Five to Try: Why these five Adelaide pizzas stand out from a very accomplished crowd
Traditional or folded, Neapolitan or Detroit-style, thick or thin crust - you’ll find something to your taste among these contenders.
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Choosing Adelaide’s best pizza is a mighty task, but these five might just stand out from a very accomplished crowd.
Est Ovest
This Italian gem in the CBD put SA on the global pizza map in March when it secured a coveted spot as one of Asia-Pacific’s top 50 pizzerias. To this point, it’s the state’s first and only entry in the annual list devised by Italian experts.
So what makes it so special? Their dough rests for up to 72 hours, giving it that ideal crispy texture on the outside, while soft and airy on the inside.
Then there’s the range of traditional toppings, some delivered with a twist, but each generously spread across each pie.
Among their most sought after are the marinara, the norma with fried eggplant, parmesan and fior di latte, and the boscaiola with pork and fennel sausage and truffle oil.
Shop 1/111 Angas St, Adelaide
That’s Enrico
This might be the newest eatery on the list, but owner and pizzaiolo Enrico Sgarbossa is no novice when it comes to the old Italian art form.
The Italian flour technician has earned several pizza-making accolades in his homeland, and his old Sydney pizzeria Al Taglio earned praise from none other than master chef Massimo Bottura.
Now, Sgarbossa has just launched his Adelaide Hills venue which serves up four different types of pizza: classic dough, thin and crispy Roman-style, gluten-free and lastly, his signature double-cooked dough.
The latter features a 24-hour sourdough base, par-baked first to give it a pillowy light yet crunchy taste on the palate. It’s topped with Gustarosso organic tomato, fresh burrata and a touch of basil.
They also offer house-made pasta and snacks, organic biodynamic wines, handmade gelato and tiramisù crafted in-house using local milk and cream. Buon appetito!
53 Main St, Lobethal
Reggie’s Detroit Pizza
For a slice of a different shape, head to this suburban trendy diner and enjoy their square-pan, 10-inch pizzas, a style first devised in the Motor City back in the mid-20th century.
Their packed offerings come on a 24-hour, cold fermented focaccia base, providing a nice balance of crunch and crispiness with each bite.
The toppings are added liberally, starting with their simple margherita, pepperoni and tropical pies, to spicier pizzas such as the Bad Hombre (nduja sausage, salami, chilli flakes) and the Hot Stuff (jalapeños, pepperoni, hot honey).
If you love cheese on your pizza, you won’t be disappointed as virtually all options come oozing with melted fromage.
96 Goodwood Rd, Goodwood
Francesca’s Pizza and Sandos
For an authentic taste of Napoli, try Francesca’s pizza a portafoglio. The popular street food – a thin, nine-inch pizza folded into four and served in a paper wrapper – has captured the imagination of SA ‘aficiona-doughs’ since arriving in town last year.
There are two pizza a portafoglios on the menu: a margherita and a salami option, fior di latte, sauce and Francesca’s signature hot honey.
Using dough proved for 48 hours, they’re the perfect choice for a quick lunch on the run.
There’s also a Sicilian-style pizza option, thick-crusted, rectangular and baked in a sheet pan, that’s worth a try too.
Anzac Hwy, Glenelg and Brighton Rd, Brighton
Pizzateca
What’s not to love about this relaxed pizza joint, set in the lush surrounds of McLaren Vale? The Mitolo family’s Neapolitan-style offerings – hand-stretched the traditional way – are blasted in a 400C wood-fired oven, and produce a deliciously thin pizza with a soft, airy crust.
Their flavoursome sugo is handmade by the family, using only Virginia-grown Roma tomatoes. Our top picks are the Diablo, with salami, asiago cheese and house-made chilli sauce, and the Bianco, topped with Portobello mushrooms, fior di latte, garlic, basil, parmigiano reggiano, cracked black pepper and truffle oil. Drool.
319 Chalk Hill Rd, McLaren Vale
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