Review Pizza Madre - Marrickville

We know Pizza Madre gets super busy so we booked a table and arrived early. The pizzas here are absolutely amazing and probably one of the best pizzas we have ever had. The pizza base is delicious and the toppings are so tasty you forget it's vegetarian! There's a good selection of beer and wine also. The waitress we had was super friendly and helpful. We will definitely come back to try the other pizzas! Highly recommended.

The restaurant is super popular, with up to 10 people waiting to get in at any time so be prepared to wait. It get really busy with numerous walks in and lots of people buying takeaway. Food can take a little longer than usual but it is worth the wait. Probably in the top 3 best pizzas I have ever had in my entire life. Incredibly delicious. The dough is to die for. I will come back!

First time visit, a bit quiet at Saturday lunch. Saw the fresh roasted miso eggplant when entering the restaurant, ordered the eggplant salad. Also picked king mushroom pizza. Size is very generous. They only do vegetarian pizzas and menu changes every month, they would update it on ins. I would definitely give it another go for more vegetarian pizzas.

I can say with confidence one of the best Neapolitan pizza joints in Sydney. Each pizza was perfectly thin with a chewy and airy crust. My personal favourite was the tomato based one and truffle potato pizzas. Will come back for excellent food and friendly amazing service too 😀

Highly recommend the four cheese pizza! It’s not greasy and overly heavy, and the honey was a very nice addition. Lemon gin slushy was very light but soooo yummy. Absolutely the highlight of the night! Definitely make a booking. Line can get long. Also worth the wait for the pizzas, although they take a while to come out.

One of the best pizzas places in Sydney. Despite being vegan/vegetarian the pizzas are tasty and flavourful. Highly recommend the pumpkin and broccolini pizza. If you are feeling cheeky, the tiramisu is great too! Would come back in a heart beat!

Pizza Madre is now one of my top 5 pizza places in Sydney and that’s saying something because I love a good slice! These folks have somehow kept all the important parts of what makes a pizza great and then shaken up the rest to make it exciting and fun again. Best part: not one animal was hurt for my slice. We had an eggplant and fermented chilli pizza and it was sensational. Creamy, zesty with a super mild spice-hum to liven the tastebuds. We ordered through the website and arrived just as we paid online - very simple process. A friendly staff-member came outside and greeted us and took note of our order. Our pizza was in our hands in about 15 minutes. Well done pizza made: you’ve stolen a pizza my heart 💜

Ordered two takeaway pizzas over the phone, the 4 cheese and the ox heart tomato, and the service on arrival was very good. Both were full of fragrant flavours and we didn’t miss the meat at all. The crust was very good too. Ps my bad photos don’t do the pizza justice

Long wait for pizza but we got some big floppy ones cut into unexpectedly large quarters. They tasted good though (margarita and potato), from the bases to the sparse toppings and the lots of herbs. Really quite good but I'd expect better at this price.

We were pleasantly surprised by pizza madre. Excellent house red wine and delicious sourdough pizza. Also must try the “farinara” which comes with chickpea flat bread and lemon and dill ricotta - great combination of flavour.<br/><br/>Update: can’t stop coming back here!! The pizza is sooo good.

Great sourdough pizza run by the guys from Twochaps in Marrickville. Menu is seasonal and they use some great cooking techniques and source good quality ingredients

Oozing corner store charm, Pizza Madre adds a deep red glow to an otherwise industrial corner of Marrickville. Even on a night plagued by torrential downpours, it’s rammed, with a queue waiting for an inside table to escape the overflowing storm-water drains that threaten to spill over onto the pavement. Inside you’ll find two simply furnished rooms packed with people, with the front room dominated by a large round pizza oven. We pull up on a high marble table with stools on two sides, and a wooden window seat on the other. Both the menu and the drinks list are single page affairs. Catching up with a mate, we’re in the mood to wine, so kick off with the Express Winemakers Chenin Blanc ($15/glass) a minimal intervention wine from the Great Southern in Western Australia. With lime, chalkiness and an interesting funky rumble, it’s easy to drink with or without...

Adjacent the mayhem that is the Sydenham and Illawarra Road intersection, our conversation struggles to compete with the flight path directly above our heads. The small interior of the venue jam-packed with local families and chaotic kiddos had persuaded us to dine al fresco.<br/><br/>If only my dinner companion could hear me better, I was explaining that Pizza Madre was a relatively new-to-the-scene Pizzeria, whose shtick was ‘locally sourced’. And they meant it. <br/><br/>Even my Negroni ($16) was made with Australian ‘Red Okar’, rather than the classic Campari. The flavour of the Negroni (and thought that went into selecting its alternative ingredient), was appreciated. The fact that it came premixed, was less appreciated.<br/><br/>The Pizzas impressed, even for a purist such as myself. I had my doubts about what clearly looked in photographs to be a Neapolitan style Pizza (is there any other kind?), being made with sourdough starter. Nonetheless, it worked better than I’d expected. <br/><br/>As the self proclaimed purist, I went with the Smoked Mozzarella, Tomato, Basil and Oregano ($21), and my date, the Eggplant with Black Olive, Elephant Garlic Oil and Buttermilk Ricotta ($24). This proved a perfect sample of the ‘simple’ to ‘less simple’ flavour spectrum. <br/><br/>Both Pizzas were produced to a very high standard, and the non-conventional methods and ingredients used only served to galvanise my appreciation further.<br/><br/>While some might argue Pizza Madre is a less Italian style Pizzeria, I would note that Italian food philosophy, being grounded deeply in local produce and seasonality, might suggest that this pocket of the Sydney Pizza scene is arguably more Italian than the ‘classic’ places. <br/><br/>It’s still no Lucio’s, but certainly one to check out in my opinion.

The pizza is so disappointing. We ordered a margherita, the crust was 2/3 of the pizza, and needed more time in the oven. The innards of the crust were very doughy. The cheese on the margherita was not cooked and there was not one leaf of basil on it. Atmosphere was crammed in and service was slow.