It’s rare to find pizza in Australia that is on par with those of Italy, but the team at Altro Pizza e Caffe in Williamstown We believe that we have done it.“Traditional preparations using local ingredients, Italian produce and ancient cooking methods are at the heart of our pizza making at Altro. We follow the Italian quality standards (STG) to make our pizzas taste as good as they do in Italy,” Francesco explains.
“To satisfy the STG standards as a pizzaiolo (pizza master) I must make each pizza with a 3mm thick disc of dough with a 1-2cm high crust. No other working tools other than my hands are allowed, no rolling pins or mechanical press machines. Then it’s into the wood-fired brick oven at 420-440 degrees for about 90 seconds.”
Since 2009, Italy has had three pizzas STG with a European label, including Margherita, Napolitana and Margherita extra. (or in our case we have named Altro Margarita).
Other popular pizzas include the ‘Lucca’ with San Marzano tomato, San Daniele prosciutto, peppers, pesto, Rucola (rocket) and goat’s cheese; vegetarian ‘Ortolana’ with San Marzano tomato, wood-fire roasted zucchini, eggplant and peppers; and ‘Gorgonzola’ with Fior di latte (type of mozzarella), Grana Padano (parmesan), Peccorino cheese and rucola (rocket).
Gluten-free bases are available.
But it’s not just savory pizzas that the Italian restaurant specialises in - it also creates the sweet variety.
Diners can have pizzas with Nutella and Ice cream; white Belgian chocolate and strawberries; Baileys and hazelnuts, and more. Or for those who prefer a traditional Italian dessert, try the Tiramisu or Gelato.
“We pride ourselves on being true to the artisan style of Italian pizza making and make the tastiest pizza around,” says owner Pedja Tausan.
Fully Licensed with some great Italian and Australian Wines and beers.

Altro Pizza e Caffe, at 68 Stevedore Street, Williamstown, opens 4pm-late Wednesdays-Sundays and soon to open lunch from 11.30am-11pm Friday to Sunday.
Visit our web site for menu options:

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