Three days in the making. Ninety seconds in the oven.

Every pizza at Bravo Trattoria starts with a dough that's fermented for 72 hours. That long, slow prove - using Australian stone-ground flour - breaks down the gluten, deepens the flavour and gives our crust its signature light, blistered edge. You'll know a Bravo pizza when you see it. Then it hits the woodfired oven and comes out ninety seconds later, charred, puffed and ready. There's nothing quite like that first perfect bite of woodfired bliss.

The classics, done to perfection. From a straight-up Margherita with fresh basil to the Diavola with spicy salami, eggplant and ricotta; our red-base pizzas honour the originals. Continuing the tradition. Faithful. Delicious. Go white with the Pizza Bianca range - try the Truffle with smoked mozzarella and pork fennel sausage, or the Patate e Pancetta with rosemary and red onion. And if you've never had a Calzone - our folded pizza stuffed with ricotta, mozzarella and spicy salami - this is the place to fix that.

Gluten-free and vegan? Sorted. Gluten-free pizza bases are available on any pizza and our Vegan pizza comes loaded with mushroom, eggplant, olives, zucchini, broccoli and capsicum. No sad substitutes - the same woodfired treatment as everything else.

Dine in or take away. Eat in on Willoughby Road or grab takeaway for home. Order on 0406 630 630.