Three Boys Pizza

Eat, Events, Sydney / 27 May 2015

Listen up pizza lovers (that’s everyone, right?)!  Three Head Chefs from the Trippas White Group are going head to head in a pizza making competition and you get to decide the winner!
Three Pizza Boys kicks off tonight at The Pavilion on The Domain and will be running every Wednesday to Sunday until the 8th of July.
Each chef will be serving up their signature pizza which can be purchased and devoured for $15. Then cast your vote on your favourite to win a private pizza party at one of the garden locations at the Pavilion.
While you’re there meet the chefs as they work the oven, sample craft beer, ciders and traditional chianti. There will be live music from 3.00pm until late. 
For those State of Origin fans torn by pizza vs footy stress a little less. The Origin games will be screened live on large TVs so you can eat and watch the game at the same time.
So, who’s going to be making these pizzas?

Meet the chefs…

Dominique Hawks from The Pavilion, Ashley Hughes from Trippas White Group, Mark Proudfoot from Centennial Parklands Dining

To get us excited for this pizza battle we asked each chef 3 important questions…

1. What is the secret to a great pizza?

Dom: Leaving the pizza dough to rest three days and the fresh ingredients on top.
Mark: A good base and good cheese, flavours and freshness
Ashley: 1. Thin bases 2. Not too much topping 3. Hot oven , cooking the pizza on a stone

2. What are the 3 worst things you can do with pizza making?

Dom: Making a thick dough, over cooking the pizzas and running out of dough
Mark: A doughy base and cheap ingredients
Ashley: The most important thing is to learn from your mistakes, if you are making pizzas from scratch your ahead of the game! The worst mistake will be getting the dough wrong as this is the base of every great pizza

3. What is your earliest pizza memory?

Dom: Cooking pizzas on a wood fire on a snowy day in winter with no electricity
Mark: Moving to Italy on a work placement for 6 months at 16 and watching the mum of the house we were staying spend so much time over the sauce and the pizza .
Ashley: I remember making pizzas as a child but the moment that changed my view on pizza was when I lived in Italy as a 20 year old and seeing how the style of pizza was so different to what I grew up with in Sydney in the 80s. Seeing pizza bianco, pizza with no tomato sauce for the first time, perfectly thin wood fired pizza, still makes me hungry thinking of it.

The Details:

Three Pizza Boys Pop Up open: 
Wednesday 27th May to Wednesday 8th July
Wednesday to Saturday- 3pm until late Sunday 2-7pm
For more info click here
The Pavilion @ The Domain
1 Art Gallery Rd, Sydney
9232 1322