For Joel Mucci, Marko Bozic, Liam Forsythe, and Michael Zubrecky opening their woodfired pizzeria, Ciro’s, in Thirroul, culminates in a sense of satisfaction as warm as the welcome received from locals.

It’s where this local spirit unites with all four founders European heritage that Ciro’s finds its unique flavour.

Ciro’s is so named after Joel’s Nonno, or grandfather, who emigrated here from Naples when Joel’s father was just five. The partners have harnessed the different flavours of their youth, all coming from European migrant families where big family spectacles have the feast as the focal point.

Each had gone off on their own paths, with varied careers. A moment of spontaneity saw the childhood mates do what was primed as a “one off” Pizza pop up at The Barrel Shepherd brewery in Bellambi. A good time combined with positive feedback from their first customers which was enough to make the Ciro’s team come back for more.

The jump from pop up to pizza place was driven by a search for a better work and life balance. As it is when we have children of our own though and start to search for ways to find that balance, the timing was right for all the Ciro’s owners to start their new venture.

“I have two young kids and we have another arriving soon,” said Joel. “I was a partner in another business doing early bakery starts and just couldn’t find the balance I wanted for myself and family. We all felt this was the right call.”

When the lease came up on the prominent corner of Lawrence Hargrave Drive and Raymond Rd, the four friends knew it was now or never.

“It was a while back when the location first came up for lease and when I missed it the first time, I was so disappointed,” continued Joel. “The second time round, I was ready and things happened at a nice time for all of us.”

“The second time round, I was ready and things happened at a nice time for all of us.

For the Ciro’s team, having four partners in Ciro’s is not a case of too many cooks in the kitchen, but instead a recipe for balance in work and home life.

The mouth waters over pizzas as deeply Italian as the Pissell Pizza, with its pancetta, pea and mint foundation, combined with Australian made cheeses fior di latte and parmigiano. The ingredients adorn a ‘leopard-like’ charred sourdough pizza base pulled from the huge woodfired oven that is striped in Ciro’s signature Napoli blue tiles.

The heart warms with other hearty and creative meals from the kitchen for which Joel says he has to thank his “star signing” in chef and Stanwell Park local, Keelan Orrock. The most popular side on the current winter menu is the woodfired butternut pumpkin with honeyed ricotta and hazelnut, alongside a main of dry-aged ossobuco in white wine sauce with mashed potato.

“Michael is a fermentation wizard,” said Joel. “He is constantly tweaking our 72-hour sourdough pizza bases to get what we think is the best result.

“Michael’s an incredible gardener too and we’ll often offer specials that have seasonal produce from his garden such as Jerusalem artichoke, and tromboncino, which are gord-like zucchinis.

“The ferment knowledge goes beyond the dough and presents itself with our fermented chilli, cauliflower florets, green tomatoes, and next year our house wines.

It’s been amazing. We’ve been busy from the get-go. I think everyone has come along for the journey with us.“

“With Marko’s experience as a butcher and as an events coordinator, Liam’s ability to pick up anything and everything, and Mike’s ferment knowledge, we’ve a great foundation for Ciro’s.

“Together we bounce off our staff and customers alike to try and give a product to the community that we are super happy with,” said Joel.

As for the inviting atmosphere that’s felt when coming in for a meal at Ciro’s, Joel puts it down to the local spirit informing a family-friendly approach.

“It’s been amazing. We’ve been busy from the get-go,” said Joel. “I think everyone has come along for the journey with us.

“We had some hiccups at the start, but people were just supportive of us being there and understanding of us finding our feet.

“Most of us are from the area and do have support networks and friends who come,” continued Joel. “But even those unfamiliar faces have been receptive to us.

“One of the owners is always on the floor, alongside Maddie who runs the front-of-house who is like family to us. If people can see that and obviously if we’re happy with our product, I think it makes a big difference to everyone and we’ll get to enjoy this for a long time yet.

“For us, our main goal was to make Ciro’s somewhere people could enjoy a frequent meal in an affordable family friendly night out with seasonal produce and the skills and passions of the staff and owners.”

Ciro’s

Cnr of Lawrenece Hargrave Dr and Raymond Rd, Thirroul

Wednesday and Thursday: 5pm – 9pm

Friday and Saturday: 4pm – 9pm

@ciros_pizza