Sydney has no shortage of world-class pizzas, but that wasn’t always the case. In the 1950s, you would have been hard-pressed to find a pizza outside of Leichhardt’s Norton Street (aside from CBD stalwart Beppi's, perhaps). And Pizza Hut, which preceded Domino’s and Eagle Boys by over 15 years, didn’t open its first Sydney shop ‘till the early ‘70s.
But we’ve made up for lost time. Since the late noughties, we’ve been treated to a constant stream of new pizzerias serving authentic woodfired Neapolitan-style pies – spearheaded by two Naples-born pizzaiolos: Lucio De Falco (Lucio's Darlinghurst, Lucio's Zetland) south of the bridge, and Luigi Esposito (Via Napoli, 180 Pizza Fritta, Amalfi Way) north of it. Thanks to them (and many others), Sydney has some of the best Neapolitan pizzas you’ll find anywhere outside of Italy.
That’s also paved the way for newer styles, such as pizzas made with type one flour rather than the traditional Italian tipo 00; or American styles, including New York and Detroit variants. Others still are jumbling it all together, making new kinds of pizza that you can only find in Sydney.