Pizza dough ball on a floured bench beside a hand holding an amber aperitivo in a wine glass.

Pizza and wine. It sounds fancy, but it shouldn’t be intimidating. At Marino & The Dough, we believe pairing a slice with the right drop should feel just like the food itself, easygoing, full of flavour and made to share.

You don’t need to be a sommelier to find a great match. With a few simple tips (and a little Aussie-Italian inspiration), you can take your next pizza night to a whole new level.

First Up: Keep It Fun

Forget the rules that make wine feel stiff or snobby. Pizza is joy on a plate, and the wine that goes with it should feel the same. Think balance, freshness, and flavours that play nicely with each other.

Whether you’re slicing up a classic Margherita or going full throttle with truffle mushrooms and pecorino, there’s a wine that can match the moment.

What Grows Together, Goes Together

Italy has been perfecting the pizza and wine duo for generations. Local wines were made to suit the local food, which is why Italian reds and whites often feel like a natural fit beside a slice. That said, we also love bringing in some top Aussie drops that hold their own next to Italian classics.

Let’s take a look at what works well.

Light & Fresh: Pair with Classic Margherita

Hand spreading tomato sauce on pizza dough with a spoon, herbs in the foreground.

Pizza: Margherita with San Marzano tomatoes, Fior di Latte, basil and a drizzle of olive oil

Wine Match:

Pinot Grigio (Italy or King Valley, VIC) – Crisp and citrusy
Prosecco (Veneto, Italy) – Bright, bubbly and refreshing
Verdicchio (Marche, Italy) – Light body with a subtle almond finish

These lighter wines bring out the herbs and balance the acidity of the tomato without overpowering the fresh flavours. Prosecco, especially, is a crowd-pleaser for group pizza nights.

Rich & Creamy: Pair with Mushroom or Truffle Pizzas

Fresh mushroom pizza on a wooden peel with herbs and a bottle of truffle oil nearby.

Pizza: Porcini mushrooms, truffle oil, mozzarella, and shaved parmesan

Wine Match:

Barbera d’Asti (Piedmont, Italy) – Earthy and soft with good acidity
Australian Nebbiolo (Adelaide Hills, SA) – Bold but elegant
Chianti Classico (Tuscany, Italy) – Herbal, rustic and perfectly balanced

Mushroom-based pizzas have earthy depth and love wines that can stand up without stealing the show. Nebbiolo or Chianti are fantastic with truffle — rich enough to match but still structured.

Meaty & Bold: Pair with Pepperoni, Sopressa or Spicy Sausage

Olive oil drizzled onto an uncooked pizza topped with salami, olives and basil.

Pizza: Spicy sopressa, nduja, pepperoni, hot honey, or pancetta
Wine Match:

Barossa Valley Shiraz (SA) – Big, bold and full of juicy red fruit
Montepulciano d’Abruzzo (Italy) – Dark, plummy and smooth
Zinfandel (US or Aussie) – Slightly sweet with spicy notes

These wines bring body and power. A strong Shiraz from the Barossa is perfect for heat and richness, while Montepulciano gives a more traditional Italian take. If there’s spice on the pizza, choose a red with some softness or fruitiness to balance the fire.

White Based Pizzas: Pair with Texture and Acid

Neapolitan-style pizza topped with mortadella, a ball of burrata and crushed pistachios as more are sprinkled on.

Pizza: White base with mozzarella, ricotta, garlic, or greens
Wine Match:

Fiano (Campania, Italy) – Nutty, zesty and textured
Chardonnay (Margaret River, WA) – Look for unoaked or lightly oaked styles
Grillo (Sicily, Italy) – Bright acidity with tropical edges

These pizzas aren’t heavy on tomato, so they pair beautifully with wines that bring freshness and a bit of texture. Fiano is a favourite — it’s versatile and packed with flavour.

Group Pizza Party? Here’s a Simple Guide

When you’ve got a mix of pizzas on the table, variety is your friend. Try a few bottles that cover different moods and let everyone mix and match. Here’s a starter kit:

Prosecco – Great for toasting and goes with nearly everything
Chianti or Barbera – Works with both meat and veggie pizzas
Australian Pinot Noir – Light and bright, easy to drink
Fiano or Pinot Grigio – Refreshing whites for creamy or herby pizzas
Shiraz – For anyone piling on the meat and loving the heat

Set them out, pop the corks, and let people explore. The best pairing is the one that makes someone say “Wow, that just works.”

Where to Find These Wines in Australia

All of the wines mentioned above can be found at places like Dan Murphy’s, First Choice, or independent bottle shops across Australia. Keep an eye out for:

Barossa Shiraz and Clare Valley Riesling for Aussie powerhouses
Chianti, Barbera and Montepulciano from Italian importers or the Italian wine section
Fiano and Grillo for something a bit different but still food-friendly
Prosecco (lots of great options from Veneto under $20)

Final Sip

Four friends toasting with wine on a sunny deck, smiling at each other.

Pairing pizza and wine doesn’t need to be complicated. Just like the perfect dough, it comes down to balance, quality and a bit of joy in the process. Whether you’re sipping Chianti on the deck or pouring Prosecco at a birthday dinner, there’s a perfect match waiting to be poured.

At Marino & The Dough, we believe pizza brings people together. And when there’s a good bottle of wine on the table, it just brings everyone a little closer.

Planning your next pizza night? Pair it right and enjoy every slice.

Pairing Pizza & Wine: An Aussie- Italian Take on What Works Best