Updated ,first published
Italian$
Thin-base pizzas in an eat-out-of-the-pizza-box atmosphere.
In the cutthroat battleground of the inner west pizza scene, it can be hard to decide which slice reigns supreme. The bantamweight Westwood Pizza, with a tight menu and tiny footprint, puts up a commendable fight.
Its signature honey and garlic number floats like a butterfly thanks to a savoury-sweet double-punch, achieved through a three-month garlic fermentation process and a drizzle of thyme-infused honey. Elsewhere on the blackboard, the topping list is equally restrained and high quality – spicy ’nduja with ricotta, say, for the sting, or spanner crab ramped up by shellfish oil – and presented on thin, charred dough, which has spent three days under ferment.
Throw in some XO sauce as a condiment, a tumble of scorched shishito peppers and Ciccone & Sons ice-cream and it’s a bona fide knockout. Be quick, though. Once the 250th pizza leaves the wood oven each evening, the show’s over.
Good to know: For takeaway, you can pre-order by phone from 3pm.
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Last visited: 2025
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