Ettore Bertonati has been behind the success of a number of Adelaide’s better pizzerias since moving from Italy five years ago. This time, for his own restaurant Madre, he has gone next-level, importing seawater from his home town of Naples and using it as the only salt in his sourdough mix. Judging by that char-freckled crust and light, tender base, there really must be something in the water. Try it loaded with a simple margherita or the “Pina”, a topping of fried zucchini, buffalo mozzarella and peppered pecorino.

From the team behind that smoked meat madhouse LP’s Quality Meats comes a pizza joint that exemplifies the less is more when you’re talking pizza toppings. The charred, smokey, malleable pizza dough is lighter than a traditional Neapolitan pizza and serves as the perfect vehicle for bed-in-class ingredients such as large rounds of pepperoni made by LP’s Quality Meats, a rich umami-laden tomato sauce and topped with roasted fennel seeds. All killer, no filler.

When it comes to pizza in the nation’s Capital there’s Italian and Sons first and daylight second. Served in the restaurant proper or the wine bar Bacaro at the rear, it’s a fluffy, charry, slice of joy. The potato, taleggio, pancetta and rosemary will alter your perceptions of spuds on a pizza while the Puttanesca is hands down the best iteration we’e seen down under that lets olives, capers, anchovy, oregano and reggiano sing. Bellissimo!

Two words: ranch sauce. As if we weren’t already hooked on the massive American-style pies at this new-wave old school Carlton pizza joint – the cool-for-school pepperoni with its tiny sausage discs that are all the rage in NY right now; the Sichuan-tingly Chinese Bolognese and posh-not-posh ham and pineapple – but add in a jug of ranch sauce on the side for dipping your crusts in? That’s all sorts of wipe-your-chin-dry joy right there.

Ti Ama is the CBD iteration of long-time Hobart favourite Local Pizza (in the suburb of Berriedale). With more room to move at the city location, the menu has the works, including antipasti (the focaccia is to die for), classic Italian pasta dishes, contorni, dolce and of course the ridiculously good sourdough-base woodfired pizzas that owners Isabella and Joel are famous for. A feel-good party vibe permeates the venue with an eclectic playlist featuring everything from ’70s disco, Stevie Wonder and MJ. The pizza oven is even spangled with silver squares that you might otherwise find on a disco ball, and neon signs line the walls. Staff are attentive and efficient, and drink options range from the extensive cocktail list to an array of predominantly Australian beer and wine. It’s impossible to go wrong when ordering a pizza here so don’t leave without trying at least one. All pizzas are also available as gluten- and dairy-free.

Take a seat at the bar of this swish Italian eatery and let chef Tony Percuoco’s team turn you out a traditional Neapolitan pizza. With Tartufo an internationally registered member of the Associazione Verace Pizza Napoletana or AVPN, the restaurant serves up beautifully bubbly, crispy crusts topped with only the freshest of ingredients.

Ivan Zecca’s journey as a pizzaiolo started at the age of fourteen in his native Italy. Owner of Pizzica, his rustic Margaret River restaurant has won the hearts of locals, who’d prefer not to share it with visitors to the famed wine region. Booking is essential, unless you’re ordering takeout. Wood fired classics from simple Margherita to salty Cesarina with capers and anchovy is the go to. The not so secret ingredient: a passionate crew of Italians.