<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[PST Australia | Pizza Studio Tamaki]]></title><description><![CDATA[Tokyo-born Pizza Studio Tamaki brings acclaimed Tokyo-style Neapolitan pizza and 30-hour dough craftsmanship to Sydney.]]></description><link>https://www.pst.pizza/stories</link><generator>RSS for Node</generator><lastBuildDate>Sat, 27 Jun 2026 13:46:27 GMT</lastBuildDate><atom:link href="https://www.pst.pizza/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Why Okinawa Salt Matters at PST]]></title><description><![CDATA[At Pizza Studio Tamaki, even the smallest ingredient carries intention. The Okinawa salt used in PST’s dough brings balance, clarity, and structure to every pizza, supporting a 30‑hour fermentation process and enhancing flavour without overwhelming it. It’s a quiet detail that reflects PST’s philosophy: true refinement comes from care, precision, and how you feel long after the last bite.]]></description><link>https://www.pst.pizza/post/why-okinawa-salt-matters-at-pst</link><guid isPermaLink="false">6a0ecaa8f0529c7499950a37</guid><pubDate>Thu, 21 May 2026 09:21:13 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/1b2c69_fc64bb7b15884e41ae757cedff0432aa~mv2.webp/v1/fit/w_1000,h_992,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>PST</dc:creator></item></channel></rss>