Verace Pizzeria Stoking the Pizza Oven

Verace Pizzeria | Macquarie Park



Sydney suburb Macquarie Park is home to Verace Pizzeria, the maker of the world’s and Australia’s best pizza, officially winning the title of 1st place in the category Overall World Grand Championship at the World Pizza Championships in 2016.  The Verace Pizzeria team was led by owner Stefano Cirene – and they still hold the title! You can enjoy Australia’s most authentic Napoletana pizza at Verace Pizzeria seven days a week for lunch and dinner, and for breakfast Monday to Friday.

Verace Pizzeria boasts over fifteen 1st place titles spread across the Australian and World Pizza Championships – a full list of their accolades is available HERE. “We are very proud to be so heavily awarded,” says Verace founder and owner Stefano Cirene. “All of our Pizza Chefs have now won trophies at a world championship! It is an incredible honour to be rewarded for your passion!” concludes Stefano.


Verace Pizzeria Margherita image

Verace Pizzeria Margherita



Stefano Cirene says “Verace Pizzeria holds a certificate 596 from the Associazione Verace Pizza Napoletana, the “True Napolitana Pizza Association” which sets strict rules that must be followed to make an authentic Napolitana pizza. These include that the pizza must be baked in a wood-fired domed oven, that the base be hand kneaded and must not be rolled by a pin or by any mechanical means, and that the pizza must not exceed 35cm in diameter or be more than one-third of a centimetre thick at the centre. We do break the rules for our One Metre Pizza – at 1m long and approx. 20 cm wide, it’s great for a long lunch!”

“Cooking pizza the traditional Napolitana way means your pizza is ready in a matter of minutes from ordering, it is this reason that Verace Pizzeria does not deliver, Napolitana pizza should be enjoyed straight from the oven to give justice to the fresh ingredients. Patrons can enjoy watching the whole cooking process, which is incredibly entertaining thanks to the theatre and acrobatics of the chef’s expert kneading and tossing of the dough!” says Stefano.


Verace Pizzeria Calamari

Salt and Pepper Calamari



The first question out of my mouth to Stefano was “what made you think Macquarie Park industrial area would be ideal for a pizza place?” He smiled and replied “I am always asked this question and I just knew it would work.” And work it does. My dining partner, @threespoonsful, and myself attended on a Tuesday night at 530pm for dinner. By 7pm there were (no word of a lie) queues of people waiting to get a table. I couldn’t believe it until I started eating.

The venue is large with both indoor and covered outdoor seating. They are located under the Kennard’s Head Office building. The kitchen is at the back, the bar to the left and a wall of awards on the right. The place is open and the kitchen is ruled by their authentic pizza oven that came from Italy literally with a few traditional pizza chefs. These guys are pizza pros churning out an incredible amount of pizza non stop. They do the throwing, they do the twirling and their round pizzas follow the strict rules as mentioned above.

Their metre long pizzas follow different rules of their own and they are a site to behold. With two pizza chefs catering the entire venue and all the takeaway they never broke a sweat and never fell behind, even taking an order for twenty metres of pizza for pick up as we sat down.


Verace Pizzeria Chef Making Pizza image

Chef Making Pizza



I was invited to review VERACE PIZZERIA and Stefano was insisting on being the host with the most. We just assumed we would try the winning pizza and probably another pizza, perhaps a salad and remotely a dessert, if we could squeeze it in. Nope. We started with some Sangiovese that was superb. This we drank with their delicate Salt and Pepper Calamari pictured up top. It was smaller tender calamari served in a rolled down paper bag, I just loved the presentation. This dish was served with their homemade aioli to dip. We wolfed it down!

Then out came their Gamberi all’ Aglio, or for the gringoes like myself, King Prawns in a traditional cast iron hot pot. Cooked with garlic, parsley and extra virgin olive oil. It was bloody superb and I was worrying we couldn’t eat pizzas.


Verace Pizzeria Gamberi all’ Aglio image

Gamberi all’ Aglio



Their award winner was next on the table and this adheres to the strict rules of making Napolitana pizza. Their best pizza is a not so simple margherita. Margherita: San Marzano tomato, buffalo mozzarella, basil, extra virgin olive oil. Their dough is the winner, it is the perfect pizza dough and had me drooling over the table. The margherita wasn’t my favourite pizza of the night but I can see how this pizza would win awards. Their mozzarella is sublime and that compared with the dough and the simple flavours of the margherita is all it needs. Being a traditional Napolitana pizza it is a little more soggy that the bogan pizzas we are used to. You either fold the crust end together on your slice or I fold the tip the end and eat it that way.


Chef Making Pizza

Chef Making Pizza in the oven


All the pizzas only take about five minutes to cook because of the dough and due to this they can turn around quite a bit quicker. It helps when on a Tuesday night you have queues of people waiting to eat the award winning pizzas.


And here we were now bursting at the seems and in food bliss. We cracked a Tempranillo and then Stefano insisted on giving us a one metre long pizza. We laughed at the thought of trying to eat it but he helped us choose three types of pizzas to put on the monster.


One Metre Long Pizza

One Metre Long Pizza



  • Gamberetti: San Marzano tomato, fior di latte, prawns, garlic, baby rocket
  • Prosciutto: San Marzano tomato, fior di latte, prosciutto, rocket, shaved Grana Padano, extra virgin olive oil
  • Montanara: Fior di latte, hot salami, porcini mushrooms, black truffle

They were all delicious and all took one third of the metre long pizza. The Montanara won for me as one of the best pizzas I have eaten. That hot salami really is hot – I mean ON FIRE HOT. It was perfectly balanced with the fior di latte and anything with truffle makes me its slave. I just wanted to smash it all. Yes, somehow I found room haha.


Montanara Pizza

Montanara Pizza


We did not finish it – we didn’t even get through one third of the pizza. We ate one slice from each of the three and then the staff packed it up in takeaway containers for us. I got a further three meals out of it. Thank you Verace!!!


Laarni looking like a Serial Killer

Laarni looking like a Serial Killer



VERACE PIZZERIA is one of the best pizza venues I have ever eaten at. They serve traditional pizzas that literally are the best in the world and I was in heaven eating at this place. Their service is admirable but they were run off their feet the entire time we were there. The venue is fantastic and my only issue is the location. If this place was closer, say on the Northern Beaches, I could eat here every week. Do yourself a favour, make a booking and make the journey!

Abundant thanks to VERACE PIZZERIA and Stefano for their hospitality and hosting us and massive thanks to Markson Sparks for the invite.


SCORE BREAKDOWN: 3/3 food, 2/2 service, 1/1 drinks, 1/1 venue & ambience, 1/1 cost, 1/1 toilets and 1/1 bonus


PH: (02) 9888 29297

Khartoum Rd (infront of Kennards HQ), Macquarie Park, 2113, New South Wales

BOOKINGS: Highly Recommend

Breakfast: Mon – Fri: 7.00am – 11.30am

Lunch: Mon – Sun: 11.30am – 3.00pm

Dinner: Mon – Sun: 5.30pm – 10pm

BAR: Yes









*** JK (and any guests of Spooning Australia) were invited guests of the establishment. However, as always, if it was shite I would happily tell you as such.


Verace Pizzeria Menu, Reviews, Photos, Location and Info - Zomato


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