‘Even bad pizza is good pizza.’ Be that as it may, there’s a lot to be said about the perfect crust, the sauce-to-mozzarella ratio, the correct burnish, and the right amount of chew in a slowly nurtured base. The Italian staple is adored all across Australia, and NSW is no exception. We have woodfires stoking in every corner of the state all aiming for the same goal: to be the best pizza in NSW.
Moreish woodfired pizza isn’t just reserved for the capitals as proven by Ciao, Mate! This eclectically dressed Bangalow favourite, helmed by chef Matt Stone, is part of the thriving Mosey On Inn Group (Eltham Hotel, You Beauty). The twist- on-the-traditional pizza menu may change regularly, but the toppings are consistently good. Picture pairings such as potato, parmesan and anchovy. 33 Byron St, Bangalow; ciaomate.com.au.
When it comes to pizza, it’s hard to go wrong, but it’s even harder to get it just right. Signor Vertelli does just that. Light, crispy bases made from slow-fermented dough come piping hot out of the woodfired oven, adorned with perfectly balanced toppings. Our pick is No.9: potato, fior di latte, smoked scamorza, rosemary and sea salt. 5/110 Marsh St, Armidale; ignorvertelli.com.
It’s not just the locals who love this Italiano pizza joint in Thirroul, everyone wants a slice. Fine dining chefs Matt Taylor and Sam Jones are behind the beautifully blistered bases, made from 72-hour fermented dough, topped with zucchini blossoms and creamy fior di latte. A trio of crust dips is the perfect way to finish off odds and ends. 1/382–384 Lawrence Hargrave Dr, Thirroul; francopizza.com.au.
Italian pizza purists, look away. This Calypso-kitsch pizzeria on the Central Coast is not afraid to break the rules. Slow fermented bases are cooked in an electric oven with toppings you’ve only ever dreamed about. The Cheeseburger – mince, cheese, mustard, onion and pickles – is a franken favourite, or tackle Tony Pepperoni, which is drizzled with chilli-infused honey. 61 Trafalgar Ave, Woy Woy; tropicanasocialclub.com.
When it comes to great pizza in Sydney, one venue reigns supreme. Here, the charred, thin bases are chewy and almost sour thanks to the long fermentation of dough, made from Australian wholegrain and Italian flours. Snap up the clam pizza , topped with fermented chilli, lemon juice, and toasted garlic oil and then carb load with the pepperoni, fior di latte and fennel seeds. 135 King St, Newtown; bellabrutta.com.au.
