The best pizza's to try!

At SiSCo, you’ll find that the flavours are every bit as big as the welcome. All the usual menu favourites are here - including pizzas that fly out of the oven - as well as a specials board that changes weekly to showcase the very best of the season’s fresh produce.

SiSCo is GF-friendly, fully licensed and BYO (wine only) and good value. Everyone’s welcome, so bring your friends and bring your family. It’s open Wednesday to Sunday from 5pm for take-away (pick-up only) and from 5.30pm for dine-in - and reservations are recommended.

SISCO PIZZA RESTAURANT A: 2113 Point Nepean Road, Rye T: 5985 3967 www.siscopizza.com.au

Zero95 Pizza Bar provides a little taste of Naples. Zero95’s mouthwatering pizzas have been transporting customers to southern Italy through the taste of traditional neapolitan pizza and pasta for more than a year now. The Dromana store is the sister of its flagship Doncaster East venue, which was awarded the title of the World’s Best Pizza in 2016. There is no stopping Zero95 now as it takes over the Mornington Peninsula one pizza at a time. Home-style Italian cooking is head chef and co-owner Daniel Mastramico’s forte, and it’s reflected in the menu through his modern take on traditional rustic dishes. Coowners Anthony Biviano and Jim Mavrogiannis, alongside general manager and co-owner Domenic Butera, deliver an authentic slice of southern Italian cuisine. The 450C red gum wood-fired pizza oven along with the San Marzano tomatoes flown in from Naples and used to make the traditional neapolitan sauce have the pizzas bursting with flavour. ZERO95 PIZZA BAR Opening hours: daily noon-late A: 199-201 Point Nepean Rd, Dromana T: 5981 9186 www.zero95.com.au

Woodfire Pizza Co are handcrafting thin-crust artisan pizzas in their wood-fired oven. This is no conveyor belt production line. Each pizza is given individual attention in the oven to ensure they are ‘Bellissimo’. There’s an impressive list of 23 gourmet pizzas as well as five traditional options — and you can build your own if that tickles your tastebuds. “The key is managing the temperatures in the wood-fired oven,” said owner Stuart, “and also having the ability to monitor each pizza that’s in the oven. We are able to cook several at a time but you have to keep an eye on each one — less than 30 seconds can change it all.” It’s an art and he’s got it down pat. Sure it can be slower than other methods, but the unique process draws customers from all over the Peninsula and Bayside. After taking over as head pizzaiolo and owner three months ago, Stuart says the 24-seat restaurant has weekly specials that are ideal for those regular date nights or family outings. The licensed venue is open from 5.30pm and offers wine, pre mixed spirits and beer all at affordable prices. There’s plenty of parking and home delivery is available. WOODFIRE PIZZA CO A: 2/209 Mornington-Tyabb Rd, Mornington T: 5975 4359 www.woodfirepizzaco.com.au

“I would never win an award for not loving pizza!” — Dwayne ‘The Rock’ Johnson What is it about pizza that consumes us with such addictive zeal? We can eat cold pizza for breakfast, share a pizza for lunch with a friend and order 30 pizzas for a work party — all in the same day. And the simplest, yet most prolific, arguably the most satisfying is the humble margherita. Dough. Tomato. Cheese. Basil. Salt. Oil. The variations are infinite. San Marzano vs cherry tomatoes vs napoli sauce. Fior di latte vs buffalo mozzarella vs bocconcini. Whole leaf vs chopped basil. Rock salt before cooking vs after cooking. And on and on! Who’s right? Who’s wrong? Honestly, we think our pizzas are amazing! Come try one or all of our glorious pizzas at The Deck est 2013. Garlic, margherita, meatlovers, pumpkin, capricciosa or mexicana. Viva la pizza! THE DECK A: 2-4 Davey St, Frankston T: 9783 1003 www.thedeckbar.net.au

Sometimes the last thing you want to do at the end of a long day is cook dinner, so why not let Vinnies Pizza Boys in Mount Eliza do all the work for you? This well-loved Mount Eliza eatery has been owned and operated by the same family for 18 years and the word is the food just gets better. Creating delicious Italian dishes made from fresh, premium quality produce since 2001, Vinnies Pizza Boys has grown from their pizza takeaway and delivery roots to offer delicious in-house dining services and easy online ordering capabilities. All you need to do is log on to www.vinniespizzaboys.com to order some of the best pizza and pasta around, which will be delivered straight to your door — but there’s lots more for your tastebuds to explore, including fresh oysters, South Gippsland eye fillet and lobster and prawn ravioli too. This summer Vinnies Pizza Boys will be offering Christmas-inspired fare including lobster, plum pudding, ribs and roasts. They’ll also have an outdoor bar ready to go for Gig on the Green in February. Cheers! VINNIES PIZZA BOYS A: 57-59 Mount Eliza Way, Mount Eliza T: 9787 4111 www.vinniespizzaboys.com

Fontalina provides the ultimate Italian dining experience, serving up authentic Neapolitan pizza and classic Italian dishes that are cooked the traditional way inside wood-fired ovens. All the dough is made in-house and hand-stretched by skilled Italian chefs who deliver superb Italian food to be enjoyed and shared with family and friends. The focus on delivering beautiful flavours, delicately combined with generous quantities is what makes Fontalina’s pizzas an absolute standout. Each pizza is manually turned in the oven for total cooking perfection, and the house-made gluten-free pizza bases have attracted a cult following. You will be tempted by such classic mouthwatering Italian dishes as bresaola, lasagna, wood-fired scampi, wood-fired octopus and delicious fish specials. Vegetarians and vegans are well catered for and the desserts are simply amazing!

FONTALINA A: Shop 8, 2-8 Tulum Village, Russell St, Balnarring T: 5983 1830 www.fontalina.com

The history of New York-style pizza began with the opening of America’s first Napoletana pizzeria, Lombardi’s, by Gennaro Lombardi in the Little Italy neighbourhood of Manhattan in 1905. Over the past 100 years the traditional Napoletana Pizza evolved into the New York-style pizza with varieties that reflected the vast ethnic diversity of the city. With classics such as the Mexicana and Americana, New York had made its mark on traditional pizza. At Wall St Pizza Co, we celebrate the fusion of traditional Napoletana Pizza and New York City diversity, serving old-school pizza, pasta, steak, tapas and more. We use ‘00’ flour and twice proof our dough over 48-72 hours to produce a traditional napoletan base. We then use only premium fresh produce to give you a taste sensation with every bite. You can enjoy our menu dine-in at our vintage New York-style venue, take away, or delivered to your door. Wall St Pizza Co. We think inside the box. WALL ST PIZZA CO A: 19 Ranelagh Drive, Mount Eliza T: 9787 9400 www.wallstpizzaco.com.au

What can we say to you about our pizza? You be the judge. The pizza is a savoury dish of Italian origin, consisting of toppings that suit the guest’s appetite. The most important part of making a pizza is getting the dough right. The artisan guidance to our team is that of more than 45 years in the industry; we deliver that into your palate with the perfect crunch. Anyone can make pizza, but the skills that are required to make the perfect pizza come from behind the scenes with artisan skill, Italian origins, passion, and the perfect culture. Crispy crust, bubbling cheese, savoury tomato sauce, prawns, grilled zucchini, red onions, garlic topped with basil, a drizzle of virgin olive oil, and you’re in the mood for a feast — but it’s also the perfect shareable feast because it’s pretty much humankind’s agreed-upon favourite food. Pizza is a serious Italian business and if you love it, you must try ours. Sorrento Trattoria is the pizza place where traditional and gourmet pizzas are at your appetite’s service. SORRENTO TRATTORIA A: 20 Ocean Beach Rd, Sorrento T: 5984 5655 www.sorrentotrattoria.com.au