Not quite Neapolitan, not quite New Yorker – the pizza at Bella Brutta is a style all of its own. Expect a puffy, blistered crust, a sag-proof base and a raft of creative toppings (a slice of the white clam pie with fermented chilli is a must). From the teams behind LP’s Quality Meats and Porteño.

Dimitri’s first started as a lo-fi little pizzeria on Crown street; in 2019, it moved up to Oxford Street. The new digs feature an Italian-made woodfire oven, a bigger dining room, plus a dedicated small bar upstairs. The toppings here are a riff on Dimitri’s flavour-over-tradition approach.

This tiny pizzeria, run by two ex-Bella Brutta chefs, makes just 150 pizzas a day. So order your fermented-garlic honey, 'nduja or pepperoni pizza early – they sell out fast.

The Two Chaps team have passed the baton to new owners, but their meat-free legacy remains. The seasonal menu changes weekly, with vegetarian toppings you’ve probably never tried on a slice of pizza. And – busy intersection be damned – an al fresco meal on the footpath outside is a quintessential Marrickville experience.

A pedantic master is behind the traditional Neapolitan pies at this Glebe mainstay. The thin, elastic bases are textbook perfect, with topping ingredients sourced from Campania in Italy’s south west. Faux grapes hanging from the ceiling complete the scene.

Flying the flag for Italy’s new-wave pizzerias. The pizzaiolos here employ stone ground, type-one flour in their dough, which isn’t as refined as the favoured 00 type flour. The result: La Bufala’s pies have more bite and less “flop” once cooked. And they’re healthier for it, too (as far as pizza goes).

Vacanza embodies the Italian “less is more” approach to pizza. There’s a neat list of pies, a calzone for good measure, plus a dedicated mozzarella bar brimming with imported Italian cheeses. Also in Bronte.

Not every pizzeria can say it has an Italian flour technician at the pass. And the proof is well and truly in the dough here (there’s more than one kind depending on what you order). But it’s the genre-bending toppings that truly stand out: past pizzas on the menu have been loaded with anything from pureed pea to smoked turkey.

The first pizzeria in Sydney to go completely vegan. And if anything, the lines to get in are bigger than ever. Umami-rich, plant-based toppings here go above and beyond mere substitute status. You won’t miss the meat and cheese, that’s for sure.

The rules at this Balmain joint are simple: Italian toppings only and no half and half. There’s no corkage for BYO either, which is rare for a place this good. Some say it’s long been the best Napoli-style pizza in Sydney.

Everyone ends up at Frankie’s eventually. The menu at this late-night parlour copped a serious revamp in 2021. Now it’s a snapshot of New York’s next-level pizza scene, which you can enjoy until the wee small hours – just like in New York.

A big wallop of nostalgia informs this retro-tinged pizza-and-wings parlour. It’s doing New York-style pizzas, wings drenched in hot sauce and a riff on a famous fast-food apple pie. Proudly pineapple-free since ‘83.

An "Australian" pizza joint from the Bentley Group, in the old Monopole space. Some pies are classics – margherita, potato and salami – while others have a twist, including the 'nduja, octopus and green-chilli salsa pizza.

Enmore Road’s finest pizza from a veteran of Sydney’s Italian food scene. Neapolitan tradition is on show here, in an exposed brick space beneath the Urban Hotel in Newtown.

Lane Cove’s answer to true Neapolitan pizza. And it’s the got the accreditation from the highest authority of Neapolitan pizza-making to prove it. The metre-long, triple-topped pizzas here are a showstopper.

The spiritual successor to its former tenant, Limoncello. The southern Italian vibe here has been nailed, which is no surprise given the hospitality guns running the show. But it’s all about the pizza – perfectly light, elastic dough that won’t leave you bloated and lethargic.

A three-tonne woodfire oven from Naples powers this Rosebery pizzeria. It’s housed inside a refurbished warehouse and - much like the dining space itself – the pizza toppings are minimal, allowing the ingredients to truly shine.

Sicilian-style pies made to a secret recipe. Not as thick as a Roman pizza, but not as thin and sloppy as Neapolitan either. La Coppola’s has a crisp base with a satisfyingly puffy and blistered edge. A small joint with big Italian heart.

A pizza truck so good, it turned into a full-blown restaurant. Pizza is front and centre, topped with twists on classics. A middle eastern bent elsewhere on the menu is another surprising turn.

This sprawling mega-venue is Merivale’s most ambitious. Here you’ll find a family-friendly pizzas, a tapas bar, a cocktail den and a fine diner that spiritually succeeds the now closed Est.

A brother to Bondi’s Society Pizzeria, it’s serving American-Italian style pizzas, a three-cheese mac’n’cheese and pre-batched Negronis.

A breezy North Sydney Italian spot with an produce-driven menu, classic pizzas by a former Frankie's chef, an extensive wine list and a killer roster of Negronis.

Expect super-traditional Neapolitan pies with a few welcome accompaniments at this Zetland joint. Pair a slice with fresh, homemade pastas and do-it-yourself antipasto, featuring cheeses all the way from Campania, Italy.