Sydney’s Best Pizza Spots
From the classics to the oh so creative, here are the must-try pizza spots to check out in Sydney.
If you ask around, you’ll quickly discover that everyone has their pizza place. Whilst some will argue that pizza isn’t pizza without that distinguishable Neapolitan look, others stand by the more contemporary-style creations. From the classics to the vegan rendition, here’s a list of pizza places you must try if you live in Sydney.
Pizza'Mare Barangaroo, proper Neapolitan pizza with the best harbour views in Sydney upstairs from a'Mare Pizza'Mare Barangaroo is the first pizzeria from Alessandro and Anna Pavoni, the team behind two-hatted a'Mare, sitting above the original dining room at Crown Sydney with sweeping views of Sydney Harbour.
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Our pick is the classic Margherita, topped with tomato, mozzarella and basil or the salamino made with mozzarella, ricotta and spicy salami.
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Meaning 'Beautiful Ugly', meet Bella Brutta - Newtown's brand spanking new suave pizza joint. If you've been to LP's Quality Meats or Porteño, you'll be strongly familiar with the sense of cool that oozes from these dining hotspots. Now, the lord of meats Luke Powell from Chippendale’s LP’s have teamed up with Elvis Abrahanowicz and Joe Valore…
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Perched atop the Imperial Hotel, Pizza Bros is run by Newtown-raised brothers Joey and Marty. Joey trained under a Calabrese pizzaiolo, mastering light, fluffy crusts and bold toppings, while Marty brings his own energy to the kitchen. Expect an infectious vibe, next-level pizzas, and a dog-friendly welcome.
Channelling New York's Little Italy, this pocket-sized Manly pizzeria seats just 36 but delivers big on flavour. Everything from the dough to the sauces is made in house, with a menu that leans creative rather than classic
A Sydney pizza institution since 2006, Rosso's, as regulars call it, has built its name on Napoli-style pizzas with classic topping combinations. Simple, reliable, and a Balmain favourite that keeps people coming back.
Small but serious, La Panchina pairs a handful of tables with a proper wood-fired oven. Standouts include the Carpaccio, with Bresaola, rucola, shaved parmesan, olive oil, lemon juice and sea salt, and the Gamberi, with tomato, fior di latte, prawns, cherry tomatoes and rocket.
Buzzing every night with queues out the door, Vacanza is an authentic Italian favourite across Surry Hills and Bronte. The standout is the "Il Capitano" — San Marzano tomatoes, fior di latte, truffle oil, goat's cheese, roasted mushrooms and pork and fennel sausage
With outposts across Lane Cove, Surry Hills and Hunters Hill, Via Napoli serves up classically Neapolitan pizza — blistered, puffy bases topped with quality, traditional ingredients. It's also home to the famous metre-long pizza.
A Northern Beaches and North Shore favourite, Marilyna's serves honest, local pizza across two eateries. Classics sit alongside contemporary creations like the Green Thai, made with homemade green Thai sauce, spinach, coriander and chicken or prawns — plus a full traditional menu.
This Sicilian eatery, led by co-owner and chief pizzaiolo Johnathan Faro, combines family recipes with Neapolitan classics. The real star is the dough — soft, blistered and perfectly chewy, arguably stealing the show from the toppings themselves.
Open since July 2016, Al Taglio quickly picked up two awards at the World Pizza Championship (Australian Edition). Now led by Silvio Groppelli, it remains a Surry Hills favourite worth adding to your hit list.
A fully plant-based pizzeria, Gigi's proves flavour isn't lost without dairy or meat. Rooted in authentic Naples-style cooking, standouts include the Marinara Tradizionale, with San Marzano tomato, garlic, oregano and olive oil, and the Funghi e Radicchio, with mushrooms, dairy-free blue cheese and roasted walnuts.
Arguably Sydney's most picturesque pizza spot, Hugo's sits right on Manly Wharf and is always buzzing, rain or shine. The mushroom pizza is a highlight, made with garlic-roasted field mushrooms, taleggio, caramelised onions, basil and goat's curd on a mascarpone base.
Johnny Gio is the no-nonsense patriarch of Sydney's slice scene, running his kitchen with big flavours, big portions and plenty of heart. Whether you're after a classic Margherita or something wild, if Johnny's behind it, it's going to be good
Combining award-winning expertise with genuine community focus, Divide 8 uses fresh, locally sourced ingredients prepared daily. Partnerships with neighbourhood producers like Iggy's Bread and Lucas Meats elevate every bite, backed by a team that's already been crowned Brightest and Best Hospitality Business of the Year.
