Top 5 Pizza in Sydney

Top 5 Pizza in Sydney - pompei - potato and rosemaryThis may be the most contentious Top 5 I’ll ever write … so please consider it a mere introduction to the many places serving excellent authentic pizza in Sydney today! For me it starts with a thin, slightly charred crust. I generally prefer pizza bianca (without tomato), but rosso (with a smear of Italian San Marzano tomato) can be good too. Cheese is either cow’s milk fior di latte or the juicier mozzarella di bufala and toppings are minimal, top quality and full of flavour. Do I even need to say that this is a ham-and-pineapple-free zone? And while we’re being authentic – the plural of pizza is pizze and the pizzamaker is a pizzaiolo (or pizzaiola if female).


Cavallino, Terrey Hills

I’ve spent many evenings watching Cavallino’s pizzaioli spin dough in the air. My favourite pizza here is my own creation: mozzarella di bufala, smoked scamorza, potato, pancetta and chilli oil (ask for Pizza Roberta)


La Disfida, Haberfield

The wood-fired oven dominates one of Sydney’s first authentic pizzerias, now owned by industry veteran Peter Zuzza (whose family ran Glebe’s The Mixing Pot for many years). Pizza bases are thin and crisp and it’s hard to go past the simple Margherita of tomato, mozzarella and basil.


Aperitivo, Leichhardt

One of only seven accredited members of the Associazione Verace Pizza Napoletana in Sydney, Aperitivo’s pizzaiolo, Francesco Spataro, is justifiably proud of the thick, slightly-chewy crust his traditional Methods produce. I also love his mini pizzette fritte topped with the Italian tricolore of tomato, mozzarella and basil.


Pompei’s, Bondi

While most of my favourite pizze are wood-fired, George Pompei prefers the more delicate, even result of a stone-based electric oven. His focus is on the artisanal, authentic and organic, and his potato, rosemary and fior di latte pizza bianca is one of my benchmark pizze.


AcquaFresca by Pilu, Freshwater – CLOSED

Giovanni Pilu uses an organic flour blend from Sardinia for the pizza dough, which he proves for 48-hours to give a chewy, tasty crust that never leaves me feeling heavy (no matter how much of it I eat!). Pizza bianca with potato, bottarga and artichokes is my go-to!

Share page on:

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT, Australia)
Deb (Belconnen, ACT, Australia)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)