Todd Eyre
Pizza dough
Luca Villari teaches the basics from his Al Volo pizzeria. Photography by Todd Eyre.
Deep-dish dough
Luca Villari of Al Volo pizzeria in Auckland shares his recipe for Italian pizza dough. Photography by Todd Eyre.
Ham, gorgonzola, pumpkin & roasted capsicum stromboli
Al Volo pizzeria’s Luca Villari shares his stromboli recipe, a turnover topped with even more delicious ingredients. Photography by Todd Eyre.
Prawn, chilli & courgette pizza with anchovy dressing
A seafood lover’s dream pizza from Al Volo pizzeria. Photography by Todd Eyre.
Pork sausage pizza with tricolour tomatoes, broad beans & fennel
Full of flavour, this pork sausage pizza is straight out of Al Volo pizzeria’s wood fired oven. Photography by Todd Eyre.
Smoked venison pizza with wild mushrooms, asparagus & taleggio
You can now have this taleggio treat from Al Volo pizzeria at home. Luca Villari from the Auckland pizzeria shares his recipe. Photography Todd Eyre.
Pan pizza with spinach, radicchio, green olives & goats cheese
Add some new Italian flavours to your pizza repertoire with this recipe from Al Volo pizzeria located in Grafton, Auckland. Photography by Todd Eyre.
Pizza sauce
Al Volo pizzeria’s Neapolitan pizza sauce is very simple. Just use the best quality canned tomatoes you can find and salt. Photography by Todd Eyre.
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