The best pizza in Melbourne right now

One of Australia’s best pizza joints and the first pizza place nationally to be gluten-free accredited by Coeliac Australia, this award-winning pizza haven knows a thing or two about celebrations. It was recently ranked among the top 10 in Asia Pacific, and the honour continues an impressive run on the international stage – remarkable for a low-key neighbourhood pizzeria that still feels resolutely local. 

Our pick: From Nonna's Garden (Roman-style thin and crunchy base, pomodoro stracotto, eggplant, zucchini, onion, basil and parmigiano reggiano).

Take a stroll by beloved Lygon Street wine bar Bahama Gold and you might just pick up on the tantalising aromas of pizza. That's courtesy of the sizzling slice magic from acclaimed pizzaiolo Kitisak Iacuzi's pop-up Da Paolo, which has swooped in for an in-house residency that will run indefinitely. Hailing from Italy's Liguria before moving to Melbourne more than 12 years ago to join Neighbourhood Wine, Iacuzi went on to earn his dough-making stripes at organic bakery All Are Welcome, then Gray and Gray and Pizzeria Magma. His newest venture Da Paolo is named after the pizzeria his father ran in Liguria through the '80s. 

Our pick: Gamberi (local prawns, garlic, parsley and fermented chilli sauce).

From the bright orange and pink branding to a zippy lil' 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-inspired 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).

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. 

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).

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).

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. 

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).

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).

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). 

This swanky cocktail and pinsa bar brought the 'pinsa romana' style of pizza to Melbourne, a unique recipe combining soy flour, rice flour, soft wheat flour and dry yeast to create a thin and tasty pizza that's crunchy on the outside and soft in the middle. "With 80% hydration, higher than any other pizza in the world, say goodbye to bloating and hello to digestibility," the website reads, as well as listing its accreditation by the official “Di Marco Pinsa Flour” organisation of Rome. Hand-stretched and never spun, these interesting pizzas are worth trying if you're out in St Kilda (or in Richmond, where Flour Child has a second location).

Our pick: Party pinsa pizza (choose up to three flavours).