Gigi's Pizza Balmain

Best gluten free pizza I have ever had!!! If you are GF you have to try it!

Where do I start!! 11/10 the food was absolutely delicious 😋 😍 that pizza 🍕 wow just wow. It's boomaloom in your mouth. Everything was delicious. I am normally gluten-free. I also can't believe I ate a whole pizza and didn't get sick. The dough and good quality flour. makes the dough special 👌 The dough is made with ❤️ love.

Is it a thing for all pizza-makers to be jacked or utilitarian in their physiques? If that's the case then Chef Owner, Daniel Semrani might be in line for the Arnold Classic as well as the litany of awards he's received for his stellar pies. Placing in Asia-Pacific's Top 50 Pizza rankings for over 3 years is no small feat and yet we as Sydney-siders are inherently skeptical about hype when it comes to our local digs. Strip back the rah rah about EVOO spillage, 110% dough hydration and golden scissors (my god they are an awesome thing to see in person though) and at the heart of this you have a passionate individual surrounded by a great team where the food sings as all the hype surrounding it. This particular night, the dough was at 89-ish % hydration, and for pizzanistas, you can pick it between the rise and the extremely fast cook time where that oven has to be absolutely cranking. The yeast is moving more freely creating this lovely air pockets which make for an extremely light-feeling eating experience where there's a nice bite toward the centre of the pie without an intense stickiness from the gluten. I noticed that Daniel sniffs every dough as he splits it out to make the next pie. QCing as he goes for consistency is a thing of beauty. This night we had the Andrea and Chilli Crab. All options sounded amazing and /we will certainly be back/ but the pairings in these two were particularly telling of a true chef's mind behind these pies; the chilli crab had a distinct sweet odour that you only get from selecting from market. The smoked scarmozza with seafood is an excellent pairing. The Andrea with its creamy ricotta mixing down with the hot honey and vodka sauce reminded me of a Stragnoff sauce – a lot of umami with a bit of tang and funk. Pizza is an art form. You have a canvas for which so many options surmise to paint on but everything has to be done with great intentionality. There's different strokes for different folks when it comes to pizza in this city but as far as the "fine arts" proxy goes, Gigi's is at the top of the class.