Legend has it that Queen Margherita of Savoy gave her name to the famous pizza on a visit to Naples in 1889. It may have taken more than 100 years for Brisbane to embrace this tasty tradition but today there are plenty of authentic pizzas on offer around town. We’ve put together a list of those that reign supreme.
This Teneriffe stalwart was well ahead of the game when it opened over a decade ago and has pretty much had a full house ever since. Beccofino's second restaurant, Julius Pizzeria, takes the winning formula across the river to stylish industrial digs in the Fish Lane food precinct. Perfectly pliable, thin bases swing towards either “rosse” (tomato) or “bianche” (mozzarella); the funghi misti with asiago, mixed mushrooms and thyme is a good example of the simple pleasures you can expect here. For pasta-lovers, the duck and tomato pappardelle is also magnifico.
10 Vernon Terrace, Teneriffe; (07) 3666 0207
77 Grey Street (corner of Fish Lane), South Brisbane; (07) 3844 2655
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The original Kenmore outlet proved so popular that there are now two more in Brisbane. All three pizzerias turn out faultless pizzas with judiciously chosen toppings but Kenmore is the cosiest. It’s so tiny that no matter where you sit, you can see dough being stretched and flour flying and feel the heat from the big, white Stefano Ferrara woodfired oven.
10 Wongabel Street, Kenmore; (07) 3378 2533
You won’t find any pasta on the menu here or even tiramisu. This pared-back pizzeria in Woolloongabba’s hip antique precinct focuses on the good stuff. Dough is rested for at least 36 hours, hand-stretched and scattered with quality ingredients. The woodfired oven does the rest, resulting in perfectly charred, puffy-crusted pies.
31 Logan Road, Woolloongabba; (07) 3391 8459
Tartufo owner and chef Tony Percuoco left his native Naples long ago but remains true to his home town’s traditions. His pizzas are the only ones in Brisbane to have been accredited by the Associazione Verace Pizza Napoletana – the Naples-based association with a 20-page tome of exacting regulations for making authentic pizza.
1000 Ann Street, Fortitude Valley; (07) 3852 1500Image: Alex Favali
If you spot a cute, dark-grey Volkswagen Kombi getting around town with a Ferrari-red Italian pizza oven on the back, our advice is to follow it. It sets up shop at some of Brisbane’s favourite food markets and microbreweries, whipping up rustic Napoli-style pizzas along with antipasto and handmade pasta.
Various locations; 0449 624 739
Unsurprisingly, the sugo here is vibrant and rich. But the smoked sugo is even better, especially on the Termolese – where the smokiness goes up against a salt hit of anchovies, olives and smoked leg ham. The menu begins with classics then makes some delicious deviations, such as the prosciutto, gorgonzola and caramelised fig pizza with rocket and walnuts. Go early to nab a footpath table at this bustling neighbourhood bistro and finish the night on a sweet note with peanut butter-and-chocolate gelato from their adjacent gelateria.
3/190 Oxford Street, Bulimba; (07) 3395 6327
Main image: Pizzeria Violetta
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