Plank Sourdough Pizza

Baker & Cook’s Dean Brettschneider flexes his dough-making muscle to dish out thin-crust pizzas at Plank Sourdough Pizza. The knobbly crust bases are risen with wild yeasts for up to 18hrs before toppings like tomato, eggplant, mozzarella and chorizo ($22), or smoked salmon, sour cream, dill, prawns and capers ($22) are tossed on and baked in a gas-powered brick oven. Besides the six pizza options, Brettschneider’s expertise in dough is also showcased in Plank’s crostini starter ($13.50) with two dips: garlic tzatziki, and lemon hummus, red pepper and eggplant. For dessert, the pizza crusts are sprinkled with cinnamon sugar to chow alongside ground almonds, vanilla ice cream and seasonal fruit ($9.50).