Classic Pizza

Sydney’s Best Pizza Joints

There are so many pizza joints in Sydney it can be hard to know which one to go to. And everyone has their own idea about what the best pizza is. So, we've put together a list of some of our favourites- both old school and new school joints- so you can decide for yourself. Whether you're looking for a classic Margherita or something more adventurous, these places will definitely satisfy your cravings!

There's no denying the deliciousness of the pizza. So whether you're a fan of classic pepperoni or something more adventurous like a BBQ chicken pizza, Sydney has no shortage of pizza joints to choose from. So how do you know which one is the best? We've put together a list of Sydney's top pizza places to help make your decision easier. We've got you covered, from traditional Italian-style pizzerias to modern twists on the classic. So bring your appetite and get ready to indulge in some of the best pizza Sydney has to offer!

Best Places To Eat Pizza In Sydney

Melbourne may pride itself on its Italian heritage, but Sydney is no slacker when it comes to Italian food. We have amazing delis, classic red sauce joints, high-end pasta purveyors, and a raft of gelato and pastry shops that will keep you riding high on sugar all year long. But it's our pizza game that shines brightest. We know a thing or two about what it takes to make an excellent pizza, and these are the places who are topping the class with their pies.

Bella Brutta

There are a lot of Sydney hospitality guns involved in pizzeria Bella Brutta: Luke Powell of Chippendale’s LP’s Quality Meats, his partner Tania Houghton, and Elvis Abrahanowicz, Joe Valore and Sarah Doyle of Porteno and Continental Deli Bar and Bistro.

As these people all like different things, the pizza doesn't fall into a particular style, such as Neapolitan or New Yorker. The base is thin, and the edge is puffy and blistered, but it isn't as bready as a Neapolitan-style slice. It's just crisp enough to resist sagging. It’s savoury, slightly sour and elastic thanks to its long fermentation, and it’s made with a mix of Australian wholegrain and ultra-refined Italian flours.

The toppings are creative, and anything goes. There’s one with tomato, pepperoni and parmesan; another with pecorino, fior di latte and mortadella; and a clam pizza with fermented chilli, lemon juice, parsley and a splash of toasted garlic oil. And the menu has an anchovy section, so if you want some fillets, they can be added after your pizza is cooked. All the charcuterie cuts are by the LP’s team.

Otherwise, there are just a couple of antipasti nibbles (pickles and salami), some salads, a trio of vegetarian sides, tiramisu and cannoli. The bar is well stocked with natural Italian wines, and when the sun shines, it’s a lovely place to linger. The design is bright and classic without being retro.

Dimitri's Pizzeria

For Ken Williams and Drew Huston, the decision to move their lo-fi pizzeria Dimitri’s from its original Crown Street spot to a new Oxford Street location was simple. The main reason for moving was the need for a larger kitchen equipped with a traditional Italian-made wood-fired oven – something Williams and Huston had lusted after since they took over the business in 2011.

With the new oven came a change of dough: it’s now 100 per cent sourdough, made with a combination of Australian and Italian stone-ground flours. It’s all part of the team’s pursuit of flavour over tradition, quality, and seasonality over convention.

The Bee Sting pizza comes with house-stretched mozzarella, sopressa, tomato and honey from Williams’s mother’s hives. The Brussel Crowe is topped with wood-roasted brussels sprouts, fermented lemon ricotta, caramelised onion and fennel, and cubes of smoked scamorza (a southern-Italian stretched curd cheese).

Along with a logo-covered window from the old location – now framed, illuminated and suspended from the ceiling – Williams and Huston have transported their selection of craft beers and (mostly Italian) natural wines. Highlights include a lush skin-contact vermentino from Ephemera in Victoria and the Wild Australian Ale from Wildflower in Marrickville.

Westwood Pizza

westwood pizza

Westwood Pizza fills up quickly. Arrive at 5 pm on a Thursday to order a stack of pies, and when you return for pick up at 5.30 pm, the 10 seats inside will be occupied as a queue snakes out the door.

Owner Mitchell Westwood (Bella Brutta, Cicciabella) runs the pizzeria with one staff member, Jack Owe-Young, who he worked with at Bella Brutta. Westwood says that the pizzeria fills up everyday – waits of up to an hour are common.

But for those who have tasted Westwood’s pizzas, it’s easy to understand why people would wait. There are seven pizzas on the menu, each with just a handful of high quality, well-considered ingredients. The sourdough base, made with a single-heritage flour from Gunnedah in northeast NSW, is chewy and easy to digest.

Westwood’s version of pepperoni is done with a hot Spanish salami served on a tomato base, finished with a bright green, herb-infused oil. The ’nduja pizza is the second meat option and comes on a white base. For seafood, Westwood is using smoked eels from chef Nicholas Hill (ex-Old Fitz), who sources the eels from the Hawkesbury River.

The fermented-garlic honey pizza is the dark horse. It’s easy to feel sceptical of something sweet on a pizza (pineapple is polarising, to say the least) but balanced with the salty tang of the shaved sheep’s milk Pecorino Romano, the mellow fior di latte and the pungent confit garlic oil, the simple pizza is a masterpiece.

The menu changes as produce moves in and out of season but always covers the basics: seafood, meat and vegetarian.

Westwood can only make 150 pizzas a night with just two staff and one oven, so it's first in best dressed here. We recommend calling up at 5 pm on the dot, with your order ready to go.

La Coppola

Situated smack-bang in the bustle of Redfern Street lies La Cappola, a little trattoria dominated by the roaring woodfire oven where owner Stefano Scopelliti has been impressing locals with his pizzas (and moustache) for years.

With three decades of experience under his belt and five other restaurants in Sydney, Scopelliti brings an expert Sicilian flair to the pizza game. This means a crisper base than the dripping Neapolitan, but not thick and chewy like the Romana. 

He’s not one to stand still either, as the dishes here tend to bend the rules a little bit away from the traditionalist lean of many on this list. Check out the Melanzana with fried eggplant and Parmigiano, or the Scopello that’s loaded with meats, herbs, and spices. There's also the Zafferia with a knot of burrata on top. Damn good stuff. Oh, and La Coppola also makes its own gluten-free dough if you're going with a gluten-intolerant mate. 

Vacanza

You can hardly walk through Surry Hills without being bewitched by the smell of some seriously tasty pizza, but Vacanza has managed to hold its own against stiff competition for several years now and shows no signs of slowing down. 

Originating in Bronte in 2010, Vacanza—which translates to 'holiday'—was founded by Nick Gilbert, a self-confessed pizza fanatic who learned the art of the pie in Southern Italy and brought his well-honed skills back home.

Its Surry Hills location serves up just eight pizzas—six red and two white—fully committing itself to the Italian belief that less is more when it comes to toppings. That being said, it does have a mozzarella bar where you can order a degustation of imported Italian cheese which is, you know, a lot—but not in a bad way. A favourite around these parts is the Diavola, but, for the traditionalists, margherita is what Vacanza does best. 

Pizzeria Da Alfredo

Pizzeria Da Alfredo is the vision of Alfredo Repole, who came to Sydney from Naples to start a pizza shop. He had a two and a half tonne oven shipped over in one piece and can still be found every night behind the counter spinning dough into glistening artworks. 

"I don't have a pizza chef to do pizza for me. I need the pizza to be authentic," he says. These guys are purists. "You’re on the other side of the world, but it’s just like home", restaurant manager Nino Di Donato quips to us as we sit down.

Here, they really have a dedication to the craft and a refusal to compromise on anything but the best. So while you can order antipasti, pastas, and salads, the real attraction is the pizza—think a gooey mozzarella-topped margherita, a salty number with anchovies, olives and capers, and the classic fried Neopolitan street food, calzone fritta.

Sydney Tradional Pizza

Johnny Gio's Pizza

Jonathan Faro has earned himself a rep for giving Sydney some pretty epic pizzas. First up was Society Pizza—a Bondi neighbourhood favourite, sporting Faro family recipes and Neapolitan classics. Now it's Johhny Gio's, Faro's fast-paced pizza joint with platefuls of character.  And, it's got four locations, making it convenient for many a Sydneysider.

It has the vibe of a New York City-style takeaway joint, but Faro assures us all the best parts and pieces of proper Italian pizza. Expect crispy bases and big flavours. 

"For some people, pizza is all about the dough, for others, it’s about the toppings. Johnny Gio’s brings loads of both," he says. "The subtle smokiness of the woodfired oven brings out big flavours like guanciale and caciocavallo cheese." 

Pizza Madre

Pizza Madre is a little 35-seater from the guys behind that other vegan-leaning Marrickville institution, Two Chaps. Here they’ve constructed a pizza joint based on the same principles of using seasonally available local ingredients, small-batch Aussie drink producers, and sustainability. Of course, nothing here has meat on it but let us say that you really won't miss it when you take a bite.

That’s not all they do differently, either. All the rules are chucked out when it comes to pizza dough, which is made with a blend of three kinds of flour and undergoes a three-day fermentation process with native yeasts for a subtle sourdough tartness. It’s a wild ride.

Everything is kept very simple, with a concise menu and a tiny selection of drinks. All of the decisions up until you sit down have already been made by the experts.

Lucio Pizzeria

Here’s a fun fact: the shape you make when you fold a piece of pizza in half to eat it is called a libretto. Yup, just like in the opera. And you know you’re eating a good pizza when you can fold with ease. The list here is strictly classical (your Margheritas, your marinaras, your diavolas), though there are a couple of house specialties, such as the Lucio. Named for chef and owner Lucio de Falco, the Lucio is about the only acceptable half-and-half in town. It’s half a regular Margherita – thin-based yet puffy and charred on the sides – and half a ham-and-ricotta calzone. Can we get a mamma mia?

Ria Pizza and Wine

If fine dining wine bar Monopole, which called Ria's site home until late 2020, were an investment banker’s loafer, then Ria is more like an all-white sneaker – chic and unfussy. It's got the approachability of a neighbourhood joint, but instead of an unwieldy range of pizzas and your pick of two house pours, Ria’s wine list is eye-wateringly long, while the pizza selection is to the point: pick from four pies with a tomato sauce, three on white and one with pesto. 

Bases are typically sourdough, but you can also get a wholemeal version for a denser, more earthy grounding. The crusts are the star here: dense, chewy and with the requisite fermented sour note – you’d be silly not to make the most of them but ordering a ‘crust dip’ or two.

Gigi Pizzeria

No-nonsense Italian fare is the name of the game at Gigi Pizzeria. A long-time Newtown favourite, Gigi's serves both traditional and gourmet pizzas cooked up in their giant woodfire oven. Oh, and did we mention it's 100% vegan? Yep, Gigi's was one of the early ones to jump on the plant-based pizza train.

Gigi's bases are made in the traditional Neapolitan method, which are then stone roasted in the roaring oven. As for the 'cheese', Gigi's makes its own house-made dairy-free cheeses like a tree nut ricotta, mozzarisella, and dairy-free blue cheese. So, if you're vegan and you love pizza, you'd be hard-pressed to find a better joint than Gigi's. 

On the menu, winning pizzas include the Salsiccia e Broccoli with Beyond sausage, garlic and chilli sautéed broccoli, tree nut ricotta, mozzarisella, and green vie parmesan; the Cavolo of cauliflower puree, cauliflower, artichokes, pinenuts, capers, currants, garlic, and parsley; and the Peperone Rosso that's topped with San Marzano tomato, red capsicum, capers, chilli, olive tapenade, and oregano. It also has a few gluten-free options, plus starters, sides, and desserts.

La Bufala

Every morning La Bufala's pizzaiolos knead, stretch and separate hundreds of pizza-dough balls. All of these doughy pizza babies will then ferment for at least 36 hours.

Why do they go to this much effort? They’re determined to use a healthier, unrefined flour with a natural yeast (lievito madre). While many of Sydney's more passionate, artisan pizzaiolos use ultra-refined Caputo flour (type 00, the easiest one to use), La Bufala uses a stone-ground, less-refined flour, called San Felice (a type-one flour).

With it, La Bufala's owner Nicholas Sottile and his veteran pizzaiolo Francesco Moramarco (ex-Merivale, Rosso Antico and Da Orazio) hand-roll a new style of Neapolitan pizza. They still have the wood-fired oven and the same thin, floppy base with a puffed, blistered crust, but these pizzas are smaller at the edge, more elastic and sort of gelatinous. The bases are as flavoursome and complex as one would expect from a good sourdough and their toppings are fresh and classically Italian.

A burrata comes with pureed San Marzano tomatoes, long sheets of prosciutto and a single fat blob of semi-molten burrata. Another, the Genovese, is also covered in blobs of fior di latte (Italian soft cheese), potato chunks, pork sausages and pesto.

The oven, imported from Italy, is at the restaurant’s centre, with dark furnishings and blackboard-menu walls shaped around it.

Pizza Fritta 180

Pizza Fritta, Via Napoli founder Luigi Esposito's ode to the storied street-food of Naples, specialises in its namesake, sealing the dough around ingredients you'd usually see as toppings, then flash-frying the thing until crisp and golden. A classica comes stuffed with provola, ricotta and pepper, while others may feature guanciale, mortadella or zucchini flowers. The upshot? One seriously hot pocket.

Frankie's Pizza By The Slice

With a menu Dan Pepperell cooked up after a New York pizza excursion, the new Frankie's offers sturdier bases topped with extra interesting things. Give the mortadella and stracciatella a go, or a tomato number with capers, oregano and nutritional yeast. Drape your own anchovies on, then dip the crusts in "Frankie's Red Hot Ranch" to finish. Just get in quick; they shut shop mid-year.

My Mother's Cousin

Pushing thin New York-style bases and a local twist on toppings, MMC is shaking up the pizza game in the south. Hot honey can be drizzled over pepperoni, Margherita or 'nduja and sopressa pies, while smoked scamorza, fermented chilli and gremolata grace other bases. Most excellent, though, is the added focus on chicken wings and a dessert riffing on the McDonald's apple pie. Win.

Sydney Restaurant

DOC Pizza and Mozzarella Bar

The first Sydney wing of this long-standing Melbourne has lost none of its Latin luxe in heading north of the border. The salumi boards are laden with a Pantone palette of pinks – mortadella, prosciutto, wagyu bresaola and salami – and the pizzas come out of the ovens hot enough that you lose fingerprints in your haste to tear off a slice of the wild mushroom pizza on a white base laden with stretchy mozzarella and the sharp bite of pecorino.

Rosso Antico

Veteran restaurateur Ricardo Tedesco puts pizza at the heart of everything—literally. So he took the doors off of the empty concrete space on Enmore Road to fit a three and a half tonne Italian-built pizza oven in, around which everything else in his Inner West restaurant Rosso Antico is built.

Pizza is in his blood. His 73-year-old mother owned restaurants around Sydney and still pumps out five kilos of gnocchi each morning by hand for Tedesco. "I grew up in the heydey of [Italian] restaurants in Sydney". "When everything was done properly. Then I saw a lot of people starting places that steered away from what I consider traditional. So when I opened, I wanted to strip it all back and make it as traditional as possible."

And he does. All ingredients except the perishables come from Italy. Tedesco goes down to a store in Stanmore every morning and handpicks what he wants for the fresh stuff. The passion here is real, and it makes for darn good pizza,  with @baked_motato agreeing with us. There are 17 doughy delights to pick from—we recommend the Tartufo with fior di latte, Italian sausage, porcini and truffle paste. Yes, truffles.

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