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Pizzaiolo Enrico Sgarbossa can’t wipe the smile that’s plastered across his face as he greets diners at his 20-seat pizzeria in Lobethal, a 45-minute drive from Adelaide’s CBD.
The Italian is unashamedly obsessed with dough and the electric, solar-powered pizza oven that allows him to achieve the ultimate crisp, airy cornicione. Back in Italy, he worked as a flour technician for Molino Dalla Giovanna flour mill and after arriving in Australia in 2010, opened Pizza al…
