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25° & SUNNY ON MONDAY 26 FEBRUARY IN MELBOURNE
By Concrete Playground
January 10, 2018
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Seven Picks for Pizza in Melbourne

From giant pepperoni-topped slices to vegan rounds, we've got you covered.
By Concrete Playground
January 10, 2018
  shares

SEVEN PICKS FOR PIZZA IN MELBOURNE

From giant pepperoni-topped slices to vegan rounds, we've got you covered.

From chewy Neapolitan pizzas to giant five-cheese topped slices, decent gluten-free bases and inventive vegan toppings, Melbourne's pizza stores cover all the variations. Here are our seven favourites that keep us coming back for stretchy buffalo mozzarella, pillowy bases and perfect toppings.

  • 7

    A word so nice they named it thrice. Melbourne’s CBD has a new pizza joint that’s trying to kick it NY-style with 18-inch pies and pizza by the slice. Pizza Pizza Pizza has opened their doors, selling slices at $4 a pop, with pies at 28 buckaroos. While these certainly don’t compare to the $1 kind of New York City, they’re pretty fair prices for the Aussie market and much bigger slices than we’re generally used to. Pizza toppings range from classics like margherita and pepperoni to a decadent mushroom and truffle oil that you certainly wouldn’t find at your corner NY pizza shop. You’ll also find a triple cheese (that’s parmesan, mozzarella and boccocini for ya) and Aussie favourite Hawaiian on the menu. The concept is a brilliant scheme — but we must admit, we’re a bit sceptical. Doing it NYC-style is always tricky; if you’ve ever been to The Big Apple, you know that no other pizza quite lives up and claiming that yours can is a dangerous game. We will say that they do have the lingo down at least, and for once the 18-inch pie size — though they’re calling it “supersized” — is just right for NYC standards.

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  • 6

    Collingwood’s vegan-only pizzeria with a vegan dessert menu. Wooop. Plan the rest of your lives accordingly. Red Sparrow is being led by Michael Craig, an ex-chef of Fitzroy vegan mainstay Trippy Taco. A vegan himself, Craig says the venture has been on the cards for a while now. “Opening up a vegan restaurant and bar has been a dream of mine for a long time, so I’ve been planning this for a while,” he says. “I think there’s a gap in the market for high-quality vegan pizza — not necessarily from a business point of view, but from a personal desire to have somewhere to eat good pizza and drink beers with friends.” Located on Smith Street, Collingwood, Red Sparrow has a solid menu of nine pizza options plus dessert.

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  • 5

    Soft lighting and dark features make 400 Gradi (Italian for ‘400 degrees’, the ideal temperature at which pizza should be cooked) the kind of spot that calls you for dinner on a rainy night. You know the kind we mean, too: the type you hanker for in the middle of a dreary Melbourne winter, whilst the rest of your friends are off holidaying in the sunny Mediterranean. After owner Johnny Di Francesco’s recent win at the World Pizza Championships though, where 400 Gradi’s margherita ($20.50) was awarded first prize, you can forget about your friends — you’ve got the gold standard right on your doorstep.

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  • 4

    Melbourne’s north doesn’t have enough late-night wine bars serving oversized slices of pizza. At least, that’s what Sam Peasnell and business partners Adam Goldblatt and Tom Peasnell think. They’re the talented trio behind Preston hotspot Dexter Meat & Buns and they’ve just opened a casual pizza joint directly across the road. The way it works is pretty simple: out front is a takeaway pizza joint where you can order 12-inch American-style spicy pizzas through a small window, while inside is a fully stocked cocktail and wine bar. It’s the kind of place you can duck in for a quick beer while you wait for your pizza, or roll into for a few kick-ons after a dinner over the road.

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  • 3

    Pizza. It’s delicious. It also has a huge spectrum of quality and authenticity. But Ladro, in both Fitzroy and Prahran, do it well. Really well. With a sleek interior, a wood fired oven or two and an Italian Nonna, Zia, making pasta by hand in the kitchen, pizza isn’t all they do well. Owned and run by business and life partners Sean Kierce and Ingrid Langtry, passion is in abundance — just like the food they create.

    The pizza menu is your next port of call. The Badabing with tomato, provolone, pork sausage, oregano, chilli and basil ($20.50) has been a favourite for as long as Ladro have been serving it. Another well-loved option is Scout’s Pizza (affectionately named after one of Sean and Ingrid’s children), which consists of tomato, taleggio, caramelised onion, basil, dressed rocket and parmigiano ($21.50). If seafood is your thing try the Gamberi Piselli of tomato, lemon garlic prawns, peas, chilli and basil ($21).

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  • 2

    D.O.C’s pizza offering falls nothing short of brilliant (from $16). Achieving the perfect balance means the thin, yeasty, crispy bases aren’t overloaded and are instead artfully presented with delicate toppings. Simple yet ingenious combinations see the menu comprised of genuine classics, and — against Australian tastes — there’s absolutely no pineapple in sight. Beautiful. Follow this up with something sweet and, again, entirely classic — perhaps a bowl of gelati or tiramisu (from $8.50).

     

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