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Pizza

Pizza topped with bacon, cheese, French fries and mayonnaise.

Forget pineapple, these pizza topping crimes are especially heinous

The tropical fruit evokes anguished “mamma mias”, but other ingredients deserve closer attention from the Italian food police.

  • Adam Liaw
Pizzette makes more than 20 different styles of pizza al taglio.

Pizzette

Home to more than 20 “pizza al taglio” slices.

  • Emma Breheny
Outside Hotel Paradiso in Frankston.

Hotel Paradiso

A 330-person bar with an ’80s-Miami-inspired fitout.

  • Tomas Telegramma
Pizza Pizza Pizza does slices late into the night.

Pizza Pizza Pizza

This late-night pizza joint and cocktail bar serves New York-style pies.

  • Emily Holgate
A big and bubbly crust defines the pizzas at Magma.

A slice of the action for a fraction of the price: 12 bargain Melbourne pizza nights

Discover dining deals at all points of the compass, from $15 margheritas to all-you-can-eat slices.

  • Tomas Telegramma
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Chiara Mezzasoma and Andrea Brunelli of Maestro Pizza.

Making the cut: One of the world’s best pizzerias can be found in suburban Perth

Book in for the new tasting menu and explore the diversity of Italy’s wide world of pizza.

  • Max Veenhuyzen
The pizza boasts strong ties to Rome’s destination bakery, Pizzarium Bonci, where Alfred’s owner spent time honing his skills.
14.5/20

Late-night funhouse brings elegant pizza, splendid drinks and loud rock to CBD

While Alfred’s takes pizza seriously, it’s equally committed to great drinking.

  • Max Veenhuyzen
‘Mina’ Padellino (pan-baked pizza) with white bolognese, rosemary, parmesan, finished with pecorino sauce and lemon zest.

It’s national pizza day, and these newcomers might change your mind about deep-dish pies

Put aside your preconceptions. Sydney’s latest pan-baked pizzas are made from quality ingredients.

  • Scott Bolles
Mister Gee founder Gee Ozgen with a “Cheese Boogie Deluxe” at his restaurant in North Strathfield.

Going off-road: The Sydney food trucks transformed into permanent restaurants

“A great way to test your concept”: Mobile snack vendors are increasingly upgrading their camper van to a real home with terrific results.

  • Andrew Levins
Where’s Next Honey pizza topped with hot salami, honey and fresh chilli.

Gather your friends and head to this big breezy tin-roofed shed in an industrial estate

This summer, skip the tents and pitch a meal at Campground Kitchen to your friends instead.

  • Dani Valent

Original URL: https://www.theage.com.au/goodfood/topic/pizza-ld2