The rundown on Perth’s best pizza for 2024, whichever way you slice it.
There’s so much scope in Perth’s pizza scene that this list could run forever, but Monsterella is one place to start, the wood-fired oven turning out classics stacked with Italian sausage alongside hearty vegetarian options (think mushrooms glistening with infused truffle oil).
At Pappagallo, the generous split of equally delicious red and white sauce pizzas settles any tableside debates on which base reigns supreme. Meanwhile, Il Locale adds sauces to dip crusts into from their Napoletana-style bases.
The only Perth pizza place to win a place in the 50 Top Pizza Guide, Maestro Sourdough Pizza is loved for its light sourdough bases and truffle wagyu pizza.
Canteen Pizza has a new(ish) Applecross address, but the top-quality pizza remains, while over in Como you’ve got Da Napoli dishing up the biggest, authentic Napoletana-style pizzas in town.
Love a good pour? Head to Casa Pizzeria and grab a bottle to take away next door, or make your way to King Somm for a carbonara pizza at the bar.
If you’re in the CBD, descend into the underground pizza bar Alfred’s Pizzeria, a pilgrimage for office workers and Northbridge-bound revellers, or discover Canadian deep-dish pizza with a local twist at Willi’s.
Then there’s Pretty Good Pizza, which punches above its namesake with crisp bases and nostalgic toppings.
Si Paradiso’s oven continues to pump out blistered bases while their toppings – potato and Raclette, say – show the textural symphony that comes when tradition breaks borders. On breaking borders, over in Fremantle, Lola’s is serving slice-shop-style pizzas with Australian toppings, while Eugene’s is a go-to for light, airy bases topped with Italian classics.
Back in the northern suburbs, Il Falco is the place for a crispy pizza and a spritz, and don’t forget the truffle aioli for dipping.
Craving Roman-style slices? Try Al Trancio in Belmont, which offers a legendary version loaded with porchetta, or head to Threecoins & Sons, who pays homage to Rome with a selection of pinsas—flatbreads topped with thinly cut discs of finocchiona, stracciatella from locals La Delizia Latticini, and other Italian staples. These are pushing the definition of pizza as it’s known in the West, with excellent results.
