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Our Food Philosophy

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Our Dough

Dough

Our Dough

The flour for our dough is sourced fresh from the Upper Great Southern Region. Early each morning, fresh wheat is milled into flour. This is then combined with yeast, warm water, and olive oil until a rough dough is formed. The dough is then kneaded by hand until soft and stretchy, and left to rise overnight. This is then rolled into individual portions, ready for use throughout the day.

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Our Sauce

Sauce

Our Sauce

Just Pizza only uses the highest quality tomatoes from local Dardanup farmers. The skin and seeds are removed, and the tomatoes pureed. This pulp is gently simmered with extra virgin olive oil, fresh garlic, and basil for 3 hours. Once it reaches the perfect consistency, the sauce is seasoned with salt and pepper, then jarred, ready for use in the restaurant.

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Our Cheese

cheese

Our Cheese

Our mozzarella comes from the beautiful Ferguson Valley Region, just 15 minutes away from our restaurant. The expert cheesemakers first take fresh, unprocessed milk and gradually heat with citric acid and rennet. This creates whey, and curds, which are then drained and sliced. The curds are stretched under high heat, then formed into balls, rested, and then brought to the restaurant.

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Our Meats

sausage

Our Meats

We're famous for our hot Calabrese sausage. Whole pigs are carefully selected from Dardanup Butchers in order to create the best tasting sausage. The meat is then ground into small pieces, and the remainder of the ingredients are mixed in. This process is highly secretive, with the recipe handed down through the family. The sausages are pushed into natural casings, and hung to dry.

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pizza woodfired pizza pizza

All our pizzas are cooked fresh to order in our woodfired ovens.