Nom Pizza - Marrickville

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.