THERE is no shortage of places making this ever-popular Italian favourite on the lower north shore. Get some inspiration for your next pizza night with these five standout restaurants.
KIRRIBILLI WOODFIRE KITCHEN
27 Broughton St, Kirribilli
Enjoy the taste of Naples right in the heart of Kirribilli.
This restaurant has a loyal following and customers keep coming back for the pizzas baked in a woodfired oven.
Everything is freshly made and choices include salami, parmigiana, marinara and truffle potato. There’s also a Nutella calzone to enjoy for dessert.
FOURTH VILLAGE PROVIDORE
5A Vista St, Mosman
This family-owned business says it has the best pizza in the area and who could argue with them?
Their two Italian-born pizza chefs take great pride in their work and create more-ish Napoli style creations.
The focus is on letting the ingredients shine and the pizzas have no more than three toppings. Popular pizzas on the menu include patate e salsiccia and la bufala. There’s also specials that vary with the seasons.
SVEN’S VIKING PIZZA
162 Military Rd, Neutral Bay
The Italians gave the world pizza and the Swedes have made it their own.
This busy little spot on Military Rd has been cooking pizzas in a woodfired oven for almost a decade.
The pizzas start with a very thin and crispy base and are given a nordic flavour with Swedish kebab sauce.
The pizzas are named after gods including Thor, Lofn and Balder. Sven’s also serve a gluten free base.
120 Military Rd, Neutral Bay
This busy joint has been delivering pizzas to the lower north shore for more than a decade.
The peri-peri chicken is the most popular dish on the menu but there are lots of other tasty options.
Crust also recently started creating vegan pizzas and they’ve become so popular the branch sold out one night.
There’s also lots of salads and pasta to choose from.
FRANK PINELLO SHARES HIS TIPS FOR MAKING PIZZA
ITALIAN STREET KITCHEN
19-21 Grosvenor St, Neutral Bay
There’s warm atmosphere inside the doors of this stylish venue. The focus on traditional Italian methods shines through in the pizzas. Homemade pizza dough is allowed to rise for two days before being cooked in a woodfired oven. The recipes are inspired by Roman pizzas and range from a light primavera with prosciutto and rocket to the filling capricciosa with ham, parmesan and artichoke.