Queensland may be the pineapple state but you’re not likely to find the taboo fruit on the menu at these authentic pizza parlours. Here we’re all about crisp bases, wood-fired burnish, and rich tomato sauce. Throw a little cheese and a lot of love in and you’ll find the state’s absolute best pizzas. Here are the winners of the delicious. 100, as crowned by the voting public.
These neo-Neapolitan-style pizzas have been tweaked by chef and co-owner Anthony Pattinson to be thinner and crispier to ensure they are ideal for takeaway and don’t go soggy in the box. There are classic 13” and 16” round pies, but the must-order is the Sicilian square Detroit-style in varieties such as pear and prosciutto, and kale and sausage. 2/102 Griffith St, Coolangatta; francjrs.com.au.
The dough at this suburban favourite has become quite the science, made by blending three flours and allowing for a 72-hour ferment. The bases are then hand-stretched before being topped with everything from Australian truffle and porcini mushroom ragu, to pork and fennel sausage. The barrel-vault, woodfired oven delivers an ethereally light pizzette with a crisp base. 131 Leicester St, Coorparoo; ramonatrattoria.com.
Ask a chef for the best Sunshine Coast pizza and this waterfront gem is usually the answer. Owners Danny Giannarelli and Daniela Pellizzato create classic renditions of the versions they grew up eating in Italy, importing the flour, yeast, cheeses and cured meats from their homeland to ensure the puffy, generously topped woodfired pizzas are truly authentic. 1/203 Gympie Tce, Noosaville; 250grammi.com.au.
The pizzas at this Brisbane stalwart are the stuff of legend. Made using a Tipo 1 and Tipo 00 flour combination, the dough ferments from 36 to 48 hours before it is dressed with toppings and mozzarella from Scenic Rim’s Tamborine Cheese, then woodfired. The result? A base soft through the centre, gently charred on the bottom and crisp on top. 10 Vernon Tce, Teneriffe; beccofino.com.au.
Originally a sister eatery to Beccofino, this always-packed Italian now has its own killer pizza recipe that draws crowds. Made using only Italian Tipo 00 flour, the dough ferments for a minimum of 48 hours for a lighter, more bubbly base. It’s then scattered with Tamborine Cheese mozzarella, and toppings such as Prosciutto di Parma or local eggs. 77 Grey St, South Brisbane; juliuspizzeria.com.au.
