The 18 best pizza places in Perth right now

It was love at first slice for locals at this neighbourhood pizzeria with locations in Scarborough and Subiaco. Hot, fresh and fired up in an oven straight from Italy, these pizzas are true Neapolitan doughy goodness. The pizzaiolos ferment their dough for three days and bring the party to town with lots of toppings – burrata cheese, prosciutto crudo, pineapple, you name it. The Margherita is a local favourite and we suggest dressing it up with buffalo cheese and ordering a garlic aioli dip to dunk your golden crusts.

Order the: 'The XXXtra Hot' – tomato sauce, mozzarella, parmesan, hot salami, chilli, olives and basil

This female and family-run pizza joint in Leederville undeniably serves some of the best slices in town. Vikka specialises in Napoletana-style 13-inch pizzas that are perfectly blistered in the oven and topped with a smorgasbord of locally sourced ingredients. Vegetarians have plenty of options at Vikka – with veg-forward pizzas making half the menu, though there’s also the option to add meats like speck and honey-cured ham if you so desire. Let’s not forget the crust – Vikka offers your choice of sugo or stracciatella dip, which will have you mopping up every last bit. And while Vikka keeps it strictly non-alcoholic on the drinks front, it welcomes you to bring your own bottle for a nominal BYO corkage fee of $3.50 per head.

Order the: 'Hot Honey' – sugo, salami, nduja paste, whipped ricotta, fior di latte, hot honey and basil verde

King Somm is a neighbourhood pizzeria, bar and bottleshop in Bayswater (yes, this means you can grab some amazing beers and wines to take away). Their pizza follows the traditional Neapolitan style, using the pasta di riporto method where the dough is left to proof for a minimum of 72 hours to ensure maximum conversion of sugars to give a light and airy dough. Each pizza is hand-stretched and cooked in an Italian electric oven with a small blend of traditional toppings with a twist. They run pizza specials on the weekends and also have a rolling selection of crust dips so if you’re someone who leaves their crusts until the end, you can finish them off with basil pesto or saffron aioli.

Order the: ‘Parma lot’ – parmesan cream, stracciatella, cherry tomato, prosciutto and basil pesto

Maestro’s are making an impact in North Beach with their long-rising sourdough pizzas. Their dough is guided by Neapolitan pizza and the latest kneading techniques with high hydration, long fermentation (up to 80 hours) and quick cooking, making their pizzas very light and easy to digest. Toppings range from standard toppings to fancier renditions, like ‘Truffle Wagyu’ or fun with ‘Angry Chicken’, plus weekly specials. 

Order the: ‘T-REX’ – San Marzano tomato sauce, fior di latte, basil, Italian pork sausage, ham and spicy salami

Mack Daddy’s in Mount Lawley is Perth’s premier New York Style pizza joint bringing the biggest and cheesiest pizzas in town. The crust and base are thin but hold all the goodies with measured amounts of cheese and sauce. The dough is rested for a good 48 hours for the flavour to enhance and become soft and slightly chewy, then hand-stretched. The smallest size starts from 16-inch then 22-inch, and the biggest one is 28-inch with toppings bringing a piece of New York to the table with ‘Meat in Manhattan’, ‘the Baller’ and ‘Big Shrimpin’. Book in for their Bottomless Brunch with as much of their special brunch pizzas and cocktails you can savour.

Order the: ‘Big Tony’s Pepperoni’ – tomato sauce, hot smoky pepperoni, mozzarella and oregano

Cecchi’s is a homey neighbourhood bar and restaurant in Inglewood serving modern renditions of Italian classics in a rustic-chic space. Their menu features a small but considered selection of  Neapolitan-style pizzas, handmade with caputo flour and left to ferment for 78 hours, cooked in an electric oven. They also serve panzanelle, aka deep-fried pizza dough – order on its own or enjoy it with salumi and cheese as a part of their antipasto platter. 

Order the: ‘Funghi’ – mushrooms, stracciatella, thyme and truffle

A popular beachside spot in Cottesloe with a light and bright space, Canteen promises pizza, wine and a real good time. Serving up Neapolitan-style woodfired pizzas with handmade dough, naturally risen for 48 hours, their light and puffy pizzas have a satisfying chew. Every Wednesday night, Canteen hosts "Pizza and Pinot" parties, featuring 50 per cent off a bangin’ pinot list, fresh oysters from Perth’s King of Oysters Jerry Fraser, and local DJs pumping out tunes to start your week.

Order the: 'Nduja' – pomodoro san marzano, nduja, burrata and caraemlised red onion

In the town of Bassendean, surrounded by historical buildings and places, you'll find Old Lira, making traditional Roman-style pizzas with their hand-stretched sourdough providing a distinctively thin and crisp base. Throw a pizza party with 'No. 6', topped with marinated lamb and roast capsicum alongside lemon feta, rocket, mozzarella and parsley cream. There are also plenty of vegetarian options like 'No. 13' where sage roasted pumpkin is paired with ricotta, red onion, rocket, walnuts, mozzarella and blue cheese sauce. Enjoy it all with alfresco dining and BYO. 

Order the: ‘No. 10’ – slow-roasted mushrooms, rocket, ricotta, truffle oil, mozzarella and garlic sauce

Enjoy pizzas at Si Paradiso in Mount Lawley outside in their Italianate amphitheatre with a vino, soaking up the sunshine. Their pizzas have a 50/50 Roman and Napoli vibe, representing the best of both worlds. A longer ferment (96 hours!) makes their bases super light on the stomach with a crisp base and crunch on the pillowy crust, but you can still pick a slice up if you are standing. The toppings are anything but ordinary and full of flavour hits, with rotating specials every two weeks driven by experimental ideas and seasonal produce. 

Order the: 'Margherita' to start with – San Marzano tomato sugo, mozzarella and basil – then move on to one of their specials

Acqua e Sale is a modern Italian retreat in North Perth, influenced by southern Italy’s Sardinia island with tastes of Mediterranean sea and salty mountains. The pizzas are traditional woodfired Roman style with dough that’s fermented for 48 hours resulting in thin, lightweight bases and a bubbly crust with toppings ranging from classic Italian – with mozzarella and cured meats, to the crowd-pleasing if controversial ‘Hawaiana’ – ham and pineapple.

Order the: ‘Acqua e Sale’ - tomato sauce, fior di latte mozzarella, cherry tomatoes, king prawns, bottarga (cured fish roe) and salsa oil

For laidback pizza times, head to Rossenero's hidden down Lyric Lane in Maylands, in a former automobile garage that has been retrofitted with booths and large tables to create spaces that bring people together. The bases here are elegant and crisp, with dough rested for a minimum of 72 hours and pumped out on a conveyor oven for consistent airy and light pizzas. Their toppings change with the seasons and along with some classics, it’s full of adventurous combinations with punny pizza names, like ‘Sticky Pig’ (bacon, potato, apple feta and butterscotch sauce) and ‘Honey Boy’ (hot sopressa, grape tomatoes, mozzarella, chilli, honey).

Order: ‘The King’ – cream base, chorizo, crushed potatoes, mozzarella, caramelised onions and rosemary

Find Neighbourhood Pizza in Mount Hawthorn hidden behind a supermarket car park, in a spacious warehouse with communal tables. The pizzas are light and crisp, cooked through an electric oven, with dough made fresh using semolina – not commonly used in most doughs for a crisper result that holds its shape – and rested for 24 hours. Don’t expect the usual traditional style of pizza toppings (all pizzas have numbers instead of names) but rather thoughtful toppings with less cheese to highlight the taste of the other ingredients.

Order the: 'Potato' – olive oil base, fior di latte, gorgonzola, caramelised onion and thyme roasted potato

This bustling pizzeria in Leederville is known for its traditional Roman-style pizzas using a mixture of flour certified by API (Associazione Pizzerie Italiana) to create a thin and crisp base for light pizzas that are easy to digest. The first in Perth to use iaquone flour – the dough rises for 72 hours and is cooked in a woodfire oven. Pappagallo gets the simple things right with their ‘Tricolore’ of San Marzano tomatoes DOP, buffalo mozzarella and fresh basil. Their signature ‘Pappagallo’ pizza brings together all the good stuff with mozzarella, mushroom, fresh rocket, imported Italian prosciutto and truffle ricotta.

Order the:  ‘Diavola’ – San Marzano DOP, mozzarella, fresh hot Italian sausage, ventricina salami, mushroom and chilli

Find Eugene’s Pizzeria on East Fremantle’s George Street. This corner shop is a local favourite for classic Italian pizza with fresh local ingredients. They’ve created a special pizza dough that's a Neapolitan and Roman hybrid, featuring a 72-hour fermentation that produces a light, bubbly and crusty pizza. They make in-house artisan gelato too, in flavours like chocolate, hazelnut and dairy-free.

Order the: ‘Prosciutto’ – tomato sugo with prosciutto, buffalo mozzarella, aged parmesan, fresh rocket and a drizzle of extra virgin olive oil

This small bar in the city is tucked away downstairs on Barrack Street where you will find all of your favourite things – late night pizza, booze and tunes. The pizzas are Roman style, proof for 48 hours, hand stretched and cooked on a stone base in an electric oven. Expect an assortment of traditional and inventive pizza toppings with pop culture references where you’ve got ‘The Rocky’, a meaty mix with chilli, ‘Suzi Quatro’ with all the cheese and ‘Clemenza’ presenting meatballs on a pizza. If you have a sweet tooth, the “S’Morazza’ is packed with chocolate, peanut, marshmallows and walnut praline. 

Order the: ‘Betty Rizzo’ – buttered potato, prosciutto, garlic and parsley

A stone’s throw from the Swan River in South Perth, The Italian has a love and affiliation for Italian food and lifestyle. It deals out traditional thin, crispy Roman-style pizza with dough made from a blend of Italian stone ground flours, naturally risen for 78 hours and then hand-stretched and cooked on stone in their specialist electric oven. For mushroom lovers, the ‘Funghi’ pizza on a white base with mushroom paste, mixed mushrooms and splash of truffle oil is heavenly, and the ‘Carnivora’ provides a balance of mixed meats with leg ham, pork sausage and salami.

Order the: ‘Diavola’ – San Marzano tomatoes, for di latte, cacciatore salami, olives, chilli and oregano