Garfield Pizzeria

{"@context":"https://schema.org","@type":"NewsArticle","dateModified":"2026-04-28T07:05:16Z","datePublished":"2026-03-24T06:28:31Z","description":"Tokyo-inspired pizzas take ground in Melbourne’s Italian heartland.","headline":"Garfield Pizzeria","keywords":"Carlton, Garfield Pizzeria, Victoria, Pizza, Walk-ins only, Takeaway, Outdoor dining, Good for groups, Date night, Pizzeria, Good Food app, Reviews, Good Food Guide","mainEntityOfPage":{"@id":"https://www.theage.com.au/goodfood/vic-good-food-guide/garfield-pizzeria-20260324-p5uvrj.html","@type":"WebPage"},"image":{"@type":"ImageObject","height":"1322.6666666666665","url":"https://static.ffx.io/images/$zoom_0.1337%2C$multiply_0.7025%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_15/t_crop_custom/q_86%2Cf_auto/1a96ef09e4a0af13141239fadd364340beb5c34e","width":"744"},"isAccessibleForFree":false,"hasPart":[{"@type":"WebPageElement","isAccessibleForFree":false,"cssSelector":".paywall"}],"publisher":{"@type":"NewsMediaOrganization","name":"SMH Good Food","logo":{"@type":"ImageObject","height":"72","url":"https://www.smh.com.au/metro-assets/assets/static/goodfood.png","width":"345"},"url":"https://www.smh.com.au/goodfood"},"isPartOf":{"@type":["CreativeWork","Product"],"name":"SMH Good Food","productID":"smh.com.au:webonly"}}{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood","name":"Home"},"position":1},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/vic-good-food-guide","name":"Good Food Guide (Vic)"},"position":2},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/topic/carlton-vic-81u","name":"Carlton"},"position":3}]}AdvertisementReviewGood Food GuideCarlton13/20Garfield PizzeriaUpdated April 28, 2026,first published March 24, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.ShareAAA1 / 1272-hour fermented dough is prepared using the "Tokyo stretch" technique.Supplied2 / 12Footpath seating makes up most of the dining real estate at Garfield Pizzeria on Lygon Street.Simon Schluter3 / 12Verde pizza with anchovy.Supplied4 / 12House red and white is available by the glass or carafe.Supplied5 / 12The cacio e pepe pizza topped with vinegary salted potato crisps.Supplied6 / 12Head chef Sangsub Ha cooks the pizzas in a rotating Marana wood-fired oven.Supplied7 / 12Dessert might include soft serve yoghurt with nutty praline.Supplied8 / 12Cut your pizza at the table with the provided scissors.Supplied9 / 12Fried artichokes.Simon Schluter10 / 12Fried olives stuffed with beef and pork.Simon Schluter11 / 12Buttermilk salad.Simon Schluter12 / 12Australiani pizza with pancetta, olives and chilli.Simon SchluterPrevious SlideNext Slide13/20How we scoreGarfield PizzeriaPizza$$$$Tokyo-inspired pizzas take ground in Melbourne’s Italian heartland.“At last! Japanese pizza!” It’s not the first thing you’ll hear down the Italian stronghold of Lygon Street. Nobody asked for pizza topped with potato chips. We have it now, though – and on the balance of evidence, we’re mad for it.These aren’t old-school Australian-Italian pies, nor slavishly authentic Neapolitan pizze. Culinary director Karen Martini and head pizzaiolo Sangsub Ha use a method known as “Tokyo stretch”: long-fermented dough pinched and pulled into a light and airy base brought to life in a rotating wood-fired oven. The cacio e pepe, a pizza bianca of mozzarella,…

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