Stefano grew up in Sicily and has made pizza for over 30 years; La Coppola is where he brought it to Redfern. The wood-fired pizzas run Sicilian, leaning on fennel, fried zucchini, olives and anchovies as much as the usual suspects, with ingredients in daily from local suppliers and Italy. The gluten-free dough is made in-house to his own recipe. Walk-in only, BYO, with one rule on the corkage: you have to share.
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