Sorrento Pizzaria: The Coast’s Best Woodfired Pizza
Away from the hustle and bustle is a hidden oasis offering charming waterfront views and alfresco dining. Sorrento’s – as it is affectionately known – is a locals’ treat that cannot be missed.
Indulging in the best authentic, wood-fired Italian pizza on the Central Coast is extra special when it is made from scratch. And even better when the ingredients are handpicked from the neighbour’s backyard. That’s exactly how Sorrento Pizzeria Empire Bay prepares a wholesome Italian feast from Thursday to Sunday evening. It’s also a place where you’ll find the region’s leading restauranteurs and chefs tucking in for a feed.
“My nonna grew up in Naples in Italy (not far from Sorrento) and made pizza as a teenager from scratch. She passed this onto my father, who then passed it on to my mother, and now me. This is a near century-old family recipe and I’m the sole custodian today with mamas passing a few months ago from cancer.
What differentiates Sorrento’s pizza from all others is that it is a long natural ferment using a secret blend of flours and the tiniest amount of yeast. And that they source local fresh natural ingredients and marry them with traditional imported ingredients to create their pizza.
“This patience and freshness creates the lightest and most flavoursome pizza base that is easily digested. You know when a kid eats a whole pizza by themselves you have something special”.
Luigi as he was affectionately known growing up comes from deep European family roots with a history of food. “I grew up in the back of a mixed business delicatessen in Marrickville in the
late 70s, so my upbringing has been surrounded with food and people,” he said.
“This is what I’m passionate about.”
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Best wood-fired pizza on the Central Coast
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Take their signature pizza as an example: the Sorrento Special. Chillies are harvested from a Booker Bay home and mushrooms are purchased at Margins Mushrooms farm in Woy Woy. Honey comes from a backyard in MacMasters Beach from the Bearded Beekeeper, and rosemary sprigs from the Empire Bay War Memorial are used.
By sourcing fresh ingredients from the area, owner Elia Eliopoulou (the namesake of his maternal grandfather and an olive farmer) swears by the mantra of supporting local. And despite being a well-used phrase, not many do it quite like him. Anything that cannot be sourced from the Coast is substituted for an equally premium imported Italian product to honour the origins of good food. Flours and cheeses are good examples.
“Our menu is made of fresh local produce and imported Italian ingredients. It’s a marriage between local, fresh, and overseas,” Elia told Coasties Magazine.
“Food is fuel and it’s also medicine. Food and mood rhyme for a reason”
Inspired by the likes of Sydney’s Italian dining institution Bill and Toni’s, Sorrento’s recipe for success comes from creating the softest and finest pizza dough. It involves combining five simple ingredients – flour, yeast, salt, olive oil, and water – before leaving it overnight to encourage a natural rise.
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“Extra virgin olive oil is a critical part of the process as my grandfather was an olive farmer. Honouring his craft 50 years on is something you don’t see anymore. The 3rd generation of many ethnic families have lost most of their connection with the past. So I made this our reason why. I’ve noticed it coming back with the recent trend towards family-run restaurants of my generation focused on quality and tradition. This can’t ever be replicated.”
The mixture is then transferred into a container to be refrigerated, allowing the yeast to work its magic. Over two days, Elia lifts and turns the slow fermenting dough to create a soft, webbed mixture. He hydrates it with Mangrove Mountain spring water – a welcomed change from tap water that prevents the yeast from working “overtime”, in turn producing light and fluffy pizza.
“The three-day fermentation process produces an amazing balance between flavour and structure. We let nature take its course, which is rare in today’s world, but it’s the way it should be done,” he said.
“It’s all fresh dough – nice and silky, and ready to go.”
Sorrento Pizzeria Empire Bay
It’s easy to see why Sorrento Pizzeria’s loyal following say he serves the best pizza on the Central Coast. After giving it a go ourselves, we wholeheartedly agree it’s a title well-deserved. After a simple 90 second bake in a 400-degree, wood-fired oven, the Sorrento Special bursts with flavour, teasing your tastebuds with chilli, divine honey, and aromatic rosemary.
“This is real pizza and when people eat it, they’re like ‘oh my god’. It’s instant happiness,” Elia said.
“The secret to our place is that we make a certain amount of dough and once it’s done, it’s done.”
Growing up in Sydney’s Inner West, Elia wears his ethnic heritage as a badge of honour to feed Italian families with their iconic, national dish, while also sharing it with the community. In pursuit for excellence, Elia works tirelessly to host “a space for people to get together”, providing a rare alfresco dining area for guests to relax.
For dessert, you will be tempted by a selection of artisanal gelato exclusively supplied by a third-generation Italian family in Sydney, as well as an ever-changing array of cannoli, tiramisu, and ricotta cheesecake.
We recommend starting with a seasonal antipasto platter to feel like you’re dining on the Amalfi Coast.
“We’re not just a restaurant,” he noted.
“We’re a movement where you get honest, simple food, served with warmth and a smile.”
Visit Sorrento at 1 Sorrento Road, Empire Bay, and don’t forget to give them a follow over on the Gram @sorrentopizzeriaempirebay
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