The 19 best pizza places in Perth

Order the: Gnocchi Da Leo

Love your carbs and can’t choose between pizza and pasta? At Pizzeria Da Leo, you don’t have to. This Perth fave, with locations in Dianella, Balcatta and Wembley, is known for its signature 'pizza bowl pastas'. Yes, you read that right; it's pasta inside a crusty woodfire-baked pizza base. Try the Gnocchi Da Leo with truffle cream, Italian sausage, mushrooms and parmesan, the Paccheri Al Pesto with basil pesto, sun-dried tomatoes, pine nuts and stracciatella, or any of their inventive specials. Tear off a hunk of the golden, charred crust to mop up every last bit of sauce. Prefer to keep things classic? There’s traditional Neapolitan-style pizza and a range of pastas on offer.

Price: Pizza from $19

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

It was love at first slice for locals at this neighbourhood pizzeria with locations across Perth (and also one in Busselton). 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.

Address: Locations in Scarborough, Currambine, Subiaco, Kalamunda & Busselton

Price: All pizzas $26

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

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 up 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 $4 per head.

Address: 147 Oxford St, Leederville

Price: Pizza from $24

Order the: Parma Lot – parmesan cream, stracciatella, cherry tomato, prosciutto, basil pesto

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.

Address: 13 King William St, Bayswater

Price: Pizza from $26

Order the: T-REX – San Marzano tomato sauce, fior di latte, basil, Italian pork sausage, ham, spicy salami, basil

Maestro’s is 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. 

Address: 111C Flora Tce, North Beach

Price: Pizza from $25

Order the: Big Tony’s Pepperoni – tomato, pepperoni, mozzarella, oregano

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 at 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 many of their special brunch pizzas and cocktails as you can savour.

Address: 560 Beaufort St, Mount Lawley

Price: Slice from $8, 16" pizza from $38

Order the: Funghi – mushrooms, stracciatella, thyme, truffle

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 it on its own or enjoy it with salumi and cheese as part of their antipasto platter. 

Address: 1000 Beaufort St, Bedford

Price: Pizza from $23

Order the: Nduja – pomodoro San Marzano, nduja, burrata, caramelised red onion, basil

A popular beachside spot in Cottesloe with a light and bright space, Canteen promises pizza, wine and a really 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.

Address: 32 Ardross St, Applecross

Price: Pizza from $20

Order the: Margherita to start, then move on to one of their specials

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. The toppings are anything but ordinary and full of flavour hits, with rotating specials every two weeks driven by experimental ideas and seasonal produce. 

Address: 1/446 Beaufort St, Highgate

Price: Pizza from $24

Order the: Acqua e Sale – tomato sauce, fior di latte mozzarella, cherry tomatoes, king prawns, bottarga (cured fish roe), salsa verde

Acqua e Sale is a modern Italian retreat in North Perth, influenced by southern Italy’s Sardinia island with tastes of the Mediterranean sea and surrounding 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 flavours like mozzarella and cured meat to the crowd-pleasing if controversial ‘Hawaiana’ – ham and pineapple.

Address: North Perth Plaza, 391 Fitzgerald St, North Perth

Price: Pizza from $20

Order the: Potato – white-based pizza with potato and sweet potato, feta, mozzarella and maple syrup

You'll 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 in 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, but rather thoughtful toppings with less cheese to highlight the taste of the other ingredients.

Address: 7 Anvil Ln, 165 Scarborough Beach Rd, Mount Hawthorn

Price: Pizza from $18.50

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

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.

Address: 250 Oxford St, Leederville

Price: Pizza from $23

Order the: Gamberi – Fior di latte, WA garlic prawns, nduja butter, chives, lemon

A sister venue to Il Falco, Voi Voi inhabits a former TAB building in Bassendean with breezy charm and tasty takes on classic pizzas and pasta. The setting is easygoing and inviting: picture Spritzes, relaxed vibes and inventive hits like the Gamberi (with prawns and nduja butter). Word of mouth highlights the Fugazi with pineapple and prawns (a cheeky nod to pizza rebellion), and BYO wine on Wednesdays seals the deal.

Address: 2 Parker St, Bassendean

Price: Pizzas from $24 

Order the: Carne – San Marzano, basil, oregano, fior di latte, leg ham, soppressa, Italian pork sausage

This converted garage in Mount Hawthorn delivers thin-crust, wood-fired magic with serious craftsmanship. Head chef Marcello Segalina (Jetty Bar, Subiaco Continental) uses a 48-hour fermented dough, elite Marana Forni ovens and fresh ingredients, like San Marzano tomato sugo and burrata. The best part is dipping your crusts in sauces like truffle aioli and nonna’s sugo. The vibe at Il Falco is laid-back yet polished – a perfect mix of neighbourhood comfort and refined flavour, with a focus on good food.

Address: 214 Scarborough Beach Rd, Mount Hawthorn

Price: Pizzas from $20 

Order the: Diavola – San Marzano tomatoes, for di latte, soppressa, nduja, deep-fried onion, olives, basil

A stone’s throw from the Swan River in South Perth, The Italian has a love and affinity 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 a splash of truffle oil is heavenly, and the Meat Lover provides a hunk of mixed meats with slow-cooked chicken thighs, ground beef, ham, bacon and pepperoni. 

Address: Shops 5 & 6, 35 Mends St, South Perth 

Price: Pizza from $25.50

Order the: Betty Rizzo – buttered potato, prosciutto, garlic

This small bar in the city is tucked away downstairs on Barrack Street, where you'll find all of your favourite things – late-night pizza, booze and tunes. Alfred's pizzas are Roman-style, proofed 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 ‘Rocky’ (a meaty mix with chilli), ‘Suzi Quatro’ (with all the cheese), and ‘Big Al’ (with Italian meatballs).  

Address: 37 Barrack St, Perth

Price: Pizza from $19

Order the: Prosciutto – tomato sugo, prosciutto, buffalo mozzarella, aged parmesan, baby rocket, EVOO

You'll 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. Eugene's makes in-house artisan gelato too, in flavours like chocolate and hazelnut, as well as dairy-free options.

Address: 133 George St, East Fremantle 

Price: Pizza from $26