Five of the best pizza joints south of the Yarra

AS a polar blast makes its way across the city, we’ve compiled a list of some of the best pizza joints south of the Yarra. Here’s where to go to keep your tummies toasty and your tastebuds satisfied.

Who doesn’t love pizza? Lunatics, that’s who.

But seriously, with Melbourne in the midst of a winter chill and everyone snuggled under blankets dreaming of comfort food, we’ve taken it upon ourselves to offer up five of the best pizza joints south of the Yarra.

You’re welcome.

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La Svolta Pizzeria offers first-class wood fired pizzas and live music. Picture: Josie Hayden

LA SVOLTA PIZZERIA

450 Hampton St, Hampton

For an authentic Italian experience, head to La Svolta Pizzeria. The Neapolitan-style pizzas are topped with quality ingredients and wood-fired at 450C. The venue has Associazione Verace Pizza Napoletana (AVPN) accreditation, which is basically a pizza stamp of approval from Napoli. On Wednesday nights, there’s live music from 7pm.

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For tasty thin crusts like the kind you'd find in Italy, try A 25 Pizzeria in South Yarra. Picture: Josie Hayden

A25 PIZZERIA

720 Chapel St, South Yarra

A25 Pizzeria do pizza the right way. “Our artisan pizzas are quirky and fun, but always respect tradition by using Italian goods and good-quality fresh local produce,” owner Remo Nicolini said. Try the Bunga Bunga with pork sausage, porcini mushrooms, tomato, fior di latte and parmesan.

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Little Michael's Pizzeria is one of only seven pizza venues in Melbourne with an AVPN accreditation from Naples. Picture: Josie Hayden

LITTLE MICHAEL’S PIZZERIA

1398 Toorak Rd, Camberwell

Owner Michael Carrafa is dedicated to his craft. “I have so much love, passion and pride in what I do, which gives me the leading edge to go the extra mile needed in perfecting my dough and pizzas,” he said.

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Postino in Deppdene prove their pizza dough for 24 hours to give it a light, fluffy base. Picture: Josie Hayden

POSTINO

97 Whitehorse Rd, Deepdene

Delicious pizza and friendly staff await at Postino. Owner Collin Marchionno has been making pizzas for 20 years. “We make a Roman-style pizza, which gives it crispness, and our tomatoes are from Puglia, which is known for their high-quality produce,” he said.

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Mr Wolf ferment their pizza dough for 48 hours to make it easier to digest. Picture: Josie Hayden

MR WOLF

9-15 Inkerman St, St Kilda

Crispy bases and generous toppings await at Mr Wolf. Top sellers include the Classic Margherita with tomato, mozzarella di bufala, parmigiano, oregano and basil; and the Calabrese, featuring tomato, mozzarella, parmigiano, salami, peppers, olives and chilli.

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