Looking for the best pizza in Tasmania? From the heart of Hobart to the shores of Launceston, Tasmania is home to plenty of pizzerias serving up cheesy pies. Whether you’re craving a classic Margherita, a gourmet truffle pizza, or a creative local specialty, check out Tasmania’s best pizzas as crowned in the delicious. 100.
If wine tastes better at a winery, the same could be true for pizza. In residence at Devil’s Corner, on Tassie’s East Coast, Tombolo’s pies are Neapolitan style, with thin bases crisped on hot stone, and toppings lean free range and organic. Mix it up with a ‘Salty Sea Dog’: napoli, chorizo, anchovies, olives, capers, red onion, basil and mozzarella. 16017 Tasman Hwy, Apslawn; tombolofreycinet.com.au.
Pizza and beer. The premise is simple at this cavernous Launceston craft brewery, which slings 13-inch pies from a Marana Forni combi pizza oven from noon ’till late seven days. As anyone who lives in Launceston will tell you, this is a rare treat. Choose a red or white base and local toppings from wallaby salami to mushroom and ricotta. 60–64 Elizabeth St, Launceston; ducanebrewing.com.au.
Smolt’s thin-crust pizza dough is rolled to order, but the process for each pie starts some 24 hours earlier with a slow, cold-ferment for depth of flavour. The classic margherita is simple perfection in rich sugo, with fior di latte and buffalo mozzarella, while the capricciosa – prosciutto, mushrooms, artichoke, olives, mozzarella and fior di latte – is a crowd favourite. 109 Hill St, West Hobart; smoltkitchen.com.au.
It’s a pizza-first approach here, unlike sibling venue Ti Ama (which sports the same excellent pies plus antipasti and pasta). The top-seller is the salty, sweet and spicy ‘BBQ bird’ comprising tomato, free-range chook, jalapeños, red onion, mozzarella, barbecue sauce, sour cream and coriander. Ask for the LP cheese blend, a mix of mozzarella, cheddar and provolone. 52 Maroni Rd, Berriedale 19 Clarence St, Bellerive; localpizzatas.com.au.
With 30-plus years of dough-spinning under their belt, the Da Angelo family does a brisk trade in wood-fired pizzas. The menu presents a mix-up of southern Italian heritage and suburban Aussie flavours, ranging from a traditional margherita to tropical (ham and pineapple), the lot (a bit of everything) and a pepperoni with capsicum and mushrooms. 47 Hampden Rd, Battery Point; daangelo.com/ristorante.
