Freelance writer specialising in music, film, travel, sustainability and human rights. @Jas_Crittenden
Published March 5th 2017
Traditional recipes, stone ovens and seasonal ingredients
Nearly every single suburb in Sydney has at least one pizzeria to its name, which means competition is fierce. Here are ten of the best.
Image credit: Pizzeria da Alfredo Facebook page
Pizzeria da Alfredo, Glebe
Having opened in October 2016, Pizzeria da Alfredo is continually inundated. Head chef Alfredo, who grew up in Naples, has been making pizza since the age of 11 and went on to become a master pizzaiolo.
Another pizza restaurant that'll have you queuing is La Disfida, Haberfield. The best place to sit is upstairs, either gazing down at the action in the ground floor kitchen or on the balcony overlooking the street. The menu is straight-forward and the wine list is long.
Opened in January 2014 by famed restaurateur Maurice Terzini (The Icebergs), Da Orazio Pizza & Porchetta is always crammed. The Neapolitan-style pizza is made from scratch and cooked in a 2.7 tonne pizza oven, imported from Italy and overseen by head chef Orazio d'Elia.
Address: Shop LG09, The Hub, 75-79 Hall St, Bondi Beach
Ph: 02 8090 6969
Opening hours: Mon-Fri, from 5pm; Sat-Sun, from midday
Image credit: Vino e Cucina website
Vino e Cucina & Pizza, Paddington
Set in a revamped 19th century terrace in Paddington, this peaceful hideaway feels like a transplant from an Italian village. Sit inside, surrounded by original artworks, or outside, in the leafy courtyard. On Mad Pizza Mondays, $20 buys you all the pizza you can eat.
Gigi Pizzeria's claim to fame is being the only 100% vegan pizza restaurant in Sydney. It went that way in September 2015. That means you can expect plenty of creative options, such as Cavolo, topped with cauliflower puree, artichokes, pinenuts, capers, currants, garlic, parsley and extra virgin olive oil.
The chefs at Rosso Pomodoro proof their dough, which is based on organic flour, for 72 hours, before topping it with seasonal ingredients and popping it into their stone oven. Their traditional recipes come direct from Bologna, Italy.
Tucked away in a laneway between George and Kent Streets, Assembly Restaurant is attached to Assembly Bar, a multi-award winning cocktail spot. The pizza is made fresh and based on 48-hour rested dough. Drop by between midday and 6pm for happy hour: drinks are $5 and pizzas $15.
Address: 488 Kent St (through Regent Place), CBD
Ph: (02) 9261 0552
Opening hours: Mon-Sat, midday-3pm and 5pm-10:30pm; Sun, 5pm-10pm
Image credit: Al Taglio website
Al Taglio, Surry Hills
Al Taglio's menu, overseen by head chef Enrico Sgarbossa, is founded on tradition, but delves into gourmet territory. That means you'll get flavours here you won't find elsewhere in Sydney. For example, the Margherita is topped with fresh, homemade buffalo cream and basil pesto, while the Quattro Formaggi features mozzarella, cheddar, blue cheese, ricotta and truffle.
Pompei's has been bringing excellent pizza to Bondi since 1999. Before that, head chef Georgio ran restaurants in Byron Bay, Porto Rotondo and Cortina D'Ampezzo. The dough is made from stone-ground, unbleached flour and rested for 48 hours. Stay afterwards for gelato, handmade from biodynamic dairy and locally-sourced ingredients.
Head chef Luigi Esposito has been passionate about pizza since the age of eight, when he would join his grandparents on the streets of Naples, selling pagniottiello and pizza frittata. Years later, he landed in Lane Cove, where he realised the dream of opening his own restaurant. Via Napoli has sister branches in Hunters Hill and Surry Hills.