Fuel Brewing Co
April 19 2025
At Fuel Brewing Co., we don’t just make pizza—we honour a tradition that’s been burning bright for nearly three centuries.
Our wood-fired pizzas are crafted with the same soul, fire, and flavour that first ignited in Naples, Italy, in the mid-1700s. That’s right—Neapolitan pizza has been fuelling hungry locals since 1734, when humble flatbreads topped with simple, vibrant ingredients fed the streets of Naples. What started as street food for the working class quickly became a culinary symbol of the city.
The original style? Pure simplicity. A slow-rise dough made with just four ingredients (much like beer, to be fair): flour, water, salt, and yeast. Topped with crushed San Marzano tomatoes, fresh mozzarella, fragrant basil, and olive oil. Baked for less than 90 seconds in a blazing wood-fired oven at nearly 500°C. The result? A pillowy, charred crust with a soft centre, bursting with bold, honest flavour.
Exactly how we do it at Fuel.
By 1830, Naples had opened the world’s first pizzeria—Antica Pizzeria Port’Alba—setting the stage for what would become one of the most iconic dishes of all time. The famous Marinara pizza (tomato, garlic, oregano, olive oil) was first served in 1734, and the legendary Margherita pizza, said to be created in honour of Queen Margherita in 1889, wore the colours of the Italian flag: red tomato, white mozzarella, and green basil.
But long before the fame, it was always about fire. Passion. Community. Craft.
That same fire now burns at 41 Oxford Street in Bulimba. Our Neapolitan-style pizzas are made from scratch, fermented for 48 hours, hand-stretched, and fired in our blazing wood-fired brick oven—just like they’ve done it for generations. It’s more than just pizza—it’s history on a plate. A tradition passed down from the laneways of Naples to the heart of Bulimba.
We’re proud to carry the torch. So when you take a bite of one of our wood-fired beauties, you’re not just tasting Fuel.
You’re tasting 300 years of tradition, perfected by fire. 🔥🍕
