Question 1

What makes Pizza Studio Tamaki different?

Accepted Answer

Pizza Studio Tamaki brings Chef Tsubasa Tamaki’s award-winning pizza philosophy from Tokyo to Sydney.Our signature Tamaki-style Japanese Neapolitan pizza begins with dough fermented for approximately 30 hours. It is seasoned with mineral-rich Okinawa salt from Chef Tamaki’s hometown and baked at intense heat in a wood-fired oven.The result is a light, airy pizza with PST’s distinctive charred crust, deep flavour and carefully considered balance.
Read more: https://www.pst.pizza/post/what-makes-tamaki-style-neapolitan-pizza-different

Question 2

Who is Chef Tsubasa Tamaki?

Accepted Answer

Chef Tsubasa Tamaki is an internationally recognised Japanese pizzaiolo and the founder of Pizza Studio Tamaki.
His distinctive approach combines Neapolitan pizza-making techniques with Japanese precision, ingredients and flavour balance. PST Australia brings his celebrated pizza philosophy and craftsmanship to Australia.

Question 3

Why does the pizza crust have charred spots?

Accepted Answer

The charred spots are intentional and are part of the PST experience.
Our pizzas are baked quickly at intense heat in a wood-fired oven. This creates the signature char, aroma and light, airy texture that distinguish Tamaki-style Japanese Neapolitan pizza.
Learn more: https://www.pst.pizza/post/why-pst-pizzas-have-a-charred-crust

Question 4

Why does PST use Okinawa salt?

Accepted Answer

Okinawa salt comes from Chef Tamaki’s hometown and is an essential part of PST’s flavour.
Naturally rich in minerals, it helps bring depth and balance to the dough without overpowering the other ingredients. It is one of the details that makes a PST pizza unmistakably Tamaki.
Read about the Salt Punch: https://www.pst.pizza/post/the-salt-punch

Pizza Studio Tamaki Australia

Frequently Asked Questions

What makes Pizza Studio Tamaki different?

Who is Chef Tsubasa Tamaki?

Why does the pizza crust have charred spots?

Why does PST use Okinawa salt?