Brisbane’s best pizza places ranked: Who is No.1?

February 9 is World Pizza Day and we have found five amazing pizzerias you have to try in the River City. See the list!

Ahh, pizza. It’s Australia’s ultimate comfort food – especially comforting in our recent, most uncomfortable time.

Pizza is undoubtedly Naples’ finest culinary invention. But great pizza is now made just about everywhere.

In Australia we do do the Neapolitan style very, very well. So good that Johnny Di Francesco, who perfected his craft at Melbourne’s 400 Gradi, won the World’s Best Title in Naples in 2014 with his Margherita.

Mouthwatering pizza always begins with a strong foundation – delicate, well-seasoned dough. Next step – ample blistering courtesy of the wood-fired or electric oven. Will it be Bianchi (cheese), Rosso (tomato), or both?

Finally, fresh, topping ingredients should accessorise and complement - never overwhelm. That adds up to the perfect pizza.

Like the rest of the country, we go both ways in Brisbane: gourmet and less is more or family-friendly Australian takes like Hawaiian or Meatlovers. Both styles have their fans. No judgement here.

One thing we do know, some definitely do it better than others. Here are our best in Brisbane:

5. PIZZA EMPORIUM

There’s no reinvention of the pizza wheel here. Nothing avant-garde at this reliable Grange pizza palace. Takeaway, eat-in or delivery is available for when only pizza will do, and you don’t want to change out of your trackies. Service is efficient and always with a smile.

Pizza Emporium is quickly making a name for itself in the Brisbane pizza market.

Here Napoli style is Margherita to Diavolo. Gourmet ranges from Lamb Delight (think Greek with mint yoghurt) to Pescatore - tomato, mozzarella, garlic prawns, scallops and calamari served with fresh lemon. Supreme (with pineapple), Meat Lovers, and Hawaiian get a run on the Traditional menu.

Gluten-free bases are available, and there’s a 1/2 and 1/2 option too.

4. ELEMENTI

Tell me if you’ve heard this one. A Brazilian, a Colombian and a Sicilian walk into a Paddington bar, and they’re in business together faster than you can twirl a pizza paddle.

As Beccofino and Julius alums, they know their pizza. No run-of-the-mill toppings and the bonus of sfizio (whim or fancy) selection. The pick of the Rosso? Cipollina with mozzarella, scamorza, crispy prosciutto and caramelised onions. Calabrese is a Bianca base with prawns, spicy romesco sauce, leeks and oregano.

Make it a casual takeaway or dine-in to sample a killer wine list with lesser-known varietals from around the world.

3. RAMONA TRATTORIA

Whether you’re craving pizza or pasta, this southside Italian restaurant excels at both. The venue is the work of chef Ashley-Maree Kent, whose resume has stints at some of the country’s best restaurants including Quay, Biota and Paper Daisy.

The mortadella pizza ($30) is the most expensive of the nine on offer (with gluten-free and vegan options available), featuring supple pork sausage pleated across a pillowy, hand-stretched base. All pizzas are cooked in a custom barrel-vault woodfire oven made by Melbourne maestro, Samuel Fraraccio aka The Brick Chef.

2. ETNA

Etna is the newest kid on the pizza block, and there’s nothing cookie cutter (or is that pizza cutter?) here. Instead, big sister Rosmarino Ristorante set the benchmark high, and Etna is doing the same for pizza.

Etna has made a name for itself.

Topping the sourdough, state-of-the-art wholemeal dough with modern and rustic artisanal flavours, this is comfort food at a whole other level.

Puffy and gently charred Anatrella with fior de latte base might not be a beauty queen, but it is sublime. Every bite of the paper-thin crust with duck, Riverine buffalo blue, goat cheese, frutta mostarda, and parmesan surprises and delights.

Sip outstanding skin contact wines to complete the Etna experience.

1. BECCOFINO

In Beccofino’s corner Newstead possie, you’ll often see a queue snaking out the door, but the notorious no-bookings policy doesn’t deter too many punters. Once seated, that speedy, cheeky Italian service keeps things moving but never rushed.

Is this a pizza place with other dishes on the side or vice versa? It doesn’t matter because it’s all good. The owners will never drop the fried baby calamari, or the Pappardelle with duck ragu from a menu that’s also tweaked seasonally with daily and weekly specials.

Come for the always perfect pizza but start with the calamari; it’s secondi to none.