Mate's Table
Subscribe
Create
Share with the community

What would you like to make?

Add a recommendationShare a place worth gathering around.Create a guideBuild a useful list for your city.
For business

Restaurant

Fired Up Pizza

693 Clayton Rd, Clayton South VIC 3169, Australia

Recommended by 66 people

Updated

Find Fired Up Pizza

693 Clayton Rd, Clayton South VIC 3169, Australia

Directions ↗
+61 410 140 556
HoursMonday: Closed Tuesday: Closed Wednesday: 12:30 – 8:00 PM Thursday: 11:30 AM – 8:00 PM Friday: 11:30 AM – 9:00 PM Saturday: 11:30 AM – 9:00 PM Sunday: 12:00 – 7:00 PM

*Opening hours may differ during holidays.

Book Now

About Fired Up Pizza

Clayton South is an unexpected stop for Melbourne's crispest wood-fired base—until you see Giuseppe and Ana working the oven. Crust purists seek out the shop for dough aged three to seven days, yielding an airy cornicione with zero center flop. Toppings stay clean and focused, from garlic-marinated prawns with fresh lemon on the Gamberetti to steak and truffle on the Bistecca. Diners pull up chairs right by the counter to talk dough fermentation with Giuseppe while he works the peel.

  • Multi-Day Aged Dough: Dough rests between three and seven days, yielding an airy crust and a crisp, light base that holds its structure.
  • Seafood & Luxury Specials: Rotating specials feature garlic prawns on the Gamberetti alongside lobster and truffle-topped steak pies.
  • Counter-Side Hospitality: Owners Giuseppe and Ana work the oven directly, greeting tables, explaining their fermentation, and customizing orders.
RestaurantPizzaRestaurant

What's On at Fired Up Pizza

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Fired Up Pizza

Explore six customer-backed reasons to book your table at Clayton South's dedicated wood-fired pizzeria.

  • Multi-Day Cold Fermentation

    Giuseppe's extended three-to-seven-day dough fermentation creates a remarkably light, blistered crust that stays completely structured beneath heavy toppings without any center sag.

    consistent crisp, thin base, fluffy crust and not floppy at all

    Rosie Ha

  • Elevated Seafood & Luxury Specials

    Beyond standard Neapolitan formulas, the kitchen crafts elevated specialty creations highlighting fresh seafood like the Aragosta lobster pizza alongside garlic prawns and truffle steak.

    The Aragosta is definitely their most delicious pizza.

    edge SS

  • Crowd-Pleasing Family Feasts

    Whether organizing large family feasts or workplace celebrations, generous spreads of authentic wood-fired pies satisfy large groups and earn genuine approval from discerning eaters.

    Our guests were very impressed and asked where they were from.

    Joshua Mauro

  • Reliable Workplace Group Orders

    Office gatherings and team events are reliably elevated with handcrafted artisanal pies that outclass conventional commercial delivery.

    We ordered 9 pizzas for our team at work and they were delicious!

    Bao Tran

  • Front-Row Pizzaiolo Interaction

    Guests can lean over the counter, chat directly with the passionate pizzaiolo, and watch the entire dough-stretching and wood-firing process in real time.

    If you love a chat with the people who make your pizza, not only do you get a chat, you get to watch them make it.

    Athena

  • Suburban Hidden Gem Atmosphere

    Tucked away in an unassuming Clayton South pocket, the venue delivers an authentic backyard Italian atmosphere that feels like an insider culinary discovery.

    It was very much worth the visit and feels like we stumbled upon hidden gem!

    Sabrina Steele

Guest favorites spotlighting long-fermented dough and standout specialty toppings.

  • Aragosta

    The Aragosta is definitely their most delicious pizza.

    edge SS

  • Bistecca

    Bistecca with steak, onions and truffle was probably the standout.

    Christopher Wu

  • Gamberetti

    Gemberitti is to die for.

    Quang Nguyen

  • Bomba

    My favourite was the bomba. Please make it part of the regular menu it was amazing.

    S Koo

Beyond the menu

From custom off-menu builds to open-kitchen dough banter, these thoughtful flourishes elevate every visit. Book your table to experience the obsession.

  • Dough Age Transparency

    Pizzaiolo Giuseppe routinely shares the backstory of each bake directly with guests, explaining whether the day's dough settled for three or up to seven days to hit its light, blistered texture.

  • Bespoke Flavor Consultations

    When guests want something personalized, the chef takes time to ask about their preferred Italian flavor profiles before crafting bespoke, off-menu pies right on the spot.

  • Front-Row Hearthside Banter

    Rather than working behind closed doors, the kitchen keeps guests involved with warm banter while they watch their pies hand-stretched and topped with ingredients prepped fresh on the counter.

  • Handcrafted Tiramisu Two Ways

    Beyond the pizza oven, the kitchen prepares scratch-made Italian desserts, serving homemade tiramisu in both traditional and liqueur-infused versions.

Before you head over

Practical advice to get the most out of your visit to Clayton South's wood-fired standout.

  • Spotting the Entrance

    Tucked away in the corner of a car park and egg farm setting off Clayton Road, the shopfront is easy to miss on your first pass. Keep a sharp eye out as you approach.

  • Ask for the Daily Specials

    Giuseppe regularly features limited runs like the lobster-topped Aragosta and aged-dough Bomba. Ask what batch is firing that day before locking in your order.

  • Pre-Order for Groups and Book Ahead

    Large orders—from office spreads to 18-pie family gatherings—are handled with care, but pacing is best coordinated early. Book your table or large run in advance to secure your feast.

Explore more places in Melbourne

Find familiar flavours, neighbourhood favourites and somewhere new in Melbourne.

Discover more in Melbourne

Explore another side of the city's food and drink.

Browse all Melbourne venues