Maestro Sourdough Pizza

When the first lockdown hit in 2020, Andrea Brunelli figured he'd whip up the odd pizza for mates and family to pass the time. Turns out word travels fast in North Beach, within weeks he was churning out over 60 pizzas a week, and it became obvious his home kitchen wasn't going to cut it anymore. Originally from Italy and now firmly settled in Perth, Andrea has since turned that lockdown experiment into Maestro, a Neapolitan-style pizzeria that blends old-school tradition with a distinctly modern edge and has become something of a local institution in the process.

Its reputation precedes it: Maestro has just been recognised amongst the best pizza in the world, the only WA pizzeria to claim a spot in the official 50 Top Pizza Guide, ranked #9 in Australia for 2024. So, if you call yourself a connoisseur, head on down to test your tastebuds. Their ingredients are either locally sourced or imported directly from Italy, packing every pizza with authentic Italian flavour from the comfort of your local area. Their "contemporary" dough marries traditional Neapolitan technique with modern kneading knowledge, and Andrea has spent years perfecting the formula: high hydration, long fermentation, and a quick cook that makes every pizza light, airy, and easy to digest.

At the heart of it all is the sourdough that's been carefully nurtured for five years, with good bacteria that keep it fresh and healthy. That dedication translates into serious versatility on the plate, with bases ranging from soft and pillowy or crisp and fried. Kick things off with the fried cone, filled with pesto, parmesan cream, and a dusting of tomato, before moving through a menu that swings confidently between indulgent (the truffle wagyu) and fearless (the Indominus Rex), alongside the timeless favourites everyone knows.

Struggling to choose? Hand the reins over with the Maestro Experience, the first pizza degustation of its kind in Australia. It's a six-course journey designed for sharing, complete with standout beef and prawn tartare courses that push well beyond typical pizzeria territory. Dietary requirements and allergies are handled with genuine care, so there's no reason to hold back. Arrive hungry, expect luxury, and don't plan anything for afterwards, you won't want to move.