Why Sourdough? When Mrs. Rocco developed a food sensitivity that made her give up pizza ☹️ Rocco discovered sourdough. He crafted his “mother” from scratch, inoculated the dough and fermented it for days. Mrs. Rocco loved the result. Her husband’s sourdough pizza was light, delicious and easy to digest. Many say Rocco’s is the only pizza they can eat without bloating or that it’s so light, they could eat two.

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We ❤ Roman Pizza. As a teen in Rome, Rocco remembers: “we ate pizza most days for no more than pocket change” he adds  “it was simple and delicious” Back in Australia now for nearly 10 years, he’s still surprised to see so many “fancy and expensive“ Pizzerias instead: “I went to one of these once - the pizza had too much dough not enough topping and later, I felt bloated - a sign the dough had not been properly fermented”. For Rocco, his focus remains Just Pizza and keeping it simple: “you’re only as good as your last pizza” he says.

 

He trained in Italy for years before returning to Adelaide, importing hi-tech Italian equipment and setting up Rocco’s on Findon Rd followed by his sourdough production lab on Grange Rd.