Where To Find The Best Pizza In Sydney?

Sydney is a stunning metropolis full of fascinating attractions and delicious restaurants. However, this essay will serve as your map to Sydney's finest pizza.

Where to locate the best pizza in town is something we can help you with. You'll learn about the various crusts, topping, and sauces that each restaurant offers so that you may make an informed choice when placing your order.

Until Norton Street in Leichhardt opened in the 1960s, the closest place to get pizza outside of the Central Business District (CBD) was probably Beppi's, a longtime institution. Pizza Hut, however, was there for a while before Domino's and Eagle Boys, having opened its first Sydney location in the early '70s, a full 15 years before either of those other two chains.

Unfortunately, we had some time to make up. Two pizza chefs, Lucio De Falcon (Lucio's Darlinghurst and Lucio's Zetland) and Mario Esposito (Via Naples, 180 Pizza Fritta, Positano Way), both born in Naples, have been responsible for the recent proliferation of pizzerias selling traditional Neapolitan-style pizzas in Sydney from the late aughts.

They've helped make Sydney home to some of the finest Neapolitan pizzas you'll find outside of Italy, among many others.

That's also given rise to a slew of new variations, such as New York and Detroit-style pizzas prepared using type one flour instead of the standard Italian tip. But others are still mixing it all up to create pizzas you can only get in Sydney. Now is the time to scroll down and discover your new favourite restaurant.

Bella Brutta

This is a diverse group with varying tastes, so the pizza isn't strictly Neapolitan or New York-style. It has a thin bottom and a puffy, blistered edge, but it's not as bready as Neapolitan pizza.

It retains its shape and firmness despite prolonged use. Made with a combination of wholegrain Australian and ultra-refined Italian flours, it has a savoury, slightly sour, and elastic flavour and texture as a result of its lengthy fermentation.

Clams. Over pizza. This plan is completely outlandish and impossible to implement. After being boiled and loosened from their shells, the small clams are removed while the liquid is reduced with white wine & cream to create a chowder with a concentrated flavour.

To finish, they drizzle on some lemon juice and sprinkle on some parsley before sliding it into the restaurant's gleaming red wood-fired oven.

The resulting disc is a thin, scorched, bubbling dish that can hold its own against spaghetti vongole as the best way to enjoy crabs and other shellfish.

You can put pretty much anything on your pizza. Tomato, pepperoni, and parmesan; pecorino, fior di latte, and mortadella; clams, lemon juice, parsley, and a dab of toasted garlic oil on a pizza.

And there's an anchovies section on the menu, so if you're craving some fillets, you can add them to your pizza after it's baked. LP's staff carved all the charcuterie.

They've brought an experienced team with them, so it already feels like they've been playing for months rather than days, and the Midas touch that seems to accompany all venues linked by them is in full effect.

Charred cavolo nero stems are mined for their tender, young leaves with entire garlic cloves (pro tip: spread them all over your piece like a paste) and a house-fermented chilli that packs a flavorful punch without the accompanying heat.

The combination of fior di lattes cheese, parmesan, garlic, chilli, and bitter greens is nearly ideal, despite looking like a salad pizza.

Aside from that, the menu consists of a few antipasti bites (pickles and salami), salads, three vegetarian sides, tiramisu, and cannoli for dessert.

In the warm weather, the bar becomes an ideal spot to relax with a glass of one of the many natural Italian wines they offer. Visually, it's quite upbeat and timeless without being dated.

Maintaining your allegiance to Margy? For an additional $4, you may add cheese, and for an additional $18, you can add a entire tin of Don Bocarte anchovies to the deep umami simple salad with fresh garlic & fresh oregano leaves.

The sides are even more experimental than the pies, with scorched lettuce carrying stowaway anchovies and an unexpected hit salad of apple slices, ricotta, honey, mint, and tender, sweet, green melon.

You can get one of Elvis's mother's candied peel & walnut cannoli and a still-warm bombolone doughnut stuffed with orange mascarpone that's beginning to melt because of how small the portions are.

It's still a pizzeria, so the wine list doesn't get too fancy, but the fruity, limited chardonnay of Queensland's granite region or the additional rosé even by glass are great values for the money.

You can satisfy two sweet tooths at once by ordering the blood oranges ice cream infused with Campari or the blood orange sorbet served inside a shot of limoncello.

Bella Brutta's success comes as no surprise. Obviously, there are always lines of people waiting to get a seat at the table, and if you're the organised sort, you can make reservations (even for tables for two), and you'll want to take advantage of every possible opportunity to have that clam pizza again.

Lucio Pizzeria

The Lucio pizza is the restaurant's signature dish, and it's their take on the much-maligned (among pizza chefs, at least) half-and-half.

You have to see this to believe it, but it's a calzone (like a pizza, except folded) stuffed with fluffy ricotta and strips of ham, and half a Margherita (tomato, mozzarella, baby basil). Holy mother!

superior to In contrast to the hectic atmosphere at other local pizza joints, this one is perfect for a relaxed evening out with friends. You'll receive warm hospitality, expert guidance in deciding between wine and pizza, and delicious nibbles.

Here's what you should get: a Lucio. It's like getting the best of both worlds by splitting your pizza in half and making a calzone out of it, complete with a half Margherita topped with gobs of buffalo mozzarella, tomatoes, and small basil leaves, and a half stuffed with ham and fluffy ricotta. Unfortunately, it was also the only half-n-half pizza that doesn't make you look like a fool.

The restaurant exudes a genuine, local vibe, even down to the outdoor tables and chairs that flow out onto Republic Square, making it reminiscent of a pizzeria in Naples.

The panna cotta is to die for, and there are also excellent Italian drinks and plenty of outside seating options.

Find a place to sit. Arrive early, or if there's a wait for a table, check out East Village and Pocket Bar down the street.

Gigi Pizzeria

As it turns out, pizza is still delicious even when cheese is left out.

When Gigi, a restaurant on South King Street, switched to a plant-based cuisine, there were, to be sure, many detractors on the internet. Although they were incorrect, a generous helping of olive vinaigrette, capers, chilli, oregano, and olive oil adds the necessary umami depth to a crunchy, wood-fired pizza foundation coated in a coating of delicious golden tomato puree and soft ribbons of capsicum.

In fact, we're confident that you won't even notice the absence of mozzarella thanks to the way the combination of salt, savoury, and spicy stimulates your taste buds.

Not convinced? You'll have a hard time snagging a table there; the place is always jam-packed. Some dishes feature dairy-free cheese, but if you're looking for something truly rich and satisfying, try the ripieno Zucca e spinaci instead; it's made with a pumpkin cream base and piled high with Swiss brown mushrooms, leafy greens, onion, cherry tomatoes, and even more pumpkin, plus thyme and rosemary for a woodsy, herbal anchor.

Ria Pizza and Wine

After eight successful years in business, the innovative wine bar Monopole relocated to a chic new CBD location in late 2020, leaving behind the ideal spot for the pizza restaurant that co-owners had always wanted to create.

It's no surprise that Savage has strong feelings about what constitutes a good pizza, given that the other locations in the Mercedes Family (Yellow, Cirrus, Monopole, Bentley) are among the best in Sydney.

At Ria's, we mix our dough with a biga (pre-fermented baker's yeast) that has been fermenting for 36 hours. The dough is then allowed to ferment for an additional 24 hours.

Ria Pizza and Wine, which is partially obscured by a cane wall, occupies a prime location in Macleay Street's booming culinary area, but it must live up to some pretty lofty expectations.

Ria looks like a sleek, unfussy pair of all-white sneakers compared to the fine dining cocktail bar Monopole, which occupied the space until late 2020.

In late 2020, the trendy, casual eatery took over the site formerly occupied by Monopole in the Central Business District (CBD) on Hunter Street.

Even yet, this version of the room is more laid-back. Metal, industrial-style panes hang from the ceiling since Savage and Hildebrant are known to enjoy a showy light fixture.

LED bulbs strung on white rope cast a warm glow from the ceiling like lit line drawings.

And what's up with the brilliant pink paint splatters all over the formerly sombre grey walls? Pascale Gomes-McNabb, a regular contributor to the Bentley Group, teamed up with Melbourne-based artist Ash Keane to create this uplifting piece.

What you see is what you get at Ria Pizza and Wine, as the (cardboard) package indicates.

Ria is similar to your local pizza joint in many respects, but it flips the usual order of things by offering an extensive wine list and a limited number of pizzas (four with a tomato foundation, three on the a white ground, and one with pesto).

Is there anything available, exactly? The carb-on-carb dilemma of the potato pizza is broken up by the salty bite gorgonzola, whereas the Western Australian octopus & 'nduja pie is enlivened by dollops of green chilli salsa.

Sourdough is commonly used for bases, although wholemeal is also available for a heartier, dirtier taste. The crusts are what you should really be getting here; they're thick, chewy, and have that characteristic fermented sour note.

Ria is a pick-your-own-adventure in much more ways than one; you can customise your pizza with an array of expensive toppings. You can spend $180 on 30 grammes of black Pearl Beluga caviar, or you can get a fantastic deal on white truffles for only $13.

Order your pizza with a sprinkling of fat, pearly bottarga, or push into the umami with such a sprinkling of Ortiz anchovies for a less lavish (but still excellent) 'pimp.

To accompany your choice of bar appetisers, like as olives and grilled Padron peppers, or glowing, tangerine-colored slivers of ocean fish with a herby basil spooned on top, we recommend the Ria Sour, made using vodka instead of the usual whisky, and any of the other classics. Hildebrant's final wine list comprises only one hundred selections (down from the 500 plus at Monopole).

Naturals, homegrown brands, and Italian liqueurs all get plenty of attention. You'll love this pizza joint because it has the soul of a weeknight staple, the wine selection of a five-star restaurant, and a tempting incentive to finish your crusts. It seems like luck is finally on the side of the people living at Potts Point.

Pizza Madre

Is it possible for pizza to stand apart in a town where one can get it by the metre or deep-dish variants that try to mimic Mary's burger? Yes, and you can find them at Madre in Marrickville.

Pizza Madre serves authentic Neapolitan-style sourdough pizza produced without any Italian imports, along with Negronis and wild-ferment beers. When it comes to making pizza, many pizza chefs would consider Madre's use of Australian wholewheat grain and sourdough starter in place of commercial yeast to be heresy.

The A-team behind wildly successful Two Chaps café, just down the street, has opened up shop in this tiny corner pizza. They've made something completely original and local, ignoring all the dogma about what constitutes a traditional Italian pizza.

Chef Kim Douglas uses Two Chaps' four-year-old sourdough and a blend of three Australian flours for build the bases for Madre's pizzas, borrowing both the concept and ingredients of the restaurant's inspiration.

The pizzas at Two Chaps have the robust earthy bite as well as the acidic flourish of the a superb sourdough loaf because the dough is a direct descendant of the bread made on the premises.

The slices are thin but still strong, making them great vehicles for the regional condiment. The melted blue cheese & aged washed rind are made in the United States, while the fior di latte comes from the same zip code.

There is no meat on any of the toppings. Seasonal, high-quality, vaguely Italian ingredients are used to make these pizzas in a classically prepared style. Weekly, the menu will feature a new selection of five or six pizzas. A pizza topped with washed-rind cheese, goat cheese, fior di latte, hazelnuts, and warrigal greens is expected to remain on the menu for the foreseeable future.

On the opening night menu, you could choose between a Margherita topped with fresh oregano or a pizza topped with portobello mushrooms, Jerusalem artichokes, fior di latte, and smoked-cauliflower hummus. The farinata, a Italian chickpea pancake, is a delicious gluten-free alternative.

Pocket City Farms Warrigal greens and Moonacres Farm cavolo nero leaf tips are added to the pizza dough to cut down on the cheese. For a delicious crunch, we've sprinkled some smashed, oven-toasted hazelnuts on top.

All of the ingredients are from Australia (the shiitake mushrooms, for example, are farmed locally), and while you could check the addresses to see where they came from, these pizzas are about more than just sourcing.

Smoked buffalo mozzarella adds a spicy kick to the classic Margherita; shiitakes, braised eschalots, cleaned rind cheese, and garlic chives make for a decadent pizza; and a pizza topped with zucchini ribbons, fior di macchiato, basil hummus, as well as peas is a light and bouncy springtime nod, like pizza primavera.

Everything at Madre, much like Two Chaps, is vegetarian. Moreover, a vegan option has yet to be added to the menu, although pizzas can be ordered without cheese or cooked with Madre's special dairy-free mozzarella, made from fermented soya or cashew yoghurt.

The pizzeria's philosophy is reflected in its wine selection, which features only vegan wines made by small U.S. companies like Dormilona and Delinquent.

Campari is replaced with Applewood Red kar amaro from South Australia in this version of the negroni, which is also made with vermouth from the same region and gin from the nearby Poor Tom's distillery, thus the drink can rightfully claim Australian citizenship.

And if you're looking for something to help you recover from your pizza food coma, try the Chevre rosé from of the Mornington Peninsula; it's delicious on its own or blended into a sparkling granita with macerated strawberries.

Only a seasonal green salad, fried chickpeas, and house olives are available as appetisers, and for dessert, there is Negroni granita as well as a kouign Decisions with regards (a brittle, croissant-like bun) filled with tiramisu gelato. In addition to the standard bar fare, the wine list is full with lighthearted selections.

The exchange involves a takeout order. You may also cram into the pastel pink, white, and green dining hall that Madre has decorated with.

Westwood Pizza

It takes the precision and organisation of the a Swiss military campaign to acquire a Westwood pizza in time for dinner.

Quickly gaining popularity, Westwood Pizza frequently reaches capacity. Order a dozen pies at 5 o'clock on a Thursday and you can expect a long line outside by the time you pick them up at 5:30.

If you've ever tried 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.

Don't expect to walk in at 5:06 p.m. on a popular night and feel superior to the rest of the latecomers because the wait will already be at least an hour.

Regulars on Australia Street know that the tiny pizzeria doesn't start cooking till 5 o'clock, but that they'll start taking orders at 4:30 if they have to.

This is significant since during the first half an hour, they could only cook four pizzas per five minutes. Between the hours of 5:30 and 10:00, the frequency increases to every five minutes. This means that there are a total of 174 pizzas available for consumption tonight, of which 30 are accessible before 6 pm and 36 are available each hour thereafter.

Why, then, have these wood-fired pies become so popular among Newtown's well-heeled snackers? Is the store close to the grassy slopes and high-quality dogs of Camperdown Memorial Rest Park, where a late-afternoon picnic would be most welcome?

It's a big benefit, and so is the proximity of the bottle shop at the Courthouse Hotel. Is it because you may feel less guilty about indulging in pizza if you serve it with a heaping helping of wood-roasted broccolini slathered in a super-savory caper and olive pannagratto? It gives your decisions an air of legitimacy.

But we're putting out money on Mitchell Westwood because he understands his way around for a pizza oven, and delicious pizza is a steadying presence in this chaotic world. The 26-year-old chef got his start in the industry at a hospo when he was just 15 and by the moment he was 18, he was co-owning a pizza restaurant.

After that, he worked at the opening of Cicciabella at Bondi and hopped from store to store to learn as much as possible to help out Luke Powell at his Bella Brutta pizza place in Newtown. Now has his own store, and despite its modest size, frequent admirers crowd around it to get a seat inside or outside.

You'll be ready to face whatever the day brings with the help of a thin, charry, crunchy crust base that has been digested for three days and crowned with buffalo mozzarella ricotta, something not spreadable salami, a few fragrant, woody scent thyme, a cute little smack from golden brown onions, toasted fennel seeds, and a peppy crack of black pepper.

Or perhaps the tried-and-true red, white, and green of something fit for Queen Margherita's palace would be more to your liking. For vegans, there's a fast marinara topped with smashed baby capers & confit garlic oil, and for the massively popular garlic, honey, and cheese pizza, they ferment garlic cloves in syrup for three months.

Westwood's take on pepperoni uses spicy Spanish salami atop a tomato sauce base and is finished with a slick of herb-infused olive oil for a vibrant pop of flavour. The second meat selection is the white-based 'nduja pizza. When it comes to seafood, Westwood orders smoked eel from chef and ex-Old Fitz proprietor Nicholas Hill, who gets his eels from of the Hawkesbury River.

The pizza with fermented garlic honey is an underdog. Pineapple is a divisive topping, so it's understandable if you're sceptical of putting anything sweet on a pizza. However, when combined with the salty taste of shaved sheep's milk Fontina Cheese, a mellow fior di latte, as well as the pungent roasted garlic oil, this pizza becomes a work of art.

The sweet corn pizza has been replaced by an earthy, funky mushroom and black garlic pizza with mixed mushrooms on top, taleggio for added boost, cooked martini onions and chives for sweet balance, as well as a wedge of lemon as well as fresh parsley to bring all those base notations into sharp focus as the seasons change.

Vegan ramen shops and lamington-only cafes do well in Newtown because locals like the focus. In this context, a slim pizzeria offering seven timber pies, two sides, and chilli XO for dipping makes perfect sense.

The cuisine varies with the seasons, but always includes fish, meat, and vegetarian options.

Westwood's two employees and single oven can only produce 150 pizzas every night, so first come, first served applies. We suggest contacting at exactly 5 o'clock in the evening with your order prepared.

Planning ahead may be more important than usual when trying to secure a Westwood pizza delivery. However, the benefits far outweigh the drawbacks, so get up at 4.30 p.m. if you want a shot at the prizes (there are only gifts for the first 174) or else you'll be left out in the cold.

Matteo

Matteo is located in the former location of the popular family pizza joint Limoncello. More upscale than the original pizza place down the street, Popolo is the brainchild of restaurateurs (Lobo Plantation), (formerly of Limoncello) of Da Orazio Pizza + Porchetta.

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Since this is a public Italian eatery where you aspire to dress in the style of the Adriatic, you will have to wait to introduce Matteo to your mother. However, Mom is welcome and encouraged to join you here.

Orazio D'Elia, the man behind the dough at Bondi's Da Orazio Pizza and Porchetta, has opened a new pizzeria.

He gave up his beachside life to tend the timber oven in a similarly low-key, neutral-hued restaurant on Blue Ribbon Sydney's bustling harbour.

But this place, even if it can hold 150 people, isn't stuffy at all. All of the wait personnel appear to have been pulled from a European travel brochure, right on down to their dazzling white shirts & linen aprons, which contributes to the atmosphere of relaxed familiarity.

Even if it's pizza night, you might want to dress up a little. They're at Double Bay, and a quick glance around reveals that they are not the folks who are worried about gig economy.

A Gin & It, a cocktail that isn't exactly a Negroni but uses gin and Cinzano Rosso so create a shallow, herbal sea laced with fresh thyme and orange zest, will be the drink of choice this summer on the front patio (hello, retractable roof) that views out into Bay Street.

This dough has been proven twice, or "doppio levitation," to eliminate the need for yeast. It's feathery and stretchy to perfection.

Aside from pizza, the menu consists mainly of simple side dishes like pasta to go along with it. The salt-crusted snapper, however, is one of the menu's highlights and is opened right in front of your eyes.

The Matteo, the best of the five Spritz options, features Campari alongside Aperol, blood juice drinks, rhubarb bitters, and prosecco to finally put an end to the Aperol vs. Campari debate. In search of a vino that can serve as your trusty sidekick?

At $13 per glass or $62 for a whole easy-drinking bottle, this Cantina Gallura Vermentino is not only cheap but also great company, versatile, and a good value.

This level of pizza excellence makes it impossible to forego ordering pizza as part of your meal. To get the most of it, though, you should frame it with a main course and dessert of arrosticini sheep skewers, whose spicy fattiness is balanced by the freshness of a lemon juice squeeze and an Italian pavlova.

Instead of a tall, wobbly marshmallow slice topped with a Carmen Miranda hat, this one is made of thin meringue crisps, ricotta, fresh strawberries, light sticky caramel, and kiwi fruit stacked on top of each other. It has all the flavour of a muffin top without any of the heft.

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Almost everything is based on the idea of bringing back Limoncello's original atmosphere. Besides the fit-out, which is now considerably more fashionable according to interior decorator.

A broad marble bench and dark stone tables make up the bar. In addition, the entire building has been digitally re-created and repainted to simulate the outside of a classical Greek villa. Because Matteo was your ideal partner, you can delete the app now.

Conclusion

Pizza Hut was in Sydney 15 years before Domino's and Eagle Boys with the opening of their first outlet in the '70s. Neapolitan-style pizzerias can thank Lucio De Falcon and Mario Esposito for their widespread popularity in Sydney. Bella Brutta is made from a blend of wholegrain Australian and ultra-refined Italian flours, giving it a savoury, sour, and elastic flavour and texture. Margy has the Midas touch, which tends to follow all of their associated establishments. This salad with fresh garlic and oregano leaves costs $16 without the addition of a can of Don Bocarte anchovies.

The aesthetic is positive and not dated at all. The Lucio pizza is the house speciality and the proprietors' answer to the half-and-half calzone, which has been roundly criticised. The outside seating and tables give the diner an authentic, neighbourhood feel. Outside, you'll find plenty of seating and some fantastic Italian cocktails. With its prominent location in Macleay Street's flourishing dining scene, Ria Pizza and Wine faces high expectations. Dairy-free cheese is used in various meals, but the ripieno Zucca e spinaci has the most flavour and is the most filling option.

Content Summary

1. Amazing sights and delectable cuisine can be found all around this beautiful city.
2. This article, however, will lead you directly to the best pizza in all of Sydney.
3. We can point you in the direction of the best pizza shop in town.
4. So that you may make a well-informed decision when making your order, you'll have an understanding of the numerous crusts, toppings, and sauces available at each establishment.
5. They've contributed to Sydney's status as home to some of the best pizza in the world, including some of the best Neapolitan pizzas you won't find anywhere else but in Italy.
6. That has also spawned a number of other variants, such as New York and Detroit-style pizzas made using type one flour rather than the traditional Italian tipo 00.
7. Scroll down now to see whether there's a restaurant that immediately becomes your new favourite.
8. A thin, charred, bubbling disc is the result; it rivals spaghetti vongole as the best way to consume crabs and other shellfish.
9. Pizzas can have a wide variety of toppings, from the traditional tomato sauce and mozzarella cheese to more exotic combinations like clams, lemon juice, parsley, and roasted garlic oil.
10. Although it may look like a salad pizza, the combination of fior di lattes cheese, parmesan, garlic, chilli, and bitter greens is nearly perfect.
11. Apart from that, guests can choose from a selection of antipasti (including pickles and salami), salads, three vegetarian sides, tiramisu, and cannoli for dessert.
12. When the weather is nice, the bar's outside seating area is perfect for unwinding with a bottle of one of their numerous natural Italian wines.
13. Deep umami simple salad with fresh garlic and fresh oregano leaves; add cheese for $4; add a full tin of Don Bocarte anchovies for $18.
14. You can get a little version of Elvis' mother's famous candied peel and walnut cannoli, or a still-warm bombolone doughnut loaded with orange mascarpone that is starting to melt.
15. Pizza Shop "Lucio" The Lucio pizza is the most famous item on the menu, and it's the restaurant's unique take on the much-maligned (among pizza chefs, at least) half-and-half.
16. on a par with This pizza place is great for a calm night out with pals because it lacks the frantic vibe of other nearby options.
17. You can have the best of both worlds by constructing a calzone out of your pizza, with one half loaded with ham and fluffy ricotta and the other half topped with Margherita ingredients like globs of buffalo mozzarella, tomatoes, and tiny basil leaves.
18. The restaurant is reminiscent of a Neapolitan pizzeria because of its authentic, local atmosphere and the abundance of outdoor seating onto Republic Square.
19. It has delicious panna cotta, great Italian beverages, and lots of outside seating.
20. In case there is a wait for a table, come early or head to the neighbouring East Village or Pocket Bar.