Jet back a few generations (and continents) until you find yourself in old-world Naples. This is how the pizza at Scoozi is served. With the help of a hand-built wood fire oven this Ascot Vale restaurant dishes out hot, tasty traditional pizzas (and a range of other favourites) to its modern inside or breezy alfresco tables.
Scoozi, established in 2009 brings an authentic Neapolitan pizza to Australia, combing local and imported products, true Neapolitan Caputo flour as used by the very best pizzerias in Naples, D.O.P. San Marzano tomatoes grown in the foot hills of Mount Vesuvio and fresh buffalo mozzarella flown in from Naples.
Our wood fired oven was hand built by our pizza chef (over 35 years' experience) insuring it cooks at a blistering 430 Celsius, cooking your STG standard pizza in 60 to 90 seconds.
On the 23rd of January 2012 Scoozi became the third pizzeria in Australia to be accredited by AVPN (a non-profit organization), in 2014 Scoozi became accredited by APN (Associazione Pizzaiuoli Napoletani known, as "THE PIZZA POLICE") the body that set the standard for S.T.G. (Specialità Tradizionale Garantita "pizza napoletana") translates to Traditional Speciality Guaranteed...
In 2015 Phillip Bruno was given the title of Master Pizzaaiolo and had the honour of being appointed president for APN Australasia, now he can accredit Pizza Chefs.
Phillip Bruno travels the globe to places such as New York, Taipei and of course Naples, judging pizza competitions in the quest to find the world's best pizza maker.
The City of Naples Cuputo flour mill and Associazione Pizzaiuoli Napoletani, presented Phillip a plaque for the dedication and passion in artisan Neapolitan pizza making and Italian gastronomic culture, signed by the mayor of Naples.
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