The PST Way: Smash. Fold. Bite.
- PST
- Jul 21
- 2 min read
If you've ever watched someone enjoy authentic Neapolitan pizza in Italy or Japan, you may have noticed something interesting.
There isn't just one way to eat it.
Because the dough is soft, light and freshly baked, many diners naturally develop their own technique. Some start with a knife and fork, while others gently fold each slice to support the centre.
At PST, we have our own ritual:
Smash. Fold. Bite.
It's not about rules. It's about enjoying Chef Tsubasa Tamaki's Tokyo-style Neapolitan pizza the way it was designed to be experienced.
Why Fold a Pizza?
PST pizzas are intentionally different from many traditional Australian pizzas.
Our dough is fermented for 30 hours before being baked in a wood-fired oven at temperatures of 450–480°C for just 60 to 70 seconds. The result is a light, airy cornicione with a delicate centre that remains soft and flexible.
That softness is exactly what authentic Neapolitan pizza should have.
Rather than seeing it as too soft, pizza enthusiasts recognise it as a sign of exceptional craftsmanship.
Folding the slice provides support while allowing you to enjoy the pizza exactly as it was designed.
Smash
Gently press the centre of the slice.
This brings the toppings together and prevents them from sliding with the first bite.
You're not crushing the pizza.
You're simply helping the ingredients become one.
Fold
Bring the slice together from each side.
The fold creates a natural pocket that holds the toppings while concentrating the aromas.
It also keeps the crust crisp while making the slice easier to eat.
Bite
Now enjoy.
With every bite you'll experience the balance that defines Pizza Studio Tamaki.
The light chew of the dough.
The subtle smokiness of the charred crust.
The freshness of the toppings.
The gentle seasoning of Okinawa salt.
Everything arrives together, just as Chef Tsubasa Tamaki intended.
There Is No Wrong Way
Of course, if you prefer using a knife and fork, that's perfectly fine.
If you like eating each slice flat, that's wonderful too.
The PST Way isn't about rules.
It's about helping guests discover another way to experience authentic pizza.
A Celebration of Craft
Pizza Studio Tamaki is built on the belief that small details create extraordinary experiences.
From our 30-hour fermented dough and carefully selected ingredients to our signature charred crust and Japanese hospitality, every decision reflects a commitment to craftsmanship.
Whether you smash, fold or simply dive straight in, we hope every visit leaves you with a deeper appreciation of what makes authentic Tokyo-style Neapolitan pizza so special.
Because at PST, every pizza tells a story—and every bite is part of it.
