An Eastern Suburbs favourite has begun its adventure westwards.

From their first store up the northern end of Bondi, Doughboy has expanded across Sydney, from the beach, past the city and up the river to their newest branch in Abbotsford. We’ve heard lots of great things about the pizza chain, so Ms. Taste and I decided to pay the new Doughboy a visit.

Do you want some free Doughboy pizza? Scroll down and win!

Joined by our bud and photographer Ivan the Ironman, we find an easy park on a nearby street, right behind a car that has been toilet papered. Closer inspection finds that it is the work of soccer hooligans, “Inter rules! Barca sucks!” messily scrawled across one strip. This little town loves their Italian football and they love their pizza.

We take our seats at the long communal table, with other patrons patiently waiting for their takeaway pizza at the other end. The phone is ringing off the hook, the pizza boys are busy tossing dough in the air and we’re all studying the menu eyeing which pizzas have our big ticket ingredients.

Check out that iPod playing The Beatles and the Stones! Yeaaah!

The pizzas at Doughboy are reasonably authentic – you won’t find the Aussie bacon and egg or a tandoori chicken here.

Pizza in a can! What an invention!

Garlic and Cheese Bread $7.50

We start with the garlic and cheese bread, which is drizzled with pesto and covered with thin slices of parmesan. Each of us fight for the last bits of cheese, dipping our soft but crunchy bread sticks madly at the plate to soak up the last pools of the garlicky basil oil.

Carbonara - Thyme and Garlic Créme Sauce, Double Smoked Ham off the bone, Peas, Mushrooms, w/ Parmesan & Parsley. Medium $15

The Carbonara pizza is the unanimous favourite, polling #1 at the end of the night. The mushrooms were the star of this pizza, generously heaped on, their strong earthy umaminess cut through the bite of the subtle flavours from the thinly sliced smoked ham and parmesan.

Muchacho (foreground) - Spanish Salami, Eggplant, Bocconcini, Jalapeños, w/ Garlic & fresh Basil. Medium $15

The Judd is also popular with its tasty chorizo and classic olive flavours whilst the Muchacho has a pleasant spicy kick and the marinated artichoke on the Vegetarian being the dominant flavour.

The Judd - Tomato, mozzarella, chorizos sausage, cherry tomatoes, fetta, olives, chilli, w basil & garlic. Medium $15

Vegetarian - Tomato, mozzarella, goats curd, roasted capsicum, mushroom, marinated artichokes, spinach, w pesto & fresh basil. Medium $15

Each pizza is a delight to eat, with the care taken in choosing fresh, quality ingredients very obvious on each bite. The crust is so light and chewy, we polished off all 4 pizzas with no sign of “eater’s remorse” that usually hits immediately after a pizza session.

Win one of five Doughboy pizza packs!

Doughboy and tasted by two are pleased to offer our readers 5 giveaway packs, consisting of a pizza voucher and Doughboy t-shirt. To be in the running, become a fan on our Facebook fan page and tell us which pizza you’d most like to try at Doughboy.

Competition closes on Friday 7 May, so get in quick!

Doughboy Pizza
308 Great North Road
Abbotsford
NSW 2046
# 02 9713 6600
www.doughboypizza.com.au/