Best Pizza in New Zealand

"There’s alot to take into account when choosing the best pizzeria in the city - but it has to be said, Dante’s have reached a standard in New Zealand nobody yet has. They’re the first pizzeria in the country (joining 472 others wordwide) to receive membership into the prestigious culinary institute ‘Associazione Verace Pizza Napoletana’ - let’s just say the certification process for a pizzeria to join the club is…’rigorous’…you can’t just buy a membership online! Beautifully fresh, handmade thin bases are the perfect amount of crispiness in the all the right places, and soft but never doughy in those other places (you’re a pizza fan - so you know what I mean!) And the bases are topped with just the right amount (traditionally speaking) of toppings. They’re THE ONE in the city at the moment, and good luck to them at the World Finals in 2015."

"I simply LOVE Epolito’s - but, I’ll let another Localist lover and true Epolitos fan, ‘Marni P.’, do the talking this time: “If you have not tried Epolito’s pizzas than you have not lived! If you are a true pizza lover then this is were you want to be. If you want a pizza that is as big as your table then I suggest trying the large size. Epolitos is an authentic New York-Italian styled pizzeria - the bases are made fresh everyday by the pizza chef who is originally from New York and has the accent to go with it. If you are someone who loves classic Italian pizzas then try the margherita, if not there are a lot more to choose from on the menu. If you are a ‘more modern’ or ‘something different’ kind of person I suggest trying the artichoke heart, anchovy and lemon pizza - it will blow your mind and give you a whole new look at how pizza should taste and look.” ...AND TAKE NOTE: As of today (18th November, 2014), Epolito’s have a new location on Richmond Road in Grey Lynn, but are in the process of renovating - keep an eye on their Facebook page for an opening date!"

"It is TOUGH to put Al Volo’s in at third considering how equally fond I am of their slices. Everything about this place screams authentic Italian - the flag hanging under the menu, their accents, the pure (and strictly) Italian only ingredients used, the wood fired oven, the Peroni and San Pelligrina-stocked fridge…it’s absolutely one of those “oh my gosh, you haven’t been?!?!” types of places. All pizza lovers must try a slice or three of these Neopolitan treats because their creators know what they are doing."

"The pizza chef at Prego has been there since the restaurant’s first day in 1986…NINETEEN EIGHTY SIX! He’s one of the sole reasons why Prego is an absolute institution, keeping a never-ending flow of diners coming back for his scrumptious slices. In the hospitality industry it’s consistency that creates longevity for an establishment - and Prego have proved worthy of both of these feats. On the pizza front it’s choices like the classic margherita, pollo arrosto, or marinara that have been on the menu for literally decades, never experiencing a slump in popularity. All I can say is get there, try them, and see why for yourself."