Canberra's Top Pizza

Dean Martin sang it best - “When the moon hits your eye like a big-a pizza pie, that’s amore” - and love it is, especially if the pizza is great. And these days, that’s not hard to find.

This incredibly popular, but simple meal is no longer just a convenient takeaway. Even the ritziest of restaurants now have them on the menu and pizza ovens are springing up in backyards everywhere.

Despite the proliferation of makers and tastes, any good pizza starts with a great base, or crust, whether you like it thin and crispy or the thicker style of the pan pizza. Even if you don’t have the technique to toss the dough Italian style, it should still be well risen and well turned.

The simple original tomato, mozzarella and basil pizza topping, a combination that is still is an enduring favourite, has been eclipsed with choices ranging from ham, sausage, olives, anchovies, mushrooms and chilli to smoked salmon or satay chicken.

But, no matter what your preference, like any good meal when it comes to ingredients to get the best out of your pizza, fresh is best.

Cooking pizzas can be an art in itself. It can be done in an electric oven, but nothing really beats the crispy crust and beautifully blended flavours achieved in a wood-fired oven that, together with a good red, give you the perfect meal.

Sarah Murray, Citysearch