Westwood Pizza

Westwood Pizza fills up quickly. Arrive at 5pm on a Thursday to order a stack of pies and when you return for pick up at 5.30pm, the 10 seats inside will be occupied as a queue snakes out the door.

Owner Mitchell Westwood (Bella Brutta, Cicciabella) runs the pizzeria with one staff member, Jack Owe-Young, who he worked with at Bella Brutta. Westwood says that the pizzeria fills up everyday – waits of up to an hour are common.

But for those who have tasted Westwood’s pizzas, it’s easy to understand why people would wait. There are seven pizzas on the menu, each with just a handful of high quality, well-considered ingredients. The sourdough base, made with a single-heritage flour from Gunnedah in northeast NSW, is chewy and easy to digest.

Westwood’s version of pepperoni is done with a hot Spanish salami served on a tomato base, finished with a bright green, herb-infused oil. The ’nduja pizza is the second meat option and comes on a white base. For seafood, Westwood is using smoked eels from chef Nicholas Hill (ex-Old Fitz), who sources the eels from the Hawkesbury River.

The fermented-garlic honey pizza is the dark horse. It’s easy to feel sceptical of something sweet on a pizza (pineapple is polarising, to say the least) but balanced with the salty tang of the shaved sheep’s milk Pecorino Romano, the mellow fior di latte and the pungent confit garlic oil, the simple pizza is a masterpiece.

The menu changes as produce moves in and out of season, but always covers the basics: seafood, meat and vegetarian.

With just two staff and one oven, Westwood can only make 150 pizzas a night, so it's first in best dressed here. We recommend calling up at 5pm on the dot, with your order ready to go.