GOOD PIZZA ALEXANDRIA | SYDNEY
THE INNOVATORS DISRUPTING THE WOOD FIRE PIZZA SCENE
WHY YOU NEED TO TRY GOOD PIZZA.
Have you ever wondered if there could be more to the run-of-the mill pizza? Look no further; GOOD PIZZA Alexandria sports an entirely original menu. At Good Pizza, we combine contemporary local ingredients and techniques with traditional methods.
We hand stretch our dough, which is cold fermented over a 24hr proving period and of course cook using a wood-fire oven. The result is the old meets the new, culminating deliciously in an alluring synthesis of worlds and creating the ultimate options for meat, seafood, vegetarian, and vegan pizza in in Sydney.
VEGAN PIZZA? WE’VE GOT YOU COVERED.
We create vegan dishes that hold up full flavour and texture on their own, not just a main meal with the protein element removed. Our Millennial is our flagship example of that. It includes char grilled eggplant, roasted capsicum and smashed avocado with fresh parsley and fennel fronds. It’s full of texture and flavour, and doesn’t feel like it needs some dairy or meat to become a meal.
Backed by more than 10 years of expertise in the business, Good Pizza delights its dining, delivery and take away customers with a wide array of flavors catering to Alexandria, Rosebery, Mascot, and Sydney’s Inner west. Its premium contemporary take on an all-time favorite is taken even further by specialty selections for vegetarian and vegan customers of Good Pizza. End your meal on a sweet note with interesting options for a dessert pizza.
It’s time for you to try a Good Pizza.
“I first came up with the concept of Good Pizza when I noticed that all the pizza restaurants of note in Sydney had a lot of similarities in their menus – everyone else is essentially competing to make the better Margherita. It’s been done.
“…everyone else is essentially competing to make the better Margherita. It’s been done.”
Conversely, any pizza place that tries something new does so without respect to the old-school elements that make it good. Some of the dishes I’ve seen plated up would be an insult to the creators of pizza in Napoli. To ignore something that has been honed and perfected across hundreds of years is just stupid.”
– Owner, Alex Pisani.