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17 Scalini Lane, Leichhardt NSW 2040

The glowing mouth of a wood-fired pizza oven with flames alive inside, a wooden peel resting at its lip.

Fiamma Volante

Fire, flour and a table waiting for you in Leichhardt.

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It starts with better ingredients.

Five things, chosen carefully. Nothing else needs to be on a Margherita.

A round of stretched pizza dough, dusted with flour.
  • San Marzano tomatoes

    San Marzano tomatoes

    Grown on volcanic soil near Naples. Crushed by hand, never cooked before the oven.

  • Fior di latte

    Fior di latte

    Fresh cow's milk mozzarella, torn, not sliced, so it melts in soft islands.

  • Basil

    Basil

    Picked the same day. Seven leaves on every Margherita, laid on after the bake.

  • 00 flour

    00 flour

    Finely milled, slow fermented for 48 hours so the crust is light and easy to digest.

  • Extra virgin olive oil

    Extra virgin olive oil

    Cold pressed, peppery, poured in a thin ring just before the pizza leaves the pass.

The baked pizza: melted mozzarella and a charred, blistered crust, no basil yet.

Crafted by fire.

Three numbers decide everything that comes out of the oven.

48hours
The dough rests for two days before it is stretched. Time does the work that yeast alone cannot.
485degrees
The oven floor holds about 485 degrees. Ironbark and olive wood, lit every afternoon at three.
90seconds
Each pizza bakes in about 90 seconds, turned twice by hand so the crust blisters evenly.

Our story.

Fiamma Volante means flying flame. It is the name the kitchen gave itself on its first night, when the oven roared, the flour hung in the air and nobody wanted to go home.

The kitchen is a small room in Leichhardt with one oven, one bench and a short menu. The dough is made every morning and shaped by hand. The tomatoes are crushed to order. The basil is laid on after the bake, never before, so it keeps its colour.

The dining room seats 42. It is the kind of place where the table next to you becomes part of your evening.

Turn the pizza twice. Never three times.

The finished Margherita with seven basil leaves and a sheen of olive oil.
Two floured hands stretching a round of pizza dough on an olive wood bench.
A hand sliding a long wooden peel into the glowing mouth of a wood-fired oven.
The finished Margherita with a light dust of grated parmesan.

Visit and book.

A small room in Leichhardt with one oven and 42 seats. Book ahead on Friday and Saturday.

Where

17 Scalini Lane
Leichhardt NSW 2040

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When

Monday
Closed
Tuesday to Thursday
5 pm to 10 pm
Friday and Saturday
12 pm to 10:30 pm
Sunday
12 pm to 9 pm
Book a table Call (02) 5550 0427
A hand-drawn style map of Leichhardt with Scalini Lane marked just off Norton Street, a short walk from the light rail.

Questions, answered.

The things people ask before they come in.

Do you take pickup orders online?

Yes. Choose your dishes on this page, add them to your cart and pick a pickup time inside our opening hours. Your order is ready at the pass at the time you chose, boxed and still hot. Pickup orders are made in the same oven as the dining room, so expect the same pizza.

How long does a pizza take?

About 25 minutes from order to pickup on a normal evening. The pizza itself bakes in about 90 seconds in the wood-fired oven, so most of that time is the queue in front of it. On Friday and Saturday nights allow up to 35 minutes.

What makes Neapolitan pizza different?

A soft, puffy crust with leopard-spot char, a thin centre, and very few toppings. The dough is only flour, water, salt and yeast, rested for 48 hours, then baked in about 90 seconds at around 485 degrees. It is eaten fresh, folded or with a knife and fork, never crisp like a thin-crust pizza.

Do you have vegetarian or vegan options?

Yes. The Margherita, Funghi e tartufo, Cacio e pepe, Burrata, Arancini and both desserts are vegetarian. The Marinara is vegan as it comes, and we can make most pizzas vegan with no cheese or with a plant-based mozzarella. Ask when you order.

Do you have gluten-free bases?

Yes, every pizza can be made on a gluten-free base for a small extra charge. The base is prepared on a separate bench, but it is baked in the same oven as everything else, so it is not suitable for coeliacs.

What are your opening hours?

Tuesday to Thursday, 5 pm to 10 pm. Friday and Saturday, 12 pm to 10:30 pm. Sunday, 12 pm to 9 pm. Closed on Monday. The kitchen takes its last order 30 minutes before closing.

Where are you, and is there parking?

We are at 17 Scalini Lane, Leichhardt NSW 2040, a short walk from Norton Street. There is street parking on the surrounding streets, mostly free after 6 pm, and a council car park nearby. The 436 and 438 buses stop within a few minutes' walk.

Can I book a table, and for how many people?

Yes. Book a table for 2 to 12 people. For a group larger than 12, call us and we will set a long table for you. Walk-ins are welcome when there is room, which is most weeknights.

Do you cater for parties and functions?

Yes. The dining room seats 42 and can be booked whole for a private function on any day we are open, with a set pizza and pasta menu. Call us with your date and numbers.

Are kids welcome, and is there a kids menu?

Yes, kids are very welcome. There is a half-size Margherita for children, high chairs, and a quiet corner table that families tend to ask for.

Do you deliver?

Not yet. Pickup only for now, so the pizza reaches you at its best. Pickup orders can be placed on this page and are ready at the time you choose.

The finished Margherita with one slice lifted away, strings of mozzarella across the gap.

Your table, or your kitchen table.

Order for pickup and it leaves the oven at the time you choose. Or book a seat and let us bring it to you.

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Grazie. Thank you for reading this far. Buon appetito.

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