Lievita | Northcote | A Chronicle of Gastronomy

01 Jul Lievita, Northcote

Posted at 18:54h in Food, Italian, Lievita, Northcote, Pizza, Restaurants by A Chronicle of Gastronomy 0 Comments

Lievita brings the concept of Pizza al Taglio to Melbourne – pizza by the cut is how it’s usually done in Rome. Rectangular pizzas are pre-cooked in an electric oven and put on display. They’re then cut to the desired size, weighed, reheated in the oven til warm and toasty, then delivered into eager hands. It’s quick and convenient, and you can order as much or as little as you want.

Lievita

Only a small amount of yeast is added to the dough at Lievita, resulting in a lighter and more digestible base. The lower yeast content does mean the dough needs a longer fermentation time, in this case, 72 long hours.

Zucchini; Eggplant; Nduja, Truffle Cream and Purple Cauliflower

Prosciutto, Rocket, Buffalo Mozzarella

The pizza here is generally priced at ~$35-40 per kilo, and because it’s sold by weight, it’s great for those who like to have a bit of everything. Like me. About twelve varieties were on display, making for a long deliberation time, but we eventually settle on four varieties: their signature zucchini, the eggplant and the San Daniele Prosciutto, buffalo mozzarella, and rocket. One of the unique combinations is the colourful Nduja, purple cauliflower and truffle cream, which has a satisfying fragrance and flavour of the truffle oil. The pizza bases are crispy and full of air bubbles and really do feel light on the stomach. There isn’t too much to say except that the pizza is delicious, and even if Lievita didn’t have a rotating roster of pizzas I’d be a repeat customer.

Lievita