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Pizza Elettrica

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1 / 15Jupiter pizza with tomato, mozzarella, ’nduja, stracciatella, basil, hot honey and pecorino.Bonnie Savage
Pizza parlour Pizza Elettrica has some kitschy 1980s suburban touches.
2 / 15Pizza parlour Pizza Elettrica has some kitschy 1980s suburban touches.Bonnie Savage
Light & Tangy pizza with a sour cream base showered with snipped chives and pickled red onion, plus mozzarella and finely sliced potato.
3 / 15Light & Tangy pizza with a sour cream base showered with snipped chives and pickled red onion, plus mozzarella and finely sliced potato.Bonnie Savage
Margy, Pizza Elettrica’s take on a margherita.
4 / 15Margy, Pizza Elettrica’s take on a margherita.Bonnie Savage
Garlic moon.
5 / 15Garlic moon.Bonnie Savage
The “beveraginos” drinks fridge (left) and timber columns.
6 / 15The “beveraginos” drinks fridge (left) and timber columns.Bonnie Savage
7 / 15 Bonnie Savage
8 / 15 Bonnie Savage
Peppi (pepperoni pizza).
9 / 15Peppi (pepperoni pizza).Bonnie Savage
Lemon kosho ricotta, marinated zucchini, basil, ricotta salata, pepita and charred spring garlic salsa and olive oil.
10 / 15Lemon kosho ricotta, marinated zucchini, basil, ricotta salata, pepita and charred spring garlic salsa and olive oil.Supplied
Dough is cold fermented for 36 hours.
11 / 15Dough is cold fermented for 36 hours.Supplied
Mozzarella, tequila sauce, pepperoni, stracciatella, basil, hot honey and pecorino.
12 / 15Mozzarella, tequila sauce, pepperoni, stracciatella, basil, hot honey and pecorino.Supplied
Inside the Thornbury venue.
13 / 15Inside the Thornbury venue.Supplied
Mozzarella, tomatoes, basil, garlic, olive oil and pecorino.
14 / 15Mozzarella, tomatoes, basil, garlic, olive oil and pecorino.Supplied
Dine in or take away.
15 / 15Dine in or take away.Supplied
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Pizza Elettrica

Pizza$

At this Thornbury pizzeria exuding Australian suburbia style, 15 inches (38 centimetres) of dough, sauce and toppings is the norm, loosely inspired by New York pizzas.

The “Peppi” pepperoni pizza might be the gateway drug of Elettrica’s offerings, while a pork sausage and mushroom number hums with a little fennel seed and shows off the venue’s secret weapon red sauce: nothing but tomatoes blended with confit garlic, oregano and salt. Wines range from lightly chilled crunchy reds to silly and fizzy pet-nats and big dry Chianti.

When the pizza comes out, you might think, “Us? Finish this? Impossible.” And then there’s only one piece left and it seems cruel to leave it sitting on the steel tray. There’s something ostentatiously fun about these supersized pizzas, the excess kept in check by the balance in the toppings.

Must order: ”Peppi” pepperoni pizza. (Add chilli-laced hot honey.)

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Last visited: April 2026

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