Ever heard of Serbian-born chef Saša (Sasha) Smiljanić? He’s one of Sydney’s most accomplished pizzaiolos, having worked as head pizzaiolo at Bella Brutta and as group pizza chef at The Point Group (The Dolphin, Shell House). In February, Smiljanić launched a pop-up pizzeria at Future Brewing, overlooking Camdenville Park.
The 11-strong pizza menu features his signature style of contemporary Neapolitan, using pre-fermented, medium-high hydration dough, fermented for a 48-hour stretch. In real terms: it’s impossibly light, with a light char, and about as soft as it could be while still retaining chew.
Order a hazy pale ale or a limited-edition brew before putting in your pizza order, perhaps an elevated take on pepperoni featuring LP’s smoked salami cotto, or the salsiccia affumicata, inspired by Smiljanić’s home and pairing Balkan flavours such as ajvar and LP’s kransky with San Marzano tomatoes, fior di latte and stracciatella. Oof.
Good to know: As if you needed extra incentive to finish your crusts, Smiljanić has cold-pressed olive oil on hand, perfect for gentle dunking.
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Last visited: August 2026
