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Slice slice baby: A comprehensive list of Sydney's best pizza

Is pizza not one of the best things in the world? We make a comprehensive list of Sydney’s best pizza joints which will steal a pizza your heart, it’s gonna be a cheesy party you won’t want to miss.

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Via Napoli lane cove

Authentic Neapolitan wood-fired pizza from a lively trattoria which follows the rules of the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) of which owner Esposito has been a member since age 15. They also do one-metre long pizza with up to three toppings sectioned across the top.

Address: 141 Longueville Rd, Lane Cove NSW 2066

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Maybe Frank

Pizzas here are cooked for longer under a lower temperature which makes for a slightly crunchy, firmer base lacking the doughy, blistered edge on a Neapolitan pizza. There are 23 pizzas to choose from, all using fresh ingredients and they go down a treat along with the Italian offerings from the bar. The half margherita twirling bar and half restaurant also does $20 all-you-can-eat pizza on Tuesdays.

Address: 417-421 Bourke St, Surry Hills NSW 2010

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Gigi’s, Enmore

Gigi is another pizzeria which is also a member of AVPN and adheres to its incredibly specific regulations, including hand-stretched dough, traditionally topped, and wood-fired pizza, Napoli style. After almost a decade of selling some of Sydney’s best Neapolitan pizza, Gigi’s owner and pizzaiolo, Marco Mattino, decided to take all animal products off the menu in late 2015. Going vegan is a bold move for a pizza joint and it’s made room for some incredibly creative combinations such as roast potatoes with truffle paste; a gooey soft-roofed calzone with pumpkin; and an astoundingly umami-rich pizza with ground yellow tomatoes and grilled asparagus. One of their traditional pizzas which is here to stay is the traditional marinara, with tomato, oregano and garlic.

Address: 379 King St, Newtown NSW 2042

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Lucio

True to the Neopolitan-style pizza, the dough here is exceedingly light and floppy with plenty of taste. Not overdone and balanced exceptionally well, the pizza here highlights the traditional Naples style with ease. Owner Lucio is the vice president Australasia and proud member of the AVPN (Associazione Verace Pizza Napoletana) the stamp of approval for true artisan pizza.  In April 2018, Lucio competed at the Campionato Mondiale Della Pizza in Parma Italy and was awarded best pizza in Australia and 5th in the world, having competed with over 750 participants and 44 different nations, Lucio’s Margherita pizza came out first place in Australia.

Address: 248 Palmer St, Darlinghurst NSW 2010

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Rosso Pomodoro

Serving up wood-fired pizza with imported ingredients, Rosso Pomodoro specialize in bringing thin bases to life with simple, seasonal ingredients. They only serve Italian toppings and mozzarella with  no half and half pizzas and you definitely won’t find any pineapple and ham in this pizza joint.

Address: 20-24 Buchanan St, Balmain NSW 2041

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Rosso Antico

Taking Italian food back to its traditional roots, the menu here is pared back to antipasti, pasta and pizza. The hand-stretched pizza dough at Rosso Antico cooks in 90 seconds flat and is true to Neapolitan tradition – thin, light and bulgy at the edge with gaseous veins. It’s got a rich bready flavour comparable to any fine sourdough, and it’s topped with a mixture of astutely sourced Australian and Italian produce.

Address: 2/52-60 Enmore Rd, Newtown NSW 2042

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Pizza al Taglio

This gourmet pizza place is not defined by regionality or tradition and is playful with its choice of toppings. The dinner pizzas are made with a type-one Italian wheat flour similar to wholemeal in roughness. That’s combined with Sgarbossa’s biga (a pre-fermented baker’s yeast starter), proved for 24 to 48 hours and baked in the high-tech electric oven. The product is incredibly refined – soft, light and slightly crunchy at the base and at the very edge of the crust. Where sometimes pizza can leave you feeling bloated and sluggish after the eating-frenzy glow has passed, this stuff is surprisingly light, and leaves you sated but happy. Their focaccia and pizza bases are unlike anyone else in the city.

Address: 102-104 Albion St, Surry Hills NSW 2010

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 Vacanza Surry hills

The second opening after their Bronte success, Vacanza features a stand-out mozzarella bar using  only Garofalo Buffalo Mozzarella, air freighted fresh from Naples and combined with various nibbles from marinated Sicilian olives to Parma prosciutto and a great Caprese salad that make for a tasty entrée or side dish.

Address: 414 Bourke St, Surry Hills NSW 2010

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Pizza da alfredo

A family owned Italian pizzeria located in Glebe which follow the traditional rules of Neapolitan pizza making - A thin, elastic base with a puffy, blistered edge and topped only with ingredients from the south-western Italian region of Campania. And it has to be cooked in an extremely hot woodfired oven for 60 to 90 seconds. The two most classic Neapolitan styles are the marinara (tomato, basil, garlic and oregano) and the margherita (tomato, buffalo mozzarella, basil and oil). As well as the four-cheese, spicy-salami, and the sausage-and-potato pizza, Repole also serves metre-long pizzas, a “mystery pizza” that changes each night.

Address: 331 Glebe Point Rd, Glebe NSW 2037

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Secolo dining

A modern Italian culinary getaway, Secolo serves prosciutto for breakfast, pork belly paninos and salmon crudo. The pizza menu is classically Italian, presenting a ‘less is more’ approach. They also have a pasta menu serving up classic, honest, delicious flavour combinations.

Address: Ground Floor, Legion House, 161 Castlereagh Street, Sydney NSW 2000

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Da Orazio pizza + Porchetta

The restaurant puts a serious focus on Neapolitan-style wood-fired pizza and Roman-style porchetta - rolled-and-roasted pork. Naples-born fourth-generation pizzaiolo Luca Di Napoli (yes, really) stands guard by the pizza oven, paddle in hand. Not just a pizzeria, they celebrate pork, the pie and all things Italian in Bondi style.

Address: 75-79 Hall St, Bondi Beach NSW 2026

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Café Moretti

Moretti Ristorante Pizzeria first opened its doors in 1997, when Ilario Ventolini set about creating an Italian Restaurant specialising in Roman-style pizza and simple, flavourful foods. Since then, Moretti’s has become a favourite with Sydney’s Italian community and lovers of Italian food alike.

Address: 99 Norton St, Leichhardt NSW 2040

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Pizza Madre

These guys make wild fermented sourdough pizza using all Australian and sustainably grown flours. Their produce focused menu changes monthly or as seasonal availability dictates. Their drinks list is made up of exclusively Australian small producer wines, beers and spirits. It’s all vegetarian and the menu has only six pizzas with a shake up each week.

Address: 2/205 Victoria Rd, Marrickville NSW 2204

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 Bella brutta

Bella Brutta (Italian for beautiful ugly) places an emphasis on hand-made and seasonal. The classic marinara pizza (pomodoro, garlic, oregano, $17) comes with an optional side order from the anchovy menu, from $12 for a can of the excellent Cuca to $21 for Don Bocarte. It's the sort of move that will thrill anchovy-lovers and pretty much infuriate the rest of the world.

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Bella Brutta is a co-production from LP's Quality Meats' Luke Powell, and Porteno's Elvis Abrahanowicz and Joseph Valore, who have invested heavily in Spain's finest conservas (canned goods) with their two Continental Delis.

Luke Powell does pizza his way, using a blend of Italian and Australian flours and markedly long fermentation.

Address: 135 King St, Newtown NSW 2042

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Da Mario

As another devout follower of the rules of pizza - making as laid down by Italy's Associazione Verace Pizza Napoletana - Da Mario is not the place for ''designa'' pizza. The associazione insists the dough be made from doppio zero flour, and measure 0.4cm thick in the middle, and 1 to 2cm at the crust. The pizza should be cooked in a wood-fired oven at 485C for 60 to 90 seconds, and the base should have the flavour and aroma of "well-prepared, baked bread" and be "soft, elastic, easy to manipulate and fold".

Given the ''no variations'' theme, the pizza menu is surprisingly long, from a delicate potato, sea salt and rosemary to tuna, mozzarella and olives. 

You’re here for the hand-made beauty of the pizza. Sydney is well-served with pizza at every level, from small-scale and stubbornly traditional, to ''designa'' pizzas delivered to your door. That's the real choice, and we're lucky to have it.

Address: Shop 1/36 Morley Ave, Rosebery NSW 2018

Monica Limanto