We’re accustomed to the idea that every slice of pizza worth its weight in gold requires decent lashings of mozzarella. Which is why the news that famed Newtown pizzeria Gigi is a cheese-free haven of vegan goodness might be a bit of a shock to the unknowing pizza fan. The King Street digs decided to kick ththeir double smoked ham to the curb years ago in favour of a plant-based menu and have never looked back. The pizza here is sustainable and made with fresh, locally grown produce.

At Dimitri's new Oxford Street outpost, the woodfire pizza is made with a 100-percent sourdough base that is fermented for a minimum of 48 hours. Expect to find unorthodox toppings including brussels sprouts, honey (from Williams’ mum’s beehive), onion and fennel jam, and corn atop the pies — as well as the necessary mozzarella, which is stretched daily in-house.

Happy As Larry is the CBD home to the storied slices of the Sydney food truck of the same name. Before opening the store, Anthony Severino spent over a year in Italy researching the art of traditional pizza making. Menu highlights include the bianca (topped with wild broccoli, red onion and mushroom; the sausage and mushroom boscaiola which starts with a creamy base and is topped with Calabrese sausage, mushroom and peas;and the mixed mushroom, equipped with four types of mushroom.

Traditional pizza done well, the bases at Bella Brutta are a mix between Neapolitan and Roman style — blistered and chewy, but crisp enough that it can be eaten with your hands — and toppings vary widely, taking their inspiration from America and across Italy. The clam pizza is the show stealer. This white-based pizza is heavy on the chilli and garlic, and unlike anything else we’ve tried in Australia.

This snug Marrickville eatery is immediately inviting, radiating a pastel pink glow that spills out onto the corner of the busy Victoria Road. Pizza Madre is brought to you by the culinary legends behind cafe and pasta mecca, Two Chaps, and is similarly characterised by effortless simplicity. The vegetarian ingredients are seasonal and exceptionally fresh. Each month, which are shuffled, altered and revised based on the availability of local produce.

A fan-favourite down south, DOC Surry Hills is Sydney’s first taste of this beloved Melbourne hospitality group. DOC is known for its crisp pizzas and commitment to timeless Italian simplicity. On the menu, you’ll spy plenty of top-notch imported Italian ingredients, which are all displayed on a map — so you know exactly where each tasty morsel has come from. Chianti truffle oil is splashed on the pizza ai porcini, while the napoletana stars San Marzano tomatoes, Ligurian olives and anchovies.

Occupying the old Limoncello digs in Double Bay, Matteo is the labour of chef Orazio D’Elia (Da Orazio Pizza and Porchetta). The hero of the restaurant is the matte white cladded woodfired pizza oven with forrest green panelling encasing it. Fans of D’Elia will recognise the pizza formula here: a charred, soft base and sparse, quality ingredients. If you can't make it to Double Bay, you can also find these tasty rounds at Matteo's CBD outpost.

While the Frankie’s experience stretches far beyond its menu, it all starts with the pizza at this restaurant, dive bar and concert venue. In 2020, the bar revamped th emenu, enlist the help of Dan Pepperell of Restaurant Hubert to give it new life. Pizza here is $6.50 a slice (or $1 during happy hour) meaning you can sample plenty of varieties. Dipping sauces are also on offer to enhance the pizza experience. Make sure you take full of advantage of this Sydney icon before it closes.

Opening a restaurant at any time is hard, but your back is really up against the wall if you try to do it in the midst of a four-month lockdown. Despite that the My Mother's Cousin team pulled it off, opening this beloved spot in the middle of Sydney’s lockdown. The Bexley North restaurant is a classic pizza and wing joint that nails the simple things. The dough is fermented for 48 hours and topped with high-quality ingredients that stray from the mundane while staying true to classic flavours.

Venture down to the southernmost point of King Street and you’ll find hot pinsa romana emerging five days a week from Casa Mia Osteria. This inventive style of pizza is a contemporary reinvention of an ancient Roman technique that’s growing in popularity across Italy. The fluffy oval-shaped pizzas combines three different types of flour. This means that it rises more when cooking resulting in the pinsa romana’s signature light and crunchy bases.