Sydney’s Best Pizza Joints

There seems to be a pizza place on every corner in Sydney. Further, opinions vary widely on what makes the perfect pizza. So, to help you make up your own mind, we've compiled a short list of some of our favourite spots, both classic and contemporary. These restaurants are great whether you want a traditional Margherita pizza or something a little more out of the ordinary.

It's indisputable that pizza is incredibly tasty. Sydney has a plethora of pizza restaurants, perfect for anyone who wants to satisfy their craving for a traditional pepperoni pie or try something new, such a BBQ chicken pizza. Exactly how, then, do you choose the greatest option? To assist you in making a decision, we have compiled a list of the best pizza joints in Sydney. Everything from authentic pizzerias in the style of Naples to trendy takes on the classic are available here. Bring your appetite, because you're about to eat some of the greatest pizza in all of Sydney.

Top Sydney Pizza Joints

While Melbourne is understandably proud of its Italian heritage, Sydney certainly doesn't disappoint when it comes to authentic Italian cuisine. All year long, you can ride a sugar high from our abundance of wonderful delis, traditional red sauce restaurants, gourmet pasta shops, and bakeries and gelaterias. We really bring the heat with our pizza though. We've done the research to find the best pizza in town, and these are our top picks.

Bella Brutta

Luke Powell of LP's Quality Meats in Chippendale, his partner Tania Houghton, and Joe Valore, Elvis Abrahanowicz, and Sarah Doyle of Continental Deli & Porteno Bistro and Bar are all participating in the new Sydney pizza Bella Brutta.

Due to the eclectic tastes of the diners, the pizza doesn't adhere to any specific style, be it Neapolitan or New York. It has a thin bottom and a puffy, blistered edge, but it's not as bready as a slice made in the Neapolitan style. The crispness prevents it from becoming saggy. It is created with a combination of Australian wholegrain and ultra-refined Italian flours and has a savoury, slightly sour, and elastic flavour and texture as a result of its lengthy fermentation.

Any kind of toppings you can imagine are available. The tomato, pepperoni, and parmesan pizza is one option; the pecorino, fior di latte, and mortadella pizza is another; and the clam pizza features fermented chilli, a dash of toasted garlic oil, parsley, and lemon juice. And there's a section dedicated to anchovies if you'd want to add some fillets to your pizza after it's baked. The LP has its own in-house charcuterie team.

Aside from that, the menu consists mostly of antipasti (pickles and salami), salads, three vegetarian sides, cannoli for dessert and tiramisu. The bar has a wide selection of natural Italian wines, and it's a great location to while away a sunny afternoon. There is a modern, timeless quality to the design.

Dimitri's Pizzeria

It was an easy call for Ken Williams and Drew Huston to make when they decided to reopen their low-fi pizzeria Dimitri's on Oxford Street instead of Crown Street. Moving was necessitated mostly by Williams and Huston's desire to acquire a wood-fired oven, a feature Williams has coveted since taking over the business in 2011, and an appliance for which a larger kitchen was required.

The new oven necessitated a modification in the dough, which is now 100% sourdough created from a blend of stone-ground flours sourced from Australia and Italy. It's all a part of the group's efforts to prioritise taste over ritual, quality over consistency, and seasonality over routine.

House-stretched honey, mozzarella, tomato sauce, and sopressata, from Williams's mom's beehives top the Bee Sting pizza. Wood-roasted brussels sprouts, caramelised onion, fermented lemon ricotta, fennel, and cubes of smoked scamorza are atop the Brussel Crowe (a southern-Italian stretched curd cheese).

Williams and Huston have moved their stock of craft beers and (mostly Italian) natural wines to the new site, along with a logo-covered window from the old one that has been framed, lit, and suspended from the ceiling. Ephemera's skin-contact vermentino and Wildflower's Wild Australian Ale are two of Victoria's finest and Sydney's finest, respectively.

Westwood Pizza

The seats at Westwood Pizza go fast. If you go there at 5 o'clock on a Thursday and order a bunch of pies, by the time you come back at 5:30 to pick them up, all 10 of the chairs inside will be taken and there will be a line stretching out the door. The pizzeria is owned and operated by Mitchell Westwood (Cicciabella, Bella Brutta), who employs his former colleague and friend Jack Owe-Young. According to Westwood, the pizzeria is always full, and it's not unusual to wait an hour to get a table.

If you've ever had one of Westwood's pizzas, you know why the line is so long. There are seven different pizzas to choose from, all of which use only a few carefully selected components. The sourdough foundation is chewy and simple to break down since it's prepared using flour from a single heritage crop grown in Gunnedah, in northeastern New South Wales.

Westwood's take on pepperoni is made with spicy Spanish salami and served over a tomato sauce with a drizzle of herb-infused olive oil for colour. There is a second meat pizza available, and it has a white crust and a topping called 'nduja. Smoked eels from the Hawkesbury River are used by chef Nicholas Hill (ex-Old Fitz) in his seafood dishes at Westwood.

The pizza made with fermented garlic honey has a chance to win. Pineapple is a divisive topping, so it's understandable if you're sceptical of putting something sweet on a pizza. However, when combined with the salty tang of shredded sheep's milk Pecorino Romano, the creamy fior di latte, and the pungent confit garlic oil, this humble pizza becomes a work of art.

Though items on the menu come and go with the seasons, fish, meat, and vegetarian options are always available. There is only one oven and two workers at Westwood, so first come, first served applies. Time your call for your order to go out at exactly 5 o'clock in the evening.

La Coppola

In the middle of Redfern Street's hustle and bustle sits La Cappola, a little trattoria whose owner, Stefano Scopelliti, has been wowing customers with his wood-fired pizzas (and moustache) for years.

Scopelliti is a pizza master with three decades of expertise and five other eateries in Sydney. His pizzas are known for their expert Sicilian flavour. It signifies a foundation that is crispier than a Neapolitan but not as chewy and thick as a Romana's.

They're not afraid to break the rules a little bit, as evidenced by the fact that their dishes vary slightly from the more conventional ones found elsewhere on this list. You could try the Melanzana, which is stuffed with fried eggplant and Scopello or the Parmigiano, which is stuffed with pork, spices and herbs. Zafferia is also available, as is burrata tied in a knot and placed atop the Zafferia. Excellent material, really. If you're heading out with a friend who has a gluten allergy, you'll be happy to know that La Coppola also prepares gluten-free dough from scratch.

Vacanza

It's impossible to go through Surry Hills without getting seduced by the aroma of a delicious pizza, but Vacanza has remained successful despite intense competition for many years. Vacanza, which means "vacation" in Italian, was established in Bronte in 2010 by Nick Gilbert, an admitted pizza aficionado who had polished his abilities in Southern Italy.

Their Surry Hills restaurant only offers eight pizzas total (two white and six red), fully embracing the Italian principle that less is more when it comes to the number and variety of toppings used. However, it has a mozzarella bar where diners can order a degustation of imported Italian cheese (in a good way). The Diavola is a local favourite, although Vacanza is known for its excellent margherita pizza.

Pizzeria Da Alfredo

Alfredo Repole, originally from Naples, moved to Sydney to open what would become Pizzeria Da Alfredo. He still spends every night behind the counter, where he spins dough into sparkling pieces of art using an oven that weighed 2.5 tonnes and had to be shipped over in one piece.

There is genuine passion to the art form and an insistence on providing nothing less than the highest quality here. So while antipasti, salads and pastas, are all available, the pizza is where it's at. Think cheesy margherita, briny anchovy, olive, and caper, or the famous fried Neopolitan street food, calzone fritta.

Johnny Gio's Pizza

Jonathan Faro has become well-known in Sydney for delivering some seriously delicious pizzas. First up was Bondi local favourite Society Pizza, which serves up Neapolitan standards and Faro family specialities. Johnny Gio's, Faro's new quick-service pizzeria, serves you slices of personality. And with four sites, it's easy for many people in Sydney to visit.

In spite of its New York City-style takeout atmosphere, Faro guarantees authentic Italian pizza with all the fixings. You can count on hefty flavours and crisp crusts. "To some, the pizza is only as good as the crust, while others place equal importance on the toppings. Plenty of both may be found at Johnny Gio's "they assert. In a wood-fired oven, "big flavours" like caciocavallo and guanciale cheese are "brought out" by the smoke.

Pizza Madre

The owners of nearby vegan-leaning Marrickville institution Two Chaps have opened a tiny 35-seater called Pizza Madre. To that end, they've built a pizzeria around using seasonal, locally sourced ingredients and supporting independent beverage makers from Australia. The lack of meat is obvious, but trust us when we say that you won't even miss it.

That's not the only thing these people do differently. For pizza dough, all bets are off; traditionally, it's created with a trifecta of flours and fermented with wild yeasts for three days to achieve a delicate sourdough tang. This is one crazy ride. Minimal effort was made to complicate things, as evidenced by the short menu and limited drink options. Up to the moment you take a seat, every decision has been made by professionals.

Lucio Pizzeria

In case you were wondering, the name for the shape formed by folding a pizza in half is "libretto." Sure enough, it's like something out of an opera. If the pizza is nice enough to fold easily, you know you're in for a treat. The pizzas on the menu are all the classics (marinaras, margheritas, and diavolas), with a few house specials like the Lucio. The Lucio, so named for the restaurant's owner and master chef, is one of very few decent mixed drinks in town. It's like a hybrid between a ham and ricotta calzone and a traditional Margherita pizza. Is there a mama mia we can get?

Ria Pizza and Wine

If the fine dining wine bar Monopole, which occupied the space vacated by Ria until late 2020, were an investment banker's loafer, Ria would be a sleek and unfussy all-white sneaker. Ria has the friendliness of a local hangout, but instead of an overwhelming selection of pizzas and a choice between two house pours, it offers a vast wine list and a concise menu of four pizzas topped with tomato sauce, three with white, and one with pesto.

Most loaves have a sourdough base, but a wholemeal option is also available for those who like a thicker, earthier flavour. The crusts are the main attraction here; they're deep and chewy, with just the right amount of fermented sourness; you'd be crazy not to order a "crust dip" or two to soak up all that flavour.

Gigi Pizzeria

No-nonsense At Gigi Pizzeria, Italian cuisine is the speciality. Gigi's is a Newtown institution, known for its delicious pizzas cooked to perfection in a massive wood-burning oven. And we totally forgot to mention that it's vegan. True, Gigi's was an early adopter of the vegan pizza trend.

All of Gigi's bases are handcrafted in the classic Neapolitan style and stone roasted in the hot oven. Dairy-free cheeses such as tree nut ricotta, dairy-free blue cheese, and mozzarella, are all house specialities at Gigi's. You would be hard pressed to find a finer place than Gigi's if you are vegan and a pizza lover.

For example, the Cavolo pizza features cauliflower, cauliflower puree, artichoke hearts, garlic, pine nuts, currants, capers, and parsley; the Peperone Rosso pizza features olive tapenade, San Marzano tomato, capers, chilli, red capsicum, and oregano; and so on. In addition to the main courses, sweets, and sides, there are also a few gluten-free options.

La Bufala

Pizza chefs at La Bufala start their days by hand-making hundreds of pizza dough balls by dividing, stretching and kneading. There will be at least 36 hours of fermentation time for all of this pizza dough. If they don't see the point in it, why should they bother? They're set on using whole-grain flour fermented with natural yeast because they know it's better for you (lievito madre). La Bufala employs a stone-ground, less-refined flour, called San Felice, in contrast to the ultra-refined Caputo flour (type 00, the easiest one to use) prefered by many of Sydney's most devoted, skilled pizzaiolos (a type-one flour).

The pizza of La Bufala is made by hand by owner Nicholas Sottile and veteran pizzaiolo Francesco Moramarco (formerly of Rosso Antico, Da Orazio and Merivale). These pizzas are still cooked in a wood-fired oven and have a thin, floppy base and blistered crust, a puffed, but the edges are noticeably thinner, more elastic, and almost gelatinous. The crusts are fresh and typically Italian, and the toppings are as flavorful and complex as one would expect from fine sourdough.

For a burrata, you'll need some pureed San Marzano tomatoes, some long slices of prosciutto, and a single, big, almost-molten glob of burrata. A different one, called Genovese, has potato pieces, pesto, pork sausages, and globs of fior di latte (Italian soft cheese) spread across its surface. The restaurant's focal point is an Italian-imported oven; the furniture and walls are decorated with chalkboard menus.

Pizza Fritta 180

To pay homage to the legendary street food of Naples, Pizza Fritta, created by Luigi Esposito and located on Via Napoli, specialises in its namesake, which is made by wrapping topping items in dough and then flash-frying it until it is golden and crisp. Pepper, provola, and ricotta, are the traditional fillings for a classica, but other fillings, such as guanciale, zucchini flowers, or mortadella are also common. These pockets are smoking hot.

Frankie's Pizza By The Slice

The new Frankie's features heartier bases topped with more fascinating stuff, thanks to a menu that was devised by Dan Pepperell after his trip to New York for pizza. Try one of the tomato dishes flavoured with nutritional yeast, capers, and oregano, or order the mortadella and stracciatella. Put on your own anchovy spread and dip the crusts in "Frankie's Red Hot Ranch" for a tasty finish. You should hurry, though, because they will close for the year in the middle of the year.

My Mother's Cousin

By promoting New York-style thin crusts and a southern take on toppings, MMC is making waves in the southern pizza market. Pizzas topped with Margherita, pepperoni, 'nduja, or sopressata can have hot honey drizzled on top, while smoked scamorza, fermented chilli, and gremolata are used to embellish other crusts. The new emphasis on chicken wings and a dessert that takes inspiration from McDonald's apple pie are the highlights. Win.

DOC Pizza and Mozzarella Bar

While the original building is in Melbourne, the first Sydney wing retains all of its Latin opulence despite its northern location. The salumi boards are a riot of pink, with mortadella, wagyu bresaola, prosciutto, and salami; the pizzas are so fresh from the oven that you'll burn your fingers tearing off a slice of wild mushroom pizza with a white base, stretchy mozzarella, and sharp pecorino; and the wine list is as extensive as the salumi selection.

Rosso Antico

Chef and restaurateur Ricardo Tedesco essentially centres his establishments around pizza. So, he removed the doors from the blank concrete space on Enmore Road and crammed in a three and a half tonne Italian-built pizza oven, the centrepiece of his Inner West restaurant Rosso Antico.

Except for the perishables, every ingredient comes directly from Italy. Tedesco personally selects his daily supply of fresh produce at a Stanmore market. There's genuine love for this place, and it shows in the quality of the pizza. We propose the Tartufo, made with fior di latte, porcini, truffle paste, and Italian sausage, one of the 18 doughy treats available.

Conclusion

This text's most essential details are Sydney's best pizza restaurants, both classic and modern. Bella Brutta, made from Australian wholegrain and ultra-refined Italian flours, is savoury, somewhat sour, and stretchy. Its thin bottom and puffy, blistered edge make it less bready than a Neapolitan slice. It may be topped with anything and is a terrific way to satisfy your pepperoni pie desire or try something different. Ken Williams and Drew Huston's aim to get a wood-fired oven reopened Dimitri's and Westwood Pizza in Melbourne.

The new oven required 100% sourdough made from Australian and Italian stone-ground flours. Antipasti, salads, three veggie sides, cannoli, and tiramisu all on the menu. Williams and Huston transferred Ephemera's skin-contact vermentino and Wildflower's Wild Australian Ale, two of Victoria's and Sydney's best artisan beers and natural wines, to the new site. Sydney's Redfern Street Westwood Pizza is popular. Mitchell Westwood (Cicciabella, Bella Brutta) owns and employs Jack Owe-Young, his former colleague and buddy.

All seven pizzas use a few carefully selected ingredients. The chewy sourdough base is topped with spicy Spanish salami pepperoni and herb-infused olive oil. Pineapple is a polarising topping, but when coupled with the salty taste of shredded sheep's milk Pecorino Romano, creamy fior di latte, and pungent confit garlic oil, this modest pizza becomes art. Westwood has one oven and two staff. First come, first served. Stefano Scopelliti's pizzas at La Cappola, a bustling trattoria, have won over consumers.

Content Summary

1. Pizza joints are like street corners in Sydney.
2. What's more, there's a wide range of views on what constitutes the ideal pizza.
3. As a result, we've produced a short list of some of our favourite places, both traditional and modern, to help you make up your own decision.
4. You can get excellent pizza from any of these establishments, whether you're craving a classic Margherita or something a little more adventurous.
5. Sydney is home to numerous pizzerias where you can get your hands on a classic pepperoni pie or experiment with something new, like BBQ chicken pizza.
6. We have produced a list of the best pizza restaurants in Sydney to help you make your choice.
7. Get ready to chow down on some of the best pizza in Sydney, so don't forget to bring your appetite.
8. Favorite Pizza Places in Sydney The Italian community in Melbourne is justifiably proud of its history and culture, but Italian food lovers in Sydney will not be disappointed.
9. We looked all over town for the tastiest pizza, and these are our top options.
10. The LP is home to its very own charcuterie staff.
11. Domino's Pizza, Owned and Operated by Dimitri For Ken Williams and Drew Huston, the choice to relocate their budget pizzeria to Oxford Street from Crown Street was an obvious one.
12. Williams had wanted a wood-fired oven ever since he took over the business in 2011, and in order to accommodate this appliance, Williams and Huston needed to relocate to a larger kitchen.
13. The group is making these changes to put emphasis on flavour rather than on ritual, on excellence rather than on uniformity, and on the changing seasons rather than on the same old pattern.
14. The Bee Sting pizza is topped with honey that Williams's mother harvested from her beehives, along with house-stretched honey, mozzarella, tomato sauce, and sopressata.
15. Williams and Huston have relocated their selection of craft beers and (mainly Italian) natural wines to the new location, as well as the branded window from the previous location, which has been framed, illuminated, and hung from the ceiling.
16. In Sydney, two of the best beverages are found at Ephemera, a skin-contact vermentino, and at Wildflower, a Wild Australian Ale.
17. If you order many pies at 5 o'clock on a Thursday and return at 5:30 to pick them up, you will find that all ten of the chairs inside are occupied and the queue extends out the door.
18. Mitchell Westwood (Cicciabella, Bella Brutta) is the proprietor, and he's hired on his old pal and coworker Jack Owe-Young to run the pizzeria.
19. Westwood claims that there is always a wait of at least an hour for a table at the pizzeria.
20. We offer seven unique pizzas, each made with just a handful of high-quality ingredients.
21. There's hope for the pizza topped with fermented garlic honey.
22. Fish, beef, and vegetarian dishes are always accessible, even though other menu items change with the seasons.
23. One oven and two people work at Westwood, so it's first come, first served.
24. Call at exactly 5:00 p.m. to have your order shipped out.
25. This is a La Coppola La Cappola, a quaint trattoria in the heart of Redfern Street, is run by the charismatic Stefano Scopelliti, who has been winning over patrons with his mouthwatering wood-fired pizzas (and moustache) for years.