Only a few years ago, there was a limited supply of good pizza on the Coast.
Pizza purists were in the grip of withdrawals unable to find a traditional thin crust or a classic calzone to satisfy their cravings.
Thankfully, things have changed and the Coastie pizza scene is now thriving.
From traditional wood fired Italian at Avoca to old school pan at Woy Woy, here are a few of our fave Central Coast pizza places.
One of the first to introduce classic Italian pizza to the Coast, Cameron Cansdell and Hayley Hardcastle heard our cries for a decent crust and transformed part of their Avoca Italian eatery, Bombini, into a pizzeria. Bombini Pizza serves up traditional and Neapolitan-style thin crust pizzas from a wood fired oven, to enjoy with a garden fresh insalata and a vino. It’s all about quality, with the dough made from organic Australian flour and ingredients including San Marzano tomatoes, San Daniele prosciutto, spicy n’duja and buffalo mozzarella. You won’t find ham and pineapple here, not even on the kids menu.
Woy Woy has a rocking new pizzeria in Tropicana Pizza Pizza and it has become a fast fave with Peninsula locals. The retro pizza joint is the brainchild of Woy Woy local Tim Stock and his stylish missus Cate Stewart, one half of design studio Stewart + Highfield. From the neon sign to the checkered tablecloths, it’s the kind of pizza joint that will make you feel a stab of nostalgia, with the kind of pan pizza that harks back to carefree 80s summers. They brought in a dough expert – local foodie Yasmin Newman – to craft the perfect base for the pan and have modernised the old school flavours – the ham and pineapple pie is spiced up with pickled jalapeños and the Caesar salad is served with kale.
The O.G of proper pizza, La Fiamma has been serving up authentic Italian pizza from its location inside the retro Ettalong Markets for as long as anyone can remember. It was actually 2007 when La Fiamma Pizzeria first fired up their wood-burning oven to 400 degrees with the aim of bringing ‘real pizza’ to the Coast. La Fiamma belongs to La Federazione Italiana Pizzaioli Nel Mondo meaning the dough is made only with flour, yeast, salt and water, and must be rolled out and shaped by hand. Using the same age-old techniques that Napolitan and Sicilian masters have been using for centuries, La Fiamma’s pizzaiolis (apparently that’s what pizza makers are called) have been trained to craft a truly authentic pizza. Add San Marzano tomatoes, fresh mozzarella and classic toppings such as prosciutto parma, Italian sausage and radicchio salad, and you have a fine piece of pie.
Pizza and mushrooms are damn delicious on their own but when you combine the two, you make a slice of food heaven. Perched on the fringe of Gosford’s Imperial Shopping Centre, Italian restaurant Pinocchios piles authentic ingredients such as DOP (Denominazione di Origine Protetta) parma di prosciutto and parmigiana onto its thin crust to make scrumptious pizza. But it’s the generous use of truffle oil, especially on their funghi pizza, that may literally make your mouth water (you’ve been warned!). They also offer gluten-free and vegan options using ‘notzarella’.
At Davistown’s new waterfront restaurant – The Dart and Feather – the pizzas have been inspired by the best. After working with hatted Sardinian chef Giovanni Pilu at his Sydney restaurants, including pizza haven Cavallino, Logan Dart (the dart) and his long-time mate and business partner Peter Featherby (the feather) know what makes a good pie. With a beautiful, bubbly base, toppings including puttanesca, pancetta, sopressa and sausage, and a combination of cheeses from manchego to mozzarella, the pair have brought some seriously good crust to the Coast.
Since undergoing a renovation which has transformed Rhonda’s from a late-night venue into a seaside Italian restaurant, Italophile’s have a new hang out. Under the passionate tutelage of executive chef Richard Wagemaker, the Terrigal bar is now serving up classic hand-stretched thin crust Roman-style pizzas with all the ingredients you want to see on a pizza menu: pepperoni, parma ham, pork and fennel sausage, buffalo mozzarella, sopressa and truffle oil. The dough is handmade with 5 Stagioni wholemeal flour which has been milled by granite grindstones and cooked in a two tonne pizza oven that’s insulated with volcanic rock from Mt Vesuvius. As owner Ty Van Emden says, “If you’re going to do Italian, you’ve got to do it right”.