From puffy, Napoli-inspired pizzas with charred leopard spots, to thin and crisp Roman-style numbers and NY-style slabs so big you can fold them in three, Sydney is home to many rocking pizzas (check out our faves here). But which place slings the hottest slices in the world?
Time Out's ranking of the 19 best pizzas in the world has just dropped, and one Sydney joint cracked the top five – the only Aussie spot to make the list. Now that’s amore.
Newtown’s cracking Bella Brutta is officially home to the world's fifth-best pizza: the clam. And while the ocean may not be in sight at this King Street icon, you can still get a taste of the sea with this creation. A certified hit since day one, the pizza is topped with a white, chowder-like sauce, tender sea-sweet clams, a kick of chilli, a liberal handful of fresh parsley, and a squeeze of lemon to brighten it all up. The base is bang on – charred, blistered and with just the right amount of chew. It’s so good that no one will think you’re being shellfish if you don’t want to share.
Naturally, Italy took home gold, with Pizzeria da Attilio in Naples winning first place for its Pizza Margherita, featuring San Marzano tomatoes, fior di latte from Vico Equense and 24-month aged parmesan, topped with fresh basil.
Time Out’s local food writer Gabriela R. Proietti said: "Located in Pignasecca, one of Naples’ liveliest and oldest districts, Pizzeria da Attilio is where you’ll find traditional, authentic and quality pizza. This third-generation establishment has been serving classic Neapolitan-style pizza since war times and has remained unchanged for the better since 1938."
Proietti added: "With intimate, close-quarters interiors, Pizzeria da Attilio never fails with its classic Pizza Margherita, the queen of all pizzas. Ingredients are carefully sourced from bordering coastal towns, prioritising quality over fast food."
New York’s Scarr’s Pizza took second place with its legendary cheese slice, according to Time Out NYC’s Food & Drink Editor, Morgan Carter.
Carter said: "The real test of greatness, especially in New York, is how good your slice of cheese is. Can you do something simple and do it well? Scarr’s Pizza is one such pizzeria that does justice to the original. Every day, owner Scarr Pimentel mills grain for his base dough in the basement of his Lower East Side pizzeria. The result? An airy, slightly tangy crust sturdy enough for toppings but pliable enough to be folded for a slice on the go."
Third place went to Tokyo’s Pizza Marumo with its Japanese umami pizza, followed by Rome’s 180g Pizzeria Romana and its pizza capricciosa.
Hungry? Me too. You can see the full list of the world’s 19 best pizzas here. As for me, I’m off to make a booking at Bella Brutta.
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