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There are pizza joints and there are pizza joints. At Voodoo Ray’s you’d have to be very hungry to get through an entire pizza – most people settle for two or three slices. Using imported Caputo flour from Italy to make the base, the chefs here produce giant 22-inch pizzas, New York-style. On top you’ll find proper fior di latte mozzarella and a pizza sauce made from genuine imported San Marzano tomatoes. The various options change regularly, featuring such names as King Tubby (fennel and chilli sausage, cavolo nero, marinated tomatoes, caramelised onions) and Shrooms (wild mushrooms, roast butternut squash, Taleggio, red onions), and as ordering by the slice is the norm, customers get to mix and match as much as they like. Wash down your choice with something from the US-leaning craft beer list, or try one of the house Margaritas.
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