La Capa Pizzeria serves authentic wood fired Neopolitan style pizza and New York style pizza. They also offer a selection of hand made pasta, gelato, antipasti, house made desserts, craft beer and boutique wine.
The original tomato pie here is a textbook example: a thin crust topped with crushed Italian tomatoes and a mixture of grated Pecorino Romano and extra-virgin olive oil. The pie’s tang is cut by a dose of ricotta and seasoned with salt. But the cheeses aren’t as important as the bread, which is crispy and supple—perfect for mooching.
La Capa Pizzeria: Perfecting the Classic Margherita
This Park Slope storefront with a classic black-and-white awning is the best place to grab an elevated New York slice, according to Levine and Weiskind. Fans adore its “crispy and perfectly cooked” dough, “generous quantity of toppings,” and “good variety of vegetables.” It also serves some gluten-free slices and pies.
The pizza at this tavern has a cult following. Its “amazing” crust—so soft it’s almost mushy, yet thick and chewy enough to hold its toppings—is made with a special blend of flour. The toppings are fresh and local. And “the runny egg on top is like a magic trick,” says one fan.
La Capa Pizzeria: Perfecting the Classic Margherita
Decades before Detroit-style pizza fed hypebeasts from Austin to Brooklyn, the pizza here was a staple in working-class neighborhoods. Its inventor, Gus Guerra, adapted a Sicilian recipe to fit the baking pans at his speakeasy Buddy’s in 1946. Unlike a New York slice that’s designed to be eaten on the go, this version is meant to be consumed in a sit-down restaurant, with its optimal bite ratio and fennel-crusted sausage.
La Capa
713 Midland Hwy, Shepparton East VIC 3631
(03) 5829 1193