per pizza, the flour is mixed with Sicilian sea salt. It is very difficult to find, but has the purest taste available and considered the finest salt in Italy. The salt and flour is then mixed with water and a piece of dough from the day before, then allowed to rise for 24 hours at room temperature. It is then again mixed, weighed,and shaped by hand. After rising a minimum of another 12 hours at room temperature, the dough is ready to be used for pizza. It is never refrigerated or frozen. no commercial yeast is used to make it. This is the oldest and most difficult way to make dough, it takes 2 days to complete. It dates back to the ancient city of Pompeii. It is the way pizza was originally made and is the only way it should be made. Fresh dough is made every day. Dough leftover at a days end is simply thrown out

Mozzarella

The word "mozzarella" means buffalo mozzarella. Fiore di latte is produced in the same way buffalo mozzarella is made but with cow milk instead of buffalo milk. Both are white in colour not yellow as lesser so called "pizzerias" use. These cheeses are imported from Napoli every week, and they are the most expensive and perishable types of cheeses, but if you want authentic Neapolitan pizza these cheeses must be used.

The Magic of Fire

There is no discussion about this. Unfortunately, many brick ovens are fired by gas - its a gimmick. Gas fired and electric ovens are not now and were never used in the past to make pizza in Napoli. The oven's fire must be in the same area as the pizza, not in a fire box separate from the baking chamber, as seen in brick ovens used to bake bread. The true Neapolitan pizza oven takes many years to master and must be fired to the proper temperature allowing the pizza to bake in about two minutes. This is a dying art form and is indispensable for making authentic Neapolitan pizza.

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Pizza - Bringing friends Together


farina, acqua, liveto, sale & passione
(flour, water, yeast, salt & passion)

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Pizza - Bringing friends Together


farina, acqua, liveto, sale & passione
(flour, water, yeast, salt & passion)

Pizza - a word known all over the world from Melbourne to New York, from Paris to London. It's a word used to describe many products; deep-dish, cracker thin, stuff crust, etc. However, the meaning of the word "pizza" has been misunderstood and misrepresented over the years.

Pizza means only one thing. It is Neapolitan - the word, the definition, the product. The word is a slang Neapolitan pronunciation of the word "pita" The history of pizza possibly can be traced back to the very beginnings of man and fire. 

Certainly, the pizza eaten today in the backstreets of Napoli is linked directly to the flat bread baked in Pompeii 2000 years ago. This said, all the square, round, thick, stuffed and over topped pieces of dough may be to your liking, but don't call it pizza