Forno 46

Forno 46 brings a purist’s approach to pizza to Sydney’s Northern Beaches. Here, time, attention, and soul are the guiding ingredients, and the craft is allowed to shine without fuss.

Their dough is slow‑fermented for 48 hours to build structure, lightness, and flavour. Each base is hand‑stretched, stone‑fired, and finished with produce from trusted local growers, cheesemakers, and small producers who care as deeply about food as the team behind the oven. The result is pizza that feels special without being complicated.

The menu treads a neat line between comfort and curiosity. Pizzette to share set the tone: Forno Aglio brushed with garlic confit and pecorino, and the generous Forno Tagliere with bocconcini, prosciutto, and giardiniera. Freshness arrives via salads, from Burrata over heirloom tomatoes with salsa verde and Parma prosciutto to the Giardino’s bitter‑bright mix of whitlof, radicchio, aromatic ricotta, and caramelised walnuts. Classics include a poised Margherita and a Peperoni sparked with oregano and spicy honey, while signatures such as Carbonara with guanciale and egg, or Kobashi with pancetta, nduja, and caramelised onion, nod to playful modernity.

To finish, there is tiramisu dusted with cocoa or the pistachio‑swept Mediterranea, perhaps alongside a “Gelo” mocktail perfumed with lavender, or Orange Juice. Settle in, share a slice, and savour the craft. Go on—let the oven lead, and follow your cravings.