Mister Margherita

OPEN FROM 5 PM – 9:45 PM, Labour Day, 10th March

Walk-ins are welcome. For bookings or orders, call

(03) 9682 2287
(03) 9682 2275

Walk-ins are welcome. For bookings or orders, call (03) 9682 2287 | (03) 9682 2275

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OPEN from 4:30 PM - 9:45 PM on 27th September, Grand Final Eve

Menu

Walk-ins are always welcome, or
reserve your table

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Why We Are
the Best Pizza
in Melbourne?

More Than Just a Claim: What Makes Mister Margherita the Best Pizza in Melbourne?

Melbourne isn't short on pizza. You can find a slice on almost any corner. But finding true, authentic Italian pizza the kind that transports you straight to a Napoli street.is another story. Many claim to be the "best," but at Mister Margherita, we believe "best" isn't a slogan; it's the result of an uncompromising process. We don't just make pizza; we honor a tradition. Here is our case for why we are a benchmark for authentic Italian pizza in Melbourne.

It Starts with the Soul of the Pizza, The Dough

You can't hide poor technique with toppings. The foundation of any world-class pizza is its dough. Ours is a labour of love, science, and patience. The Flour: We use only imported, finely milled "Tipo 00" flour. This is non-negotiable for achieving the classic Neapolitan texture soft, light, and structured. The Fermentation: This is our critical differentiator. Our dough undergoes a minimum 72-hour cold fermentation. This slow process develops complex flavours and, most importantly, breaks down the glutens, making our pizza incredibly light and easy to digest. It’s the difference between feeling satisfied and feeling "stuffed." The Handling: Each pizza base is stretched by hand. No rolling pins, no machines. This preserves the delicate air pockets created during fermentation, ensuring that perfect, puffy "cornicione" (the crust).

best focaccia in melbourne

The "Holy Trinity" of Authentic Ingredients

If the dough is the soul, these are the heart. For a true Margherita, there is no room for substitution.
1. The Tomatoes: Certified San Marzano We don't use generic tomato paste. We use only Pomodoro San Marzano dell'Agro Sarnese-Nocerino. These are tomatoes grown in the volcanic soil near Mount Vesuvius, prized for their lower acidity and distinct, sweet flavour. They are the only choice for an authentic Italian base.
2. The Cheese: True Fior di Latte Forget pre-shredded, low-moisture mozzarella. We use fresh Fior di Latte a delicate, clean-tasting cow's milk mozzarella. It melts beautifully, providing a creamy texture that complements the acidic tomato rather than overwhelming it with salt and oil.
3. The Finish: Basil, Oil, and Fire A few leaves of fresh basil, a drizzle of high-quality Extra Virgin Olive Oil, and the final, critical element: fire.

The Final Element: A Traditional Wood-Fired Oven

You cannot replicate an authentic pizza in a conventional oven. Our custom-built, wood-fired oven reaches temperatures exceeding 400°C (750°F). This intense, dry heat does two things:
It cooks the pizza in 60-90 seconds, locking in the freshness of the ingredients. It creates the signature "leopard-spotting" on the crust, adding a subtle, smoky flavour that is the hallmark of true Neapolitan pizza

The Verdict: "Best" is a Promise, Not Just a Word

So, why are we the best pizza in Melbourne? Because we believe "best" isn't about marketing; it's about authenticity and consistency. It’s about respecting the centuries-old process. It’s about refusing to cut corners on the 72-hour dough, the San Marzano tomatoes, or the wood-fired finish. In a city full of shortcuts, we are an authentic Italian restaurant dedicated to doing things the right way.

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