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Sydney's best pizza

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We scoured the city to find Sydney's top 10 pizza restaurants 

First published on 13 Nov 2012. Updated on 2 Jan 2013.

Frankie's Pizza

Sydney

The only spirits available out the front are Italian aperitivi and digestivi – so you can get a Fernet, Campari, Aperol or grappa with your $5 slice of capricciosa. Or you can order a whole pizza for just $16. That pizza, by the way, is seriously good – Gianni Cristiano used to toss dough at the likes of Pizza e Birra and Vacanza.

 

Gigi Pizzeria

Newtown

The best pizza in Newtown by a country mile is down the St Peters end. Totally trad, and probably a very poor decision in the height of summer given the entire menu is fuelled by the mammoth woodfire oven. But we'll take it whenever we can get it.

Lucio Pizzeria

Darlinghurst

Head here for a casual, easygoing evening with none of the crazy queuing or attitude of a lot of pizzerias around town. Order the Lucio: half Margherita with blobs of buffalo mozzarella, tomato and teeny little basil leaves; and half ham and fluffy ricotta calzone (like a pizza only folded in half) – it's the best of both worlds.

Napoli in Bocca

Haberfield

A get-in-and-get-out, traditional Italian experience.  It's all about the Four Cheese Pizza (gorgonzola, fontina, mozzarella, parmo), but be warned: one slice is usually enough to put the most avid cheese fancier into a lactose coma.

Pizza Mario

Surry Hills

Traditional pizza, the way it's supposed to be. One of only two pizzerias in Sydney given the seal of approval from the Verace Pizza Napoletana – the governing Italian body that makes sure pizzaioli (pizza makers) are doing the right thing by their clientele. 

Pompei's

Bondi

A top spot for family fun or the prelude to a Bondi bar crawl. The Sausage and Broccoli Pizza is a house favourite, with the winning combination of green cruciferous veg and rich, sweet fat from the sausage, all bound together by globs of buffalo mozzarella.

Popolo

Rushcutters Bay

They’re serving Italian regional food from Basilicata and Sardinia here. Try pizze such as their principessa – a luxed-up Margherita with buffalo mozzarella, tomato and basil. The donzelletta is a monster of cow’s milk mozzarella, thin slices of golden potato, sausage and ricotta.

Rosso Pomodoro

Balmain

Watch the ships from one of the outside seats. Their porcini mushroom and prosciutto is a ripper – mozzarella stretches in ribbons off a thin base decorated simply with fragrant mushrooms and drapes of cured ham. They may use an electric oven instead of the traditional wood-fire but the result is still magnifico.

Vacanza

Charing Cross

This Waverley pizzeria is a glittering gem on an otherwise fairly grim stretch of Bronte Road. Here the dough is yielding yet beautifully, evenly scorched and the toppings include the richest, sweetest, creamiest buffalo mozzarella we've ever had the pleasure of tasting.

Via Napoli Pizzeria

Lane Cove

Luigi Esposito, a third-generation pizzaioli, arrived in Sydney four years ago and opened Via Napoli in November last year. His Naples-style pizzeria is all about keeping to tradition, using Neapolitan caputo flour for the dough, San Marzano tomatoes for the sauce and imported buffalo mozzarella and fior di latte mozzarella for the topping.

By Time Out Sydney editors   |  
 

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