Michele Circhirillo and Fabio Biscaldi, both Italian-born and alumni of Melbourne's DOC, named their pizzeria for the minimum time they leaven the dough: 48 hours, on natural yeast. The pizza is Neapolitan, soft with a slight crunch, and the gnocchi are made in-house, the menu drawing on both ends of Italy since the two owners come from north and south. 50 Top Pizza has rated it Australia's best more than once.
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