The 20 Best Pizza Shops In Sydney

Here's where to get the best slices of pizza in Sydney.

Pizza, it’s Australia’s favourite takeaway, and for many, during the pandemic, its saucy, cheesy goodness provided much-needed comfort. Ask anyone, and they will tell you about their favourite slice, from their favourite shop. Fortunately, Sydney is home to a thriving pizza community, delivering everything from classic Napoli thin crust, wood-fired bubbly charred crust to deep dish and New-York style slices. Sydney’s changing food scene also led the way for vegan pizza joints to join the conversation. 

So if you prefer a classic Margherita, pillowy dough or are craving something new, here’s where to find the pizzaiolos tossing the best dough in the city. 

fried pizza
Photo Courtesy Of Pizza Fritta 180

Pizza Fritta 180

Surry Hills
In Surry Hills, you will find Pizza Fritta 180 and Luigi Esposito serving the sealed, flash-fried pizza he’s been eating since childhood. So what is fried pizza? They take a flattened ball of dough and cover with toppings, then top it with another flattened ball of dough and throw it in a deep fryer. Inside, they stuff it with everything from ricotta and mozzarella to salami, pork cheek, and eggplant. The deep-fried dough balls with Nutella dipping is also a must. 

How to order: Ubereats

Bella Brutta

Bella Brutta does things differently and people either love it or hate it–although the packed house says it all. The base is thin and crispy, the edge is puffed and blistered to the point of second-degree burn, providing that crispy foundation to hold the toppings yet a light bite at the end. Luke Powell’s blend of Australian and Italian flours and long fermentation lends to its savoury and slightly sour taste. Expect pizzas topped with a handful of surf clams, salamis, and meats from LP’s Quality Meats and different cheeses. 

How to order: Bella Brutta

Pizza and sides
Photo By Jiwon Kim

Ria Pizza and Wine

Potts Point
Restaurateurs Brent Savage and Nick Hildebrandt of Bentley Group opened Ria Pizza and Wine at the end of 2020, plotting their latest venture in Monopole’s former outfit. The secret to their success is the sourdough. Biga is fermented for 36 hours before being mixed into the dough and left to sit for another 24 hours. The result is crisp at first, then chewy base reminiscent of slices found in Rome and Northern Italy. The toppings are local, and there is an option to pimp your pizza with truffle, anchovies, or caviar. 

How to order: Ria Pizza

Rosso Antico

If you want fast-food with the authentic taste of Naples, Rosso Antico is the place to go. In 90-seconds, the hand-stretched dough is cooked in a wood-fired oven between 450 and 480 degrees. The secret is the 36-hour dough fermentation and a mix of local and Italian produce. Sitting comfortably on Enmore Road, Rosso Antico does its own thing in a white-tiled repurposed art gallery setting. They don’t take bookings and have a fully-licensed bar. 

How to order: Deliveroo

pizza slice
Photo Courtesy Of Via Napoli

Via Napoli

Lane Cove, Surrey Hills and Hunters Hill
You don’t have to travel far for a slice of Italy’s best. Via Napoli has outfits in Lane Cove, Surry Hills, and Hunters Hill. Head Chef Luigi Esposito imports flour, tomatoes, buffalo mozzarella, and olive oil from Italy, to serve traditional Naples pizza. Expect to see hanging cured meats, large cheese wheels, and an open kitchen. Gather a group of friends to tackle the show-stopping two-metre-long pizza topped with the restaurants’ most popular toppings. 

How to order: HungryHungry

Photo Courtesy Of Gigi Pizzeria

Gigi Pizzeria

The new kid on the block isn’t all that new, but it’s the only one dedicated to serving vegan slices. Gigi Pizzeria was known for selling some of Sydney’s best Neapolitan pizza, yet, pizzaiolo Marco Mattino rid the popular pizza joint of animal products. The pizza is still traditional, just without meat and cheese. Instead, pizzas are topped with mushrooms, eggplant, Beyond Sausage, and tree nut ricotta. Even without vegan cheese products, the slices have the same umami taste thanks to Pugliese yellow tomatoes. 

How to order: Gigi Pizzeria

Pizzas on table
Photo Courtesy of Maybe Frank

Maybe Frank

Randwick and Surry Hills
Although Maybe Frank Surry Hills is closed while they look for a larger space, pizza lovers can still get a slice of Sydney’s best wood-fired pizzas at Maybe Frank Randwick outpost. Expect the same great-tasting pizzas, only with a crispier base, less puffy edges and simpler toppings. The bar is the best-kept secret, serving aperitifs and digestive cocktails on an outdoor terrace. All cocktails are $10 and happy hour is every day from 5-6 pm. 

How to order: Ubereats

Pizza and beer
Courtesy of Mary’s Pizzeria

Mary’s Pizzeria

Mary’s is a word every Sydneysider knows. Whether you’ve been to Mary’s Underground or munched down on one of their iconic burgers, Mary’s is a name associated with good food. And that includes Mary’s Pizzeria. The intimate 12-seat corner in the Landsdowne Hotel serves New York-style pies, cheesy deep dishes, and cheeky menu sporting names like the “Mushroom Fucker.” Fridays and Saturdays from 6 pm to 9 pm, pizzas are $10. Did someone say pizza party?

How to order: Deliveroo

Rosso Pomodoro

Balmain and Bondi Junction
Sorry, no pineapple on pizza here, or half and half-style. Only authentic Napoli pizza complete with shouting Italian waiters and a roaring pizza oven. As for the food, Italian toppings rule here. Expect prosciutto, the best Italian cheeses, cured meats, and a super tomato base. There are also four options for vegan pizza and non-tomato-based pizzas such as the Porcini and Prosciutto. Rosso Pomodoro has two locations: Balmain and Bondi Junction. 

How to order: The Fork

La Coppola

La Coppola is your friendly-neighbourhood pizzeria. The hole-in-the-wall pizza joint serves the flavours of Sicily, where owner Stefano grew up. Slices are crispy on the outside and fluffy on the inside, but not wet like Neapolitan slices. The menu includes family-inspired creations, such as Stefano’s pick, “Contesse”, with mushroom, roasted capsicum, and artichokes. Pick up a slice of house favourite, “Lilla” with Italian pork and fennel sausage, artichokes, and fresh fennel. It seems pizza runs in the family with Stefano’s daughter joining the ranks with inspired ideas.

How to order: Ubereats

Vacanza Pizzeria

Surry Hills
Vacanza which translates to vacation in Italian is the brainchild of Nick Gilbert who spent months learning the art of tossing dough in Southern Italy. His flagship in Bronte lasted all but two years before Gilbert opened a second shop in Surry Hills. The pizza is simple but is excellent. Think Margherita with mushrooms and prosciutto, San Marzano tomatoes, and smoked ham. The side-kick of the show is the buffalo mozzarella bar paired with a variety of Italian nibbles, including olives, focaccia, and prosciutto. 

How to order: Vacanza

D.O.C Pizza

Surry Hills
It’s not very often Sydneysiders are grateful to Melburnians, but the renowned delicatessen from the D.O.C Group has us on our knees. D.O.C Surry Hills slings 14 different pizza options in a narrow space, occupied by a marble bar and people watching advantage spots. The pizzas are loaded with simple toppings: San Daniele Prosciutto, truffle oil, mozzarella imported from Campania, and much more. Keep an eye out for the daily specials on the blackboard.

How to order: MrYum

Da Mario

We all have our favourite slices, Da Mario’s is a classic. Although it’s been around since 2013, it still remains among the top contenders for the best slices in Sydney. The Margherita ‘extra,’ comes with a handful of extra buffalo mozzarella. Who doesn’t want that? As for the rest of the menu, expect authentic Italian slices, with heaps of pancetta, ricotta, spicy sausage, speck, and more. The atmosphere is laid back and friendly, as it should be. The wine list is diverse with bottles from Mudgee to Italy. 

How to order: Call 0296692242

Happy as Larry

Sydney’s favourite pizza food truck, Happy as Larry became a brick and mortar shop, serving different slices but still attracting lines of hungry people wanting a slice of the 11inch, 48-hour slow rise fermented dough. The toppings are classic, except for a few creative additions including the prawns, zucchini, and mint pizza. The split-level space is outfitted in retro-cream with red leather seats.

How to order: Menulog

The Dolphin Hotel

Surry Hills
Perhaps one of the best examples of Australian pizza using local ingredients is the ones on the menu at The Dolphin Hotel. The wood-fired pizzas here are hand-stretched, inspired by the traditions of Rome and Northern Italy, except the toppings are all local. The anchovies and parmesan are the only things on the menu that aren’t from around here. The Eggplant Bagna Couda, Funghi, and the Mari & Monti are some fan favourites. The wine list also has some impressive corks to pair with a cheesy slice. 

How to order: The Fork

Photo By Alana Dimou

The Amalfi Way

Travel to the Amalfi Coast, no passport required. The Amalfi Way, with its prime waterfront position, brings an abundance of fresh seafood and more importantly limoncellos to Woolloomooloo. Tapping into the good times of Italian summer, the Napoli-style pieces are light, fresh, and creative. The Amalfitana is topped with mussels, Tasmanian scampi, Queensland King Prawns, and fresh local calamari. 

How to order: The Amalfi Way

Pizzeria da Alfredo

Chef Alfredo Repole has been making pizza since he was 11, so it comes as no surprise the slices at this award-winning restaurant are on the list. The authentic wood-fired pies are thin and crisp, topped with favourites on white or a classic base. They also have a fried pizza on the menu, stuffed with ricotta, mild salami, and tomato. If that’s not reason enough to go, they just won the AGFG Reader’s choice for the year 2020. Go get a slice. 

How to order: Ubereats

Photo Courtesy of La Bufala

La Bufala

Craving a thin, floppy base with a puffed blistered crust? Then La Bufala is the place to go. House favourites include the Margherita, with Fior di latte cheese and basil, and the Tartufo with porcini mushrooms, truffle oil, and fior di latte cheese, topped with freshly sliced prosciutto. There is a special menu released at the beginning of the month which features unique combinations of pizza toppings courtesy of Alessandro, the in-house pizzaiolo. You can also have La Bufala to yourself with the food truck catering for private events. 

How to order: Deliveroo

Al Taglio

Surry Hills
The pizza here is unlike any other in Sydney. They take sustainability seriously, using local and seasonal ingredients for balanced and healthier slices. So if you’re vegan, vegetarian, or gluten-free, Al Taglio has you covered. Although the toppings are rebellious to your nonna’s pizza, the base is where the magic happens. A mix of barley and semolina flour is used for the lunch slices and for dinner, Italian wheat flour. The result is a soft, light, and slightly crunchy experience. 

How to order: The Fork


Seven New Restaurants And Bars Coming To Sydney In 2021

A no-waste bar, world-famous female chef, and Kylie Kwong are just a taste of what’s to come

mini cocktails
Photo Courtesy Of Maybe Sammy

Despite last year’s best efforts, Sydney’s hospitality scene continues to thrive—as do Sydneysiders. We mourned the casualties of lockdown and while we hoped for new beginnings this year, it hasn’t turned out quite as we expected. Nevertheless, we march on and this list of new restaurants and bars opening is the bright light we inch toward as we approach to exit this tunnel someday. 

So, what’s on the horizon for Sydney’s dining scene? Kylie Kwong is set to launch her latest concept, everyone’s favourite 50’s bartenders will don a new suit at a new establishment,  Neil Perry ventures to Double Bay for a restaurant that is all his own, and a zero-waste bar is to make its debut soon. 

This is just the beginning. We hope to see many more exciting venues opening over the year. For now, here are the city’s most anticipated openings for 2021. 

Kylie Kwong at South Eveleigh

Kylie Kwong is no stranger to Sydney with the better part of two decades on the dining scene. Her Potts Point establishment, Billy Kwong was a favourite but when it closed in 2019, people have been waiting for the powerhouse chefs next steps. We’re happy to tell you, she is coming back on the scene with her biggest project yet, South Eveleigh. Formerly known as Australian Technology Park, South Eveleigh is an emerging dining destination of which Kwong is the ambassador. Expect a relaxed daytime venue featuring local indigenous produce with her signature Cantonese culinary style. It’s a world away from Billy Kwong, but it is set to bring new meaning to the word ‘casual eatery’. She will also focus on sustainability, with the South Eveleigh Native Rooftop Garden and seafood from Josh Niland’s Fish Butchery. 

Core at Crown Sydney

English Chef, Clare Smyth, is the first and only female chef to run a restaurant with three Michelin stars, Core in Notting Hill. She even catered for Prince Harry and Meghan Markle’s private wedding reception. It seems fitting to bring her talent’s to Sydney’s new rising star, Crown Sydney. In February, Smyth plans to introduce another Core to the tower, which focuses on local produce, and sustainability. The wines will be local as are the ingredients. This isn’t Smyth’s first introduction to Australia. She’s travelled around the country, which inspired the menu, offering the best Australia has to offer. 

Sammy Junior

It’s almost here, our favourite Ratpack bartenders are opening Sammy Junior, a suave cafe on the ground level of 66 King Street in the CBD. The espresso coffee bar will be the highlight of the morning trade, offering a bespoke Sammy coffee blend crafted by coffee connoisseur Martin Hudak (2017 World Coffee in Good Spirits Champion and Mr Black Ambassador) alongside a short selection of classic breakfast bites from consultant chef Rob Lechowicz (Blackwood Pantry).In the afternoon, the focus will be mini cocktails which will be on tap alongside a beer and a few wines. The cheeky small doses of cocktails will be best enjoyed alongside an afternoon business meeting or as an after-work tipple but don’t expect to settle in for the night. Sammy Junior will shut from about 6 pm so head down to Maybe Sammy in The Rocks to continue the evening. Architect George Livissianis (Chin Chin Sydney, The Apollo, Cho Cho San, The Dolphin Hotel) will bring to life the interiors. Expect some visual similarities to Maybe Sammy.

Neil Perry in Double Bay

A household name, Neil perry is opening is first solo project mid-year after a 40-year career. Don’t expect to draw similarities to Rock Pool, this restaurant in Double Bay is all his own. The 170-seat venue will focus on plant-based dishes and salads during the day, with a selection of grilled options. Expect an approachable restaurant, with interiors by ACME (Mimi’s, the Grounds) and designer David Caon. The unnamed restaurant is highly anticipated with locals and diners who have followed Perry throughout his career. The new venue is Perry’s way of breathing life back into Double Bay, an area he spent many years dining in. 

Aria Wine Bar

Aria is a Sydney institution, serving fine dining to locals and visitors for several years. This year it’s transforming part of the restaurant into a relaxed wine bar. Yes, it will be serving food, so if you don’t want to splash out on the full menu, you can head to the bar for wine and snacks. The wine list will be the highlight, which includes over 80 wines by the glass and 1700 bottles. Anna Solomon (co-owner and Solotel’s creative director), Matt Moran, Joel Bickford (Aria head chef), and Alex Kirkwood (head sommelier) are the creative minds behind the fresh, laid back experience. The bar will celebrate the pillars of Aria’s 20-year success, at the same time offering locals a new side of Aria. One of which doesn’t require a reservation to enjoy cocktails, and snacks from Bickford.


Re is perhaps the most exciting addition to our diverse restaurant and bar landscape. The boundary-pushing bar will be the world’s first permanent no-waste bar opening up an entirely new category, one we can get behind. Matt Whiley of Scout and Maurice Terzini from Icebergs and CicciaBella are the masterminds behind this new concept swinging its doors open sometime in February. The bar puts sustainability at the forefront, which includes the interior. Set in a heritage list- 19th Century railway engineering workshop the fit-out is comprised of recycled and repurposed building materials. The bar and tabletops are designed from recycled plastic bottles and Tupperware containers. Food that would otherwise go to waste will be given new life in cocktails, with spirit-heavy options. There is to be a food menu from Chefs Alex Prichard (Icebergs) and Nic Wong (Cicciabella). 


There’s a new Greek restaurant coming to town from Greek-Australian Chef, Peter Conistis. Ploos, will find it’s home in Campbell’s Stores, the dining precinct in Circular Quay. Conistis is known for his restaurants, Alpha, Omega, and Cosmos, so Ploos is rumoured to be a fresh venue. Expect South Mediterranian dishes you would find in Crete or Cypriot, an oversized eat-at-bar, and harbour views. Ploos is slated to open in March 2021.


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