Local Pizza has been turning out slow-fermented, wood-fired pizza around Hobart for about a decade, from its original Berriedale room five minutes from MONA to a second site across the river in Bellerive. Hand-stretched sourdough bases carry toppings running from truffle and slow-cooked lamb to vegan, under menu names doing their own thing (Beetwave, Wild Thing, BBQ Bird). Communal tables, a big woodfire oven, no bookings, and a serious wine and beer list.
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