When the moon hits your eye like a big pizza pie...
Whether you like yours thin and crisp or deep-dish, hot from the oven or cold and leftover from the night before (hey, we don't judge), there’s no denying the universal appeal of pizza. Outside of Italy, we reckon Melbourne pumps out some of the best pies in the world, and we've eaten our way around the city to find the very best. In no particular order, here are our favourite pizza restaurants in Melbourne.
Expect a queue and charismatic Italian staff at DOC, which boasts outposts around Victoria plus one in Sydney. Thin crust pizzas are pumped out promptly and feature traditional toppings with a twist: see the verdant Salsiccia, combining broccoli cream, mozzarella and housemade pork sausage, or the Pomodoro with yellow tomatoes, anchovies, Ligurian olives and capers.
Our pick: The Pizza Tonno (San Marzano tomato, mozzarella, Italian tuna fillets, red onions and Pantelleria capers).
Chef Gagan Bhatnagar's 22-plus year culinary career spans working in some of the world's top hotels and heading the restaurant set amidst the lush grounds of the historic Eynesbury Homestead, Ms Peacock. He even took home the prize for Australia's best pizza in 2022, coming 13th place in the world in a three-day competition. So it makes excellent sense he decided to open his very own pizzeria and wine bar, Tutto Bene, in 2024. A welcome addition to the McKinnon neighbourhood, it's been an instant hit with locals and woodfired pizza lovers willing to drive Southside for their fix.
Our pick: Pizza de Friuli (San Marzano tomato sugo, buffalo mozzarella, San Daniele prosciutto, vine-ripened tomato, parmigiano, stracciatella, rucola) – winner of Pizza Pala category at Campionato Mondiale della Pizza in Italy, 2022
From the bright orange and pink branding to a pizza that comes with a mint and pistachio sauce and stracchino cheese, Magma is loud and proud in its originality. But don't mistake gusto for gimmicky – the Neapolitan-style pizzas here are genuinely some of the best in town we've tasted, thanks to an irresistibly chewy 48-hour fermented dough and a concise yet compelling menu of topping combos that just work. We were sad to see Supermaxi go (the former inhabitant of this space), but Magma sure has us feeling volcanic levels of hot for its offerings.
Our pick: BBQ Chook (tomato, parm, smoked scarmoza, chicken thigh, grilled pineapple and mole bbq sauce).
Named after the international dialling code for Italy (since you asked), +39 is loud, crowded and often heaving with tourists. But don’t let that deter you – you won’t be doing much talking when these doughy delights hit the table. They’re loaded up with toppings like Wagyu +9 bresaola on a white base, and if that’s not enough for you, you can also tack on sides of stracciatella, sugo or pesto for crust-dipping.
Our pick: The +39 (sausage, mascarpone, prosciutto and fior di latte).
From the team behind Bar Liberty, Capitano describes itself 'Italian-ish' but really, it's undeniably Melbourne. The sourdough pizza base, made with flour from South Australia, is fermented for 48 hours, rested for six and baked in an electric oven, giving it a light, blistered, crunchy, pliable and complex crust. In addition to your standard pies you’ll also find Roman-style pizza al taglio, which are baked in large rectangular trays and are arguably the eatery’s biggest draw.
Our pick: The 'Roni Square (tomato, pepperoni, pickled chilli).
As a past winner of the World Pizza Championships with locations scattered around Melbourne, you’d expect 400 Gradi to know what they’re doing. And they do. With the pizza oven cranked up to 400 degrees, the bases are chewy and puffed up around the edges. It’s a beautiful canvas for the Frutti de mare, where scallops, prawns and mussels unite harmoniously on a tomato base.
Our pick: The Margherita Verace, awarded World’s Best Pizza (San Marzano tomato, fior di latte, basil, extra virgin olive oil).
At SPQR, the owners’ love for food and music converge to make for an all-encompassing sensory dining experience. At their CBD flagship, the tunes are pumping and the pizzas come quick, served on a delightfully blistered Neapolitan-style base.
Our pick: The Amatrice (guanciale, chilli, confit garlic and pecorino).
Freddy's is your go-to when you're craving a slice of 'za Southside. Using premium ingredients and a modern approach to pizza flavour combos, the kitchen here will impress with more than twelve different options to choose from. How about the 'Danny Zuko' with San Marzano tomato, sopressa salami, fior di latte, red peppers, gooey gorgonzola and basil? Or 'The Brothers Martelli' with tiger prawns, nonno's pancetta, rucola and chilli for a bit of spice and seafood? With a perpetually heaving vibe, sexy lighting and big flavours all 'round, Freddy's has you covered for a proper pizza night out on the town.
Our pick: Carletta Pancetta (San Marzano tomato, fior di latte, nonno’s pancetta, parmigiano and chilli).
After gaining a cult following for its (notably pizza-free) Italian fare, the Di Stasio team opened up their very first pizzeria in Carlton – and they’re not doing things by halves. The art-inspired venue is far more luxe than your standard slice shop with most pizzas edging dangerously towards the $40 mark – including an electrifying lobster-topped number. But whether you think it's worth the pennies or not, one thing's for sure: that sunny courtyard is the prettiest long lunch spot in Carlton.
Our pick: Mastunicola All’aragosta Pizza (fior di latte, lobster, lard and herbs).
The neon sign hanging at Boss Pizzeria reads ‘Eat Like A Boss!’. Challenge accepted. Camberwell has a new Italian player in town and they’re dishing out woodfired pizzas for sit-down meals and takeaway dinners. The old favourites such as cheesy margherita and capricciosa are here, but they’re trying something different with options including the zucca pizza – which has roasted pumpkin, smoked buffalo mozzarella, san marzano tomatoes, pine nuts, spinach, rocket and basil.
This beloved Hallam pizza joint is a second-generation family business established in 1973 by Bruno Massa. Training the very best pizza makers around Melbourne in the '50s, Bruno became one of the first men to deliver pizza in Australia, earning the nickname 'the Godfather' around the neighbourhood. Though he may no longer be physically with us, his spirit lives on through the classic recipes and pizza-making techniques he passed down to his family.
Our pick: Napoletana Tradizionale (olives, anchovies, garlic olive oil and Calabrian oregano).
The aptly named Pizza Meine Liebe has taken the hearts and bellies of Northcote locals, not just for its Tuesday BYO offering but also the namesake dish. They top the thin and crisp bases with choice ingredients like air-cured meats, seasonal vegetables and delicious cheese combos for the ultimate stretch. Local's tip: you can order a pizza from Joe's Shoe Store next door if you're after a cocktail.
Our pick: The Greenpeace (mozzarella, taleggio, silverbeet, broccoli, parmesan and lemon).
According to A25, "pizza is sexy", and we're certainly not going to argue. Owner Remo Nicolini has pizza running through his veins – his brother Tony Nicolini owns the DOC restaurants. Remo shakes things up a bit with an impressive selection of vegan options, including a spin on their signature Man’s Man, made with three types of mock meat.
Our pick: The Polpette (Wagyu beef meatballs, roasted peppers, truffle mayo, tomato sugo, fior di latte and fresh chilli) with fries on top.
With numerous awards under its belt including number one pizzeria in the Asia Pacific for 2022, this spot takes pizza seriously and it shows. It’s named for the amount of time the natural dough takes to rise which results in a tender, flavourful crust paired with just the right ratio of toppings. There’s no bad option and as you might expect, they take every element of pizza preparation very seriously here.
Our pick: The Di Parma, named the number one pizza in the Australia Pizza World Championships 2019 (tomato sauce, mozzarella, fior di latte, prosciutto di Parma, Italian buffalo mozzarella, rocket and Grana Padano).
The crew behind popular South Yarra joint Fratellino sticks to what they do best at sister eatery Bontempo in Fitzroy. Bontempo specialises in Neapolitan-style woodfired pizzas with light, thin bases that still manage to ferry the toppings to your mouth without redesigning the front of your shirt. The warehouse-style eatery has a serviceable pasta list but the piping hot slices are what you’re really here for.
Our pick: Salsicce and Fungi (mozzarella, mushroom, pork and fennel sausage, garlic and parsley).
This perennially bustling and family favourite pizza restaurant has locations in Yarraville, Williamstown and Essendon – the d'Asporto crew even runs a bar and this popular beachside kiosk. Known for heroing authentic flavours and ingredients from their southern Italian heritage, the owners are committed to providing high quality pizzas to the western 'burbs. D'Asporto literally translated to 'take away', but if you want to dine in with a large group, the Yarraville restaurant has plenty of seating.
Our pick: The Gamberetti (San Marzano tomato, buffalo mozzarella, king prawns, garlic and chilli).
Holy smokes, how good is this pizza?! Some fans of Fired Up even reckon it's the best they've ever had. And yes, we can confirm: if you follow your nose to this friendly-looking rustic marquee in Clayton South, you'll be rewarded with some of the finest wood-fired 'za in the biz. The Italian-born owner Giuseppe has worked in hospo for more than 25 years and offers an authentic Neapolitan-style pizza with familiar topping combos like margherita, diavola, funghi and capricciosa.
Our pick: Porciutto (certified organic olive oil, Italian porcini and black truffle paste base, oven-baked Italian porcini mushrooms, thyme, bocconcini cheese and San Daniele Gran Riserva prosciutto aged 24 months).
Sal's was probably the first pizzeria in Melbourne that could lay claim to serving an authentic New York slice. Despite its Kiwi heritage, it's actually a branch of the New York pizzeria established back in the 1970s in Little Neck, Queens. The team have since brought resident pie maker Brian Leo to Melbourne to ensure its prime product stays true to form.
Our pick: The Nonna (marinara sauce, mozzarella, parmesan, fresh basil, baked twice with fresh garlic and EVOO).
In America, the way you like your pizza says more about you than pretty much anything else. Thin crust or deep dish? Eaten flat, folded in half, with a knife and fork or dipped in sauce? Thankfully, we're not in America and at this new spot on Brunswick Street, you can eat your 'za however you like, sans judgment. Deep End specialises in three of the most distinct types of American-style pizzas: New York-style thin crust, Detroit-style square crust and Chicago-style deep dish.
Our pick: Caps + Chokes (confit garlic, mozzarella, artichoke heart, roast capsicum, gorgonzola dolce and parsley).
The equally irreverent sibling to Leonard’s House of Love in South Yarra, Leonardo’s is more spaghetti western than Neapolitan puritan. The pizzas follow suit, the New York-style pies going fatter on the base with plenty of spongy chew and char. Forget the keto diet until tomorrow – this is a supremely bready kind of place. The kind where a side of ranch sauce arrives with pizza (you know… for crust dipping) and appetisers like crostini dominate the starters list.
Our pick: The pork and fennel sausage (Gary's pork and fennel sausage, garlic oil, cheese blend, sage and parmesan).
So good they named it thrice, this hole-in-the-wall down Meyers Place is a blessing for locals, tourists and city revellers alike. You can’t miss its sign, a neon yellow arrow blaring ‘pizza pizza pizza’ from the window. The pizzas – available both by the slice and whole – range from the classic Margherita to the jazzier magic mushroom (think a double injection of mushrooms and truffle oil) and triple cheese (a trifecta of mozzarella, parmesan and bocconcini). There's a moreishly umami taste and satisfying chew to the bases here, kind of like if a freezer supermarket pizza met a salty, yeasty late-night New York pizza. It's hard to explain – just try it!
Our pick: Even if you're not vegan, the cauliflower pizza is hecking amazing.
From the team behind Preston’s Takeaway Pizza, another top slice contender, Dom’s is a hidden gem tucked away on the top end of Swanston Street. It doubles as a rooftop bar but the pies, which boast interesting combos like ghost pepper salami and pineapple salsa, are just as big a draw. And the sizable yet affordable natural wine list doesn’t hurt, either.
Our pick: Mortadella and honey (fermented honey, deli sliced mortadella, thyme on a red base).
You don’t have to book an international flight for an authentic taste of New York. If you close your eyes, this bayside joint will transport you straight to the streets of Brooklyn with hearty pies topped with regionally specific ingredients. If you can’t stomach a full pie (or want to try a bit of everything), most are available by the slice.
Our pick: The Bobby Paesan (provolone, Parmigiano-Reggiano, spicy nduja and Mike's Hot Honey).
Slice Shop Pizza’s storefront, with a rudimentary red, white and blue signage recalling its home team, the Footscray Bulldogs, is nothing to look at, but the bold font spelling out ‘Slice Shop’ and ‘Pizza’ make it clear what people flock here for: 18-inch pizzas by the slice. Burn City Smokers co-owners Steve Kimonides and Raphael Guthrie have swapped wood-smoked meat for enormous hand-tossed pizzas in their latest venture, inspired by the famous New York slices, which are eaten on the go while folded in half.
Our pick: Half and half New York Cheese (mozzarella, provolone, goat's cheese, gorgonzola and black pepper) and Pepperoni (San Marzano tomato, mozzarella and pepperoni).
Compass might not be an award-winning pizza joint, but its old-school charm makes it the sort of place you'd rely on for a quick takeaway or mid-week dinner down the road. It’s also the perfect fuel for its popular Thursday trivia night, and options like gluten-free bases and vegan cheese at no extra charge make it suitable for the whole crew.
Our pick: The potato pizza (potato, caramelised onion, rosemary, leek, mozzarella and taleggio).
Moor’s Head began as a small operation running out of its sibling venue, Rumi. Now, it’s a fully fledged restaurant serving some of the best pizzas in the north. Here, they’re mostly inspired by manoushé, a Lebanese flatbread topped with complementary fixings like hummus, spiced smoked beef, olives and sumac. The boat-shaped pides are also well worth a try.
Our pick: Keanu Reeves (roasted cauliflower, red onion, haloumi, shanklish, raisins and lemon).
A1 Bakery is a northside institution, famous for its authentic (and wonderfully affordable) wraps, Lebanese pizzas, pies and falafel platters. Opening its doors in 1992 as a humble family business, the hybrid Lebanese bakery, eatery and Middle Eastern grocer has since become a beloved local gem. Strolling down Sydney Road, you'll spot it long before you walk in – snakes of hungry families and couples out front tend to distinguish A1 from other eateries on the strip.
Our pick: Falafel pizza (falafel, lettuce, tomato, pickled turnips, pickled cucumbers, mint, parsley and tahini).
Here’s the thing about vegan cheese: it’s often terrible. With the exception of a select few brands, cruelty-free dairy treats are often either tasteless lumps of playdoh or rubbery strips with a chemical tang. How glorious, then, to pick up a slice of fresh-out-the-woodfired-oven margherita and bite into a dollar-sized dollop of creamy white fior di latte sitting atop a tangy, slightly-sweet San Marzano tomato base. The crust: thin, lightly charred, with just the right amount of chew. The pizza: entirely vegan.
Our pick: The Patatas Bravas (smoky tomato base, potato, chorizo, dairy-free parmesan and chipotle aioli).
For those who cannot stomach gluten, relief comes in the form of Farro Pizzeria, which boasts several locations around Melbourne so all you need to do is find the one closest to you. They have a low-gluten organic spelt base here as well as a completely gluten-free dough. If you’d like to tack on some extras, the pastas on offer and even the calamari are also gluten-friendly.
Our pick: The Ortolana (mozzarella, eggplant, artichokes, roasted red pepper, parmesan and parsley).
Sustainability is the word at Green Acre, which slings a mostly meatless range of pizzas plus an Australian-centric beer and wine list. It’s from the team behind Small Print Pizza in Prahran but things are far more specialised here with a number of vegan options including a drool-worthy mock salami.
Our pick: The pumpkin (caramelised onion, pumpkin, sage, vegan feta, crushed pistachios and dairy-free mozzarella).
11 Inch Pizza's cosy Little Collins Street restaurant is the perfect CBD spot for soul-satisfying Italian-style pizza with welcoming service and extensive options for fussy palates. Try a capricciosa with smoked ham, mushrooms, fior di latte and black olives, or a juicy salsiccia with cherry tomatos, pork sausage, balsamic shallots and provoline. You'll also find plenty of veg and gluten-free options on the menu, plus housemade calzone and desserts.
Melbourne's ice cream and gelato scene has evolved significantly over the last few years. The past was uncomplicated: decisions such as cone or cup, vanilla or chocolate, and Flake or no Flake were as flamboyant as things got.
Now we have choices like ice cream brioche or tacos, fairy floss clouds or candied bacon, and charcoal, sea salt or ube. No matter how you roll, here are the super-duper scoopers serving Melbourne’s best ice cream, gelato and soft serve. Don't want to venture out to get your ice cream? We've also added info on how to get it delivered to your door.
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