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By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. When you're in the mood for a slice or two... or three... or four (who's counting!?), look no further than this list Whether you like yours thin and crisp or deep-dish, hot from the oven or cold and leftover from the night before (hey, we don't judge), there’s no denying the universal appeal of pizza. Outside of Italy, we reckon Melbourne pumps out some of the best pies in the world, and we've eaten our way around the city to find the very best. In no particular order, here are our favourite pizza restaurants in Melbourne right now – perfect for when you're craving a slice of the good stuff. Stay in the loop: sign up for our free Time Out Melbourne newsletter for the best of the city, straight to your inbox. Hungry for more? Check out Melbourne's best Italian restaurants . Been there, done that? Think again, my friend. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌 Awesome, you're subscribed! Thanks for subscribing! Look out for your first newsletter in your inbox soon! The best pizza in Melbourne from Italian-style to American deep dish Pascoe Vale South One of Australia’s best pizza joints and the first pizza place nationally to be gluten-free accredited by Coeliac Australia, this award-winning spot knows a thing or two about celebrations. It was recently ranked among the top ten in all of Asia Pacific , and the honour continues an impressive run on the international stage – remarkable for a low-key neighbourhood pizzeria that still feels resolutely local. Our pick: From Nonna's Garden (Roman-style thin and crunchy base, pomodoro stracotto, eggplant, zucchini, onion, basil and parmigiano reggiano). In America, the way you like your pizza says more about you than pretty much anything else. Thin crust or deep dish? Eaten flat, folded in half, with a knife and fork or dipped in sauce? Thankfully, we're not in America and at this spot on Brunswick Street, you can eat your 'za however you like and no one will bat an eye. Deep End specialises in some of the most distinct types of American-style pizzas: New York-style thin crust, Detroit-style square crust, Chicago-style deep dish, Chicago tavern-style and New Haven. Our pick : Caps + Chokes (confit garlic, mozzarella, artichoke heart, roast capsicum, gorgonzola dolce and parsley). Take a stroll past beloved Lygon Street wine bar Bahama Gold and you might just pick up on the tantalising aroma of pizza. That's courtesy of the sizzling slice magic from acclaimed pizzaiolo Kitisak Iacuzi's pop-up Da Paolo, which swooped in for an in-house residency that will run indefinitely. Hailing from Italy's Liguria before moving to Melbourne more than 12 years ago to join Neighbourhood Wine , Iacuzi went on to earn his dough-making stripes at organic bakery All Are Welcome , then Gray and Gray and Pizzeria Magma. His newest venture Da Paolo is named after the pizzeria his father ran in Liguria through the '80s. Our pick: Gamberi (local prawns, garlic, parsley and fermented chilli sauce). From the bright orange and pink branding to a zippy lil' pizza that comes with a mint and pistachio sauce and stracchino cheese, Magma is loud and proud in its originality. But don't mistake gusto for gimmicky – the Neapolitan-inspired pizzas here are genuinely some of the best we've tasted, thanks to an irresistibly chewy 48-hour fermented dough and a concise yet compelling menu of topping combos that just work . We were sad to see Supermaxi go (the former inhabitant of this space), but Magma sure has us feeling volcanic levels of hot for its offerings. Our pick: BBQ Chook (tomato, parm, smoked scarmoza, chicken thigh, grilled pineapple and mole bbq sauce). Sal's Authentic New York Pizza Sal's was probably the first pizzeria in Melbourne that could lay claim to serving an authentic New York slice. Despite its Kiwi heritage, it's actually a branch of the New York pizzeria established back in the 1970s in Little Neck, Queens. The team has since brought resident pie maker Brian Leo to Melbourne to ensure its prime product stays true to form. Our pick : The Nonna (marinara sauce, mozzarella, parmesan, fresh basil, baked twice with fresh garlic and EVOO). Named after the international dialling code for Italy (since you asked), +39 is loud, crowded and often heaving with tourists. But don’t let that deter you – you won’t be doing much talking when these doughy delights hit the table. They’re loaded up with toppings like Wagyu +9 bresaola on a white base, and if that’s not enough for you, you can also tack on sides of stracciatella, sugo or pesto for crust-dipping. Our pick: The +39 (sausage, mascarpone, prosciutto and fior di latte). Pizza Pizza Pizza 4 out of 5 stars So good they named it thrice, this hole-in-the-wall down Meyers Place is a blessing for locals, tourists and city revellers alike. You can’t miss its sign, a neon yellow arrow blaring ‘pizza pizza pizza’ from the window. The pizzas – available both by the slice and whole – range from the classic Margherita to the jazzier magic mushroom (think a double injection of mushrooms and truffle oil). There's a moreishly umami taste and satisfying chew to the bases here, kind of like if a freezer supermarket pizza met a salty, yeasty late-night New York pizza. It's hard to explain... just try it! Our pick: Even if you're not vegan, the cauliflower pizza is hecking amazing. Leonardo's Pizza Palace The equally irreverent sibling to Leonard’s House of Love in South Yarra, Leonardo’s is more spaghetti western than Neapolitan puritan. The pizzas follow suit, the American-leaning pies going fatter on the base with plenty of spongy chew and char. Forget the keto diet until tomorrow – this is a supremely bready kind of place. The kind where a side of ranch sauce arrives with pizza (you know… for crust dipping) and appetisers like crostini dominate the starters list. Our pick: The Pork and Fennel Sausage (Gary's pork and fennel sausage, garlic oil, cheese blend, sage and parmesan). Garfield Pizzeria A triple-threat pizzeria, licensed bar and soft serve haven, t his Italian eatery credits its inspiration to modern pizzeria culture across the globe, from Naples and Rome to Tokyo. The menu has been developed in collaboration between culinary director Karen Martini and newly appointed executive chef Mark Glenn, and swings deliciously from the classic to the creative. Traditional ingredient-led pies will please the purists among us, though the pizzeria certainly won't shy away from more inventive ideas and specials to keep the Lygon Street throngs excited. Our pick: The Garfield ( inspired by the flavours of lasagne and loaded with traditional Italian-style meatballs, fresh basil, oregano and parmesan). Red Sparrow Pizza Here’s the thing about vegan cheese: it’s often terrible. With the exception of a select few brands, cruelty-free dairy treats are often either tasteless lumps of Play-Doh or rubbery strips with a chemical tang. How glorious, then, to pick up a slice of fresh-out-the-woodfired-oven margherita at Red Sparrow Pizza and bite into a dollar-sized dollop of creamy white fior di latte sitting atop a tangy, slightly-sweet San Marzano tomato base. The crust: thin, lightly charred, with just the right amount of chew. The pizza: entirely vegan. Our pick : The Patatas Bravas (smoky tomato base, potato, chorizo, dairy-free parmesan and chipotle aioli). DOC Pizza and Mozzarella Bar Expect a queue and charismatic Italian staff at DOC, which boasts outposts around Victoria plus one in Sydney. Thin crust pizzas are pumped out promptly and feature traditional toppings with a twist: see the verdant Salsiccia, combining broccoli cream, mozzarella and housemade pork sausage, or the Pomodoro with yellow tomatoes, anchovies, Ligurian olives and capers. Our pick: The Pizza Tonno (San Marzano tomato, mozzarella, Italian tuna fillets, red onions and Pantelleria capers). Tutto Bene Woodfired Pizzeria and Wine Bar Chef Gagan Bhatnagar's 22-plus year culinary career spans working in some of the world's top hotels and heading up the restaurant at the historic Eynesbury Homestead. He even took home the prize for Australia's best pizza in 2022, coming 13th in the world after a three-day competition. So it makes excellent sense he decided to open his very own pizzeria and wine bar, Tutto Bene, in 2024. A welcome addition to the McKinnon neighbourhood, it's been an instant hit with locals and woodfired pizza lovers willing to drive southside for their fix. Our pick: Pizza de Friuli (San Marzano tomato sugo, buffalo mozzarella, San Daniele prosciutto, vine-ripened tomato, parmigiano, stracciatella, rucola) – winner of the Pizza Pala category at Campionato Mondiale della Pizza in Italy, 2022. Freddy's is your go-to when you're craving a slice of 'za in Melbourne's south. Using premium ingredients and a modern approach to pizza flavour combos, the kitchen here impresses with more than twelve different options to choose from. How about the Danny Zuko with San Marzano tomato, sopressa salami, fior di latte, red peppers, gooey gorgonzola and basil? Or The Brothers Martelli with tiger prawns, nonno's pancetta, rucola and chilli for a bit of spice and seafood? With a perpetually heaving vibe, sexy lighting and big flavours all round, Freddy's has you covered for a proper pizza night out on the town. Our pick: Carletta Pancetta (San Marzano tomato, fior di latte, nonno’s pancetta, parmigiano and chilli). Led by a Sicily-raised chef with more than two decades of pizza-making experience, there's a reason why Roccella is one of Melbourne's favourite new pizzerias. The restaurant follows the ‘ Padellino ’ philosophy, championing the use of single-origin ancient grains and working with a handful of artisan farms. Diners at Roccella can choose between four different grain sourdough pizza bases, with the gluten-free version particularly popular. Controversially, one favourite on the menu is the Smoky Ananas - a creative spin on a Hawaiian pizza and an Aussie favourite. Our pick: T he Smoky Ananas (a charcoal base infused with the fermented juices of smoked pineapple, charred in the pizza oven, topped with creamy fior di latte, salty 24-month aged prosciutto, charred pineapple pieces, and perfectly balanced with the acidic sweetness of a balsamic vincotto glaze and cracked black pepper). The neon sign hanging at Boss Pizzeria reads ‘Eat Like A Boss!’. Challenge accepted. Camberwell has a new Italian player in town and they’re dishing out woodfired pizzas for sit-down meals and takeaway dinners. The old favourites such as cheesy margherita and capricciosa are here, but they’re trying something different with options including the Zucca pizza – which has roasted pumpkin, smoked buffalo mozzarella, san marzano tomatoes, pine nuts, spinach, rocket and basil. Our pick: The aforementioned Zucca. This beloved Hallam pizza joint is a second-generation family business established in 1973 by Bruno Massa. Training the very best pizza makers around Melbourne in the '50s, Bruno became one of the first men to deliver pizza in Australia, earning the nickname 'the Godfather' around the neighbourhood. Though he may no longer be physically with us, his spirit lives on through the classic recipes and pizza-making techniques he passed down to his family. Our pick: Napoletana Tradizionale (olives, anchovies, garlic olive oil and Calabrian oregano). According to A25, “pizza is sexy” , and we're certainly not going to argue. Owner Remo Nicolini has pizza running through his veins – his brother Tony Nicolini owns the DOC restaurants. Remo shakes things up a bit with an impressive selection of vegan options, including a spin on their signature Man’s Man, made with three types of mock meat. Our pick: The Polpette (Wagyu beef meatballs, roasted peppers, truffle mayo, tomato sugo, fior di latte and fresh chilli with fries on top). When your founder has been crowned the world's fifth best pizza maker at the World Pizza Championships, you’d expect 400 Gradi to know what they’re doing. And they do. With locations across the city and the pizza oven cranked up to 400 degrees, the bases are chewy and puffed up around the edges. It’s a beautiful canvas for the Frutti de mare, where scallops, prawns and mussels unite harmoniously on a tomato base. Our pick: The Margherita Verace, awarded World’s Best Pizza (San Marzano tomato, fior di latte, basil, extra virgin olive oil).

48h Pizza e Gnocchi Bar With numerous awards under its belt, including the number one pizzeria in Asia Pacific for 2022, this spot takes pizza seriously and it shows. It’s named for the amount of time the natural dough takes to rise, which results in a tender, flavourful crust paired with just the right ratio of toppings. There’s no bad option and as you might expect, they take every element of pizza preparation very seriously here. Our pick: The Di Parma, named the number one pizza in the Australian Pizza World Championships 2019 (tomato sauce, mozzarella, fior di latte, prosciutto di Parma, Italian buffalo mozzarella, rocket and grana padano). Sunnyside Sliced You don’t have to book an international flight for an authentic taste of the Big Apple. If you close your eyes, this Bayside joint will transport you straight to the streets of Brooklyn with hearty pies topped with regionally specific ingredients. If you can’t stomach a full pie (or want to try a bit of everything), most are available by the slice. Our pick : The Bobby Paesan (provolone, Parmigiano-Reggiano, spicy nduja and Mike's Hot Honey). For those who cannot stomach gluten, relief comes in the form of Farro Pizzeria, which boasts several locations around Melbourne. They have a low-gluten organic spelt base here as well as a completely gluten-free dough. If you’d like to tack on some extras, the pastas on offer and even the calamari are also gluten-friendly. Our pick : The Ortolana (mozzarella, eggplant, artichokes, roasted red pepper, parmesan and parsley). The crew behind popular South Yarra joint Fratellino sticks to what they do best at sister eatery Bontempo in Fitzroy. Bontempo specialises in Neapolitan-style woodfired pizzas with light, thin bases that still manage to ferry the toppings to your mouth without redesigning the front of your shirt. The warehouse-style eatery has a serviceable pasta list but the piping hot slices are what you’re really here for. Our pick : Salsicce and Fungi (mozzarella, mushroom, pork and fennel sausage, garlic and parsley). Pizza D'Asporto This perennially bustling and family favourite pizza restaurant has locations in Yarraville, Williamstown and Essendon – the d'Asporto crew even runs a bar and this popular beachside kiosk. Known for heroing authentic flavours and ingredients from their southern Italian heritage, the owners are committed to providing high quality pizzas to the western 'burbs. D'Asporto literally translated to ‘take away’ , but if you want to dine in with a large group, the Yarraville restaurant has plenty of seating. Our pick : The Gamberetti (San Marzano tomato, buffalo mozzarella, king prawns, garlic and chilli). Green Acre Pizza Sustainability is the word at Green Acre, which slings a mostly meatless range of pizzas plus an Australian-centric beer and wine list. It’s from the team behind Small Print Pizza in Prahran, but things are far more specialised here with a number of vegan options including a drool-worthy mock salami. Our pick : The Pumpkin (caramelised onion, pumpkin, sage, vegan feta, crushed pistachios and dairy-free mozzarella). This family-owned pizzeria in Beaconsfield shines the spotlight on Detroit-style pizza as well as traditional Aussie pizza. The latter's alright, but you really want to check it out for the Detroit slices. These gourmet pies have a thick and airy crust, crispy edges and are fully loaded with generous amounts of cheese, pepperoni and all the American-style toppings you could ever dream of. If you like your pizzas thick and chunky, this is the place to go. Our pick: Cheese Steak Detroit-style. Holy smokes, how good is this pizza?! Some fans of Fired Up even reckon it's the best they've ever had. And yes, we can confirm: if you follow your nose to this friendly-looking rustic marquee in Clayton South, you'll be rewarded with some of the finest woodfired 'za in the biz. The Italian-born owner Giuseppe has worked in hospo for more than 25 years and offers an authentic Neapolitan-style pizza with familiar topping combos like margherita, diavola, funghi and capricciosa. Our pick: Porciutto (certified organic olive oil, Italian porcini and black truffle paste base, oven-baked Italian porcini mushrooms, thyme, bocconcini cheese and San Daniele Gran Riserva prosciutto aged 24 months). From the team behind Bar Liberty , Capitano describes itself as ‘Italian-ish’ but really, it's undeniably Melbourne. The sourdough pizza base, made with flour from South Australia, is fermented for 48 hours, rested for six and baked in an electric oven, giving it a light, blistered, crunchy, pliable and complex crust. In addition to your standard pies you’ll also find Roman-style pizza al taglio, which is baked in large rectangular trays and is arguably the eatery’s biggest draw. Our pick: The 'Roni Square (tomato, pepperoni, pickled chilli). Slice Shop Pizza’s storefront, with a rudimentary red, white and blue signage recalling its home team, the Footscray Bulldogs, is nothing much to look at, but the bold font spelling out ‘Slice Shop’ and ‘Pizza’ make it clear what people flock here for: 18-inch pizzas by the slice. Burn City Smokers co-owners Steve Kimonides and Raphael Guthrie have swapped wood-smoked meat for enormous hand-tossed pizzas in their latest venture, inspired by the famous New York slices, which are eaten on the go while folded in half. Our pick: Half and Half New York Cheese (mozzarella, provolone, goat's cheese, gorgonzola and black pepper) and Pepperoni (San Marzano tomato, mozzarella and pepperoni). Dom's Social Club Dom’s is a hidden gem tucked away on the top end of Swanston Street. It doubles as a rooftop bar but the pies, which boast interesting combos like ghost pepper salami and pineapple salsa, are just as big a draw. And the sizable yet affordable natural wine list doesn’t hurt, either. Our pick : Mortadella and Honey (fermented honey, deli sliced mortadella, thyme on a red base). Pizza Strada and Bar For authentic woodfired pizza, Dandenong North is blessed to have Pizza Strada. With a menu that spans the pizza gamut – from humble Italian classics like Capricciosa and Margherita to Aussie favourites like barbecue chicken and Hawaiian, the magic here is really in that crisp, delicious woodfired base. Our pick: Siciliana (tomato, mozzarella, fior di latte, San Daniele prosciutto, artichoke, olives, capers, basil). This swanky cocktail and pinsa bar brought the ‘pina romana’ style of pizza to Melbourne, a unique recipe combining soy flour, rice flour, soft wheat flour and dry yeast to create a thin and tasty pizza that's crunchy on the outside and soft in the middle. According to the website, that means, “with 80 per cent hydration, higher than any other pizza in the world, say goodbye to bloating and hello to digestibility”. Hand-stretched and never spun, these interesting pizzas are worth trying if you're out in St Kilda or Richmond. Our pick: Party pinsa pizza (choose up to three flavours). From the same team behind Dom's Social Club , Takeaway Pizza does exactly what it says on the tin – and it does a dang fine job at that. From prosciutto and pear to miso and potato, the flavour combos may veer a little left, but it's always with delicious results. Our pick : Meatball (smoked brisket meatballs, stracciatella, garlic). A1 Lebanese Bakery: Brunswick A1 Bakery is a northside institution, famous for its authentic (and wonderfully affordable) wraps, Lebanese pizzas, pies and falafel platters. Opening its doors in 1992 as a humble family business, the hybrid Lebanese bakery, eatery and Middle Eastern grocer has since become a beloved local gem. Strolling down Sydney Road, you'll spot it long before you walk in – snakes of hungry families and couples out front tend to distinguish A1 from other eateries on the strip. Our pick: Falafel pizza (falafel, lettuce, tomato, pickled turnips, pickled cucumbers, mint, parsley and tahini). Grab some ice cream or gelato for dessert The best ice cream and gelato in Melbourne Ice cream and gelato Melbourne's ice cream and gelato scene has evolved significantly over the last few years. The past was uncomplicated: decisions such as cone or cup, vanilla or chocolate, and Flake or no Flake were as flamboyant as things got. Now we have choices like ice cream brioche or tacos, fairy floss clouds or candied bacon, and charcoal, sea salt or ube. No matter how you roll, here are the super-duper scoopers serving Melbourne’s best ice cream, gelato and soft serve. Don't want to venture out to get your ice cream? We've also added info on how to get it delivered to your door. Been there, done that? Think again, my friend. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌 Awesome, you're subscribed! Thanks for subscribing! Look out for your first newsletter in your inbox soon! Been there, done that? Think again, my friend. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌 Awesome, you're subscribed! Thanks for subscribing! 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