The 10 best pizza spots in Canberra

Hailing from Tuscany, owner Silvio Miceli has been firing up puffy Neapolitan-style pizzas in Macquarie since 2014 and Verity Lane since 2020. Miceli promises “pizza so good your nonna would be proud,” offering everything from classic napoletana and capricciosa to spicy diavola and rich quattro formaggi. Fun fact: One of Artigiana’s pizza chefs, Hemm, was honoured in the Top 100 Pizza Chefs in The 2023 Best Chef Awards. 

Order the: ‘Top 100 – Chef Hemm’ – mozzarella, provolone, gorgonzola, parmesan, Italian pork sausage, ’nduja salami

Sometimes, no number of toppings will outdo a simple marinara pizza, where the sweetness of San Marzano tomatoes shines against the blistered bubbles of wood-fired dough. That’s exactly what earned this Griffith pizzeria, restaurant and bar certification from the strict Associazione Verace Pizza Napoletana. Trecento uses a 300-year-old Italian recipe for its dough, serving up a lengthy line-up of rossa (tomato base) and bianca (fior di latte base) pizzas. Choosing what to order might just be the hardest decision you’ll make all day.

Order the: ‘Marinara’ – San Marzano, oregano, garlic, basil

When the sun goes down and the oven heats up, Mama Dough is where you want to be. The cosy space sits only six people inside but does a roaring takeaway trade and serves their pizzas directly to diners at the local pub, Edgar’s Inn, just next door. Mama Dough gets its name from the ‘mama dough’ used to create their original pizza base, which gets fired up in an imported Forno Bravo pizza oven. Picking a favourite pizza here is like picking a favourite child, so we’ll have to settle on the prosciutto and roquette for carnivores, or the mushroom, caramelised onion and sticky balsamic version for herbivores.

Order the: ‘Prosciutto and roquette’ – san marzano, fior di latte, grana padano

Smack bang in the centre of town is Canberra’s only pizzeria accredited by the Associazione Pizzerie Napoletane in Naples, Italy. Aptly named ‘stand alone’, SoLita has been slinging traditional wood-fired pizzas from its Forno Bravo oven, which roars at a sizzling 400 degrees. The dough is rested for at least 48 hours, hand-stretched to order and fired in the oven for just two to three minutes. Pizzas here are fully customisable, offering toppings like caramelised onion, diced apples, house-roasted pork belly, candied walnuts, black truffle oil and vegan cheese.

Order the: ‘Calabrese’ – san marzano tomatoes, mozzarella, hot salami, Kalamata olives, chilli, red onion

On a chilly Canberra evening, nothing warms the soul like a piping hot wood-fired pizza from the Department of Pizza. This Campbell joint has been serving up Neapolitan-style slices, fine wine and good vibes since 2020. Seasonal pizzas make their debut on the menu every quarter, ensuring your pizza and wine pairings are *chef’s kiss*, always. Expect a thin base with a puffy, chewy crust and toppings that’ll have you dreaming of your next visit.

Order the: ‘Pesto and cherry tomato’ – basil pesto base, cherry tomato and stracciatella

If the name didn’t give it away, this Deakin pizzeria is a local favourite for eating, celebrating and hanging out with friends and neighbours. In summer, you can enjoy Spritzes and specialty pizzas in the lively alfresco area. When winter rolls around, cosy up with takeaway king prawn or wild mushroom pizzas in the comfort of your home. Gluten-free folks can opt for quinoa-based pizzas, while vegans can test out the plant-based mozzarella.

Order the: ‘Speciale’ – Calabrian ’nduja, wood-fired peperonata, medley of cherry tomatoes, burrata, fresh basil

Are we on the shores of Lake Como or Lake Burley Griffin? This swish lakeside restaurant whisks you straight to the heart of Italy, with its comforting carbs and deli fridge brimming with local and imported DOP cheeses and meats. These specialty ingredients top Molto’s wood-fired pizzas, where the dough is proofed for 48 hours and baked to crispy perfection. The crusts are delightfully bubbly and charred, and you can even order extra plates of buffalo mozzarella, burrata or raclette for dipping.

Order the: ‘Patate’ – di latte, Ingelara Farm bio-organic potatoes, taleggio cheese, rosemary

Whether you’re visiting Canberra, staycationing or simply craving a night out with some top-notch Italian fare, Agositinis won’t let you down. This buzzing restaurant, located in Kingston’s East Hotel, is inspired by a bar the family used to run generations ago in Northern Italy. It's worth visiting just to try their Agostinis’ wood-fired pizzas, which you can DIY to your heart’s desire with salami, prawns, anchovies, bufala mozzarella and fresh chilli. Vegan cheese and gluten-free bases are also available for your mates with dietary needs.

Order the: ‘Verde’ – basil and pistachio pesto, spicy salame, cherry tomatoes, fior di latte

Pizza making is a serious art form at this unassuming, family-run restaurant in Kingston. Having opened way back in 1999, Arte is perhaps one of Canberra’s oldest pizzerias and still churns out classic pizzas from Thursday to Sunday nights. Just like in the good old days, you can choose between small, medium or family-sized pizzas, with toppings like ham and pineapple, prawn and garlic, or pepperoni. Arte also offers eight enticing vegetarian pizzas, plus a traditional calzone stuffed with mozzarella, ham, egg and basil. Homemade tiramisu for dessert is an absolute must.

Order the: ‘Tropical’ – tomato, mozzarella, ham, pineapple

Past the happy revellers parading down Lonsdale Street with takeaway boxes and through the restored stained-glass windows, lies some of Canberra’s finest pizza. For over a decade, Pizza Gusto’s oven has been cranking out pizzas and calzones cooked at a sizzling 400 degrees. Toppings range from classic Margheritas and capricciosas to less traditional (but gusto-packed) butter chicken and other specials, like beef brisket and jalapeño.

Order the: ‘Gusto’ – tomato base, bocconcini, fresh shaved prosciutto, rocket, olive oil