Peppina's Pizza Roselands — Local services in Sydney

Just next to @duoduoicecream in Roseland’s is @peppinaspizza , the brainchild of best friend’s of 20 years and with pedigree from @pizza.madre , known for their vegetarian pizzas. Pizza Madre recently took 24th best pizza in APAC and 3rd best pizza in Australia from Top 50 Pizza. While the dedication and hard work deserves to be recognised, I am slightly dubious about these awards and don’t know what criteria they use since Al Taglio took best pizza in Sydney, and I don’t know anyone in my circles that has ever talked about Al Taglio being the best pizza in Sydney let alone Surry Hills.

The menu is tight, having only 5 pizzas all with a medium hydration sourdough base, and the pizzas are vegetarian or halal.

I opted for the meat pizzas.

$23 - Salamino - San marzano, spicy beef salami, fior di latte, calabrian chilli + basil $27 - Patate e Salsiccia - Confit garlic cream, fior di latte, potato, lamb sausage, red onion, fried rosemary + manchego

The dough is pretty nice: it’s light, easily tearable yet maintains its structure and has an ever so subtle tang. As for flavour combos, pizzas were decent, but each had an item that overpowered the rest of the pizzas for me, and out of the two I preferred the Salamino.

San marzano is always great with fior di latte and the spicy beef salami had good flavour when you get a piece, but the calabrian chili drowns out most of the flavour on the Salamino; not in a too spicy way, just the flavour itself. Sometimes less is more.

With the Patate e Salsiccia the potatoes and confit garlic were great, but as someone who doesn’t eat lamb all too often, though this is probably a me issue rather than a sausage issue, the lamb was just a little too gamey for me. I found myself enjoying the pizza a lot more after picking the sausage off, though after some time I got used to it.

That being said, I do enjoy the dough and think I would go to town on the Margherita and Quattro Formaggi, so I’ll definitely be trying...

My partner and I came to eat at PEPPINAS PIZZA just last week, and we were astounded by the professional level of service we received, both the chef and the front of house staff went above and beyond to create a magical experience, they were friendly, helpful & polite and all staff had excellent knowledge of their products and the processes behind the preparation. The menu is short and sweet, but there is suitable flavours for everyone. Including delicious vegetarian items such as the Quattro fromaggi. The Dough in its self is a work of art, a beautiful traditional Italian Sourdough recipe, rested and fermented to perfection, clearly a deep passion of the chef and it shows! Id even be as bold to say this is the best pizza dough in Sydney, even better than Pizza Madre! Light & Crisp, yet filling and oh so delicious. To any one looking for a relaxed, but intimate style out door dining, or even just a cracker take away pizza. PEPPINOS PIZZA on chapel street is the place to go! Huge compliments to the chef and the rest of team, their hard work provides a culinary experience like no other. Get it...

We visited on their opening day, and the service was exceptional—swift and attentive. It's regrettable to hear that, as of yesterday, they're no longer operating in Roselands. This news is disheartening, especially for locals like me who appreciated having such a great place nearby. I would have loved to continue enjoying their offerings close to home.

Their menu boasts 5 pizzas, all crafted with a medium hydration sourdough base, and they cater to both vegetarians and those following a halal diet. I opted to savor two pizzas:

Salamino - QUATTRO FORMAGGI

The dough is delightful – light, easily tearable, maintains structure, and has a subtle tang. The crust is both crispy and airy. While the San Marzano and spicy beef salami combination was enjoyable, the Calabrian chili was a bit too intense for my taste.

On the other hand, the QUATTRO FORMAGGI with walnuts and honey was a delightful experience, and I found myself thoroughly enjoying the pizza. Given my appreciation for the dough, I'm looking forward to trying their Margherita on...