Happiness by the slice – Broadbeach scores an iconic pizza parlour called Sal’s Authentic New York Pizza
If you’ve spent time eating your way around the Big Apple, you’re likely familiar with New York-style pizza. Known for its delightfully large slices, the secret to enjoying this particular style of pizza lies in the perfect fold. As for toppings, New York slices keep it simple and classic with variations of tomato sauce and mozzarella. These humble yet iconic slices are as much a part of NYC’s street-food culture as the hot dog. Now, bringing a taste of New York to the Gold Coast is Sal’s Authentic New York Pizza, which has just opened in Broadbeach. Here’s what you need to know…
While many places claim to be ‘authentic’, Sal’s Authentic New York Pizza has the pedigree – or perhaps more accurately, the recipes – to back it up. It all began in 1975 in a neighbourhood called Little Neck in Queens, when a 34-year-old Salvatore Leo opened the doors to Sal’s Pizza of Little Neck. Sal had been perfecting the art of the New York-style slice since 1959, under the guidance of his family, who originally hailed from the Puglia region in Southern Italy. By strictly adhering to his family’s time-honoured pizza-making techniques and secret recipes, Sal’s Pizza quickly gained a loyal following, and his name soon became synonymous with some of the finest slices in the city.
Fast forward to 2009, when the first Sal’s Authentic New York Pizza opened in Auckland, New Zealand, with Sal’s son, Brian Leo, carrying on the family traditions. A decade later, Sal’s pizza joints could be found all over New Zealand, with the first Australian store popping up in Melbourne.
At long last, the Gold Coast now has its very own Sal’s Authentic New York Pizza in Broadbeach. Tucked along Surf Parade, the new franchise is the handiwork of Ben Sullivan and his wife Denise, who first discovered Sal’s in New Zealand and instantly fell in love with both the pizza and the story behind the brand.
Opening just in time for the Groundwater crowds over the weekend, Sal’s started with a slightly condensed ‘festival menu’. However, as of this week, the full menu is available, featuring pizza by the slice, half and half, or the full 18-inch New York pies, as they’re known here. What sets Sal’s apart is that all the base ingredients are imported to Australia, including the New York-milled hard spring wheat flour, which gives the base its signature crunch. The NYC blend mozzarella, pepperoni, and meatballs are also exclusive to Sal’s. The rest, including the sweet tomato sauce, is made in-house using the venue’s own secret recipes.
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The menu includes classics like pepperoni and cheese, as well as crowd favourites like the chicken pizza with breaded chicken pieces, the garlicky Nonna, and the Fire Island, which is topped with a drizzle of hot honey. The garlic knots are a must-try, and if you’re a fan of buffalo wings, Sal’s version is smothered in a sauce that dates back to 1964.
When it comes to a classic New York slice, Ben believes there are some key elements. “For me, and what I love about it, is it’s big, thin, and crispy… The dough is spectacular – probably the hero of the product,” he says, adding, “Not overly topped. That is critical to get the balance of flavours.”
There are few things still to come at the new Broadbeach slice slinger, including a liquor licence, but for now, there’s a scattering of soft drinks available.
Sal’s Authentic New York Pizza is now open! Head to our Stumble Guide for opening times.