Why did we call ourselves MAD PIZZA ?

Quite literally, becuase we are absolutely, ravingly, fanatically and throughly MAD ABOUT PIZZA ! its just not more complicated than that.

After visiting Italy many many times ..actually just to eat pizza! we decided that we would try to make pizza just as good in Australia.

So we signed a lease and started by importing two containers of everything needed to make a pizza in Australia as good as what is is in Italy - including actually 50 barrels of water, taken from a tap in Rome, just to remove the variable that perhaps ? it could be the water that makes it so good over there.

Initially we became known for our SUPERTHIN base, actually thinner than anything else avaliable anywhere but more recently, in conjunction with API (Associazione Pizzerie Italia) we developed something amazing, a thin version of the traditional "Roman style" pizza - totally unique anywhere, crispy on the base yet soft and fluffy up top our ROMANO pizza base takes 72 hours to make.

Why do we bother with 72 hours leviation? the answer is in one word DIGESTION. We wanted to make for our friends a pizza that was MORE TASTY than a Napoli pizza, LIGHTER than a Napoli pizza and most importantly much more DIGESTIBLE than a Napoli pizza.

Have you noticed that when you eat a pizza sometimes, it tastes delicious but when you walk away you feel over full and sluggish ??? - this is becuase like eating a loaf of fresh bread - it tastes great BUT it is hell to digest.

The 72 hour leviation process actually allows the time for the yeast to, over and over, consume the gluten, resulting in a pizza base that is almost entirely gluten free (we dont claim this as a GF base obvioulsy) but its super low in gluten - so naturally its super easy to digest.

So the result is that when you eat a ROMANO pizza at MAD it not only tastes delicious but you walk away feeling satisfied but not full - try it out! its freaking amazing Bello ! xx