Authentic Neapolitan pizza finds a home in Morayfield

For Angry Pizza owner Giuseppe Todisco, a love of pizza started long before he and his wife Darlyn opened the doors to their family-run Morayfield restaurant.

Growing up in Italy, food was always part of family life. Giuseppe’s father’s family is from Angri, near the San Marzano tomato-growing area, which also provided the inspiration behind the Angry Pizza name.

His mother’s family is from Gragnano and Agerola, areas known for pasta and fior di latte.

“I guess food was already in my DNA,” Giuseppe said.

But it was a childhood memory from when he was about seven or eight that helped spark his obsession with pizza.

“We had a beach house, and right next to my bedroom window there was a pizzeria,” he said.

“Every afternoon during my nap, I could smell them preparing the dough... and I think that’s where the obsession started.”

His fascination grew from there, with Giuseppe and his uncles even turning the search for new pizzerias into a family competition.

A visit to L’Antica Pizzeria Da Michele in Naples, the famous pizzeria featured in the film Eat Pray Love, only deepened his appreciation for the craft.

As his own journey as a pizzaiolo continued, Giuseppe also sought out some of Italy’s most celebrated pizza makers.

In 2018, he visited Pepe in Grani in Caiazzo, the acclaimed pizzeria founded by Franco Pepe, who has become internationally recognised for his approach to pizza-making and focus on dough, local ingredients and craftsmanship.

Experiences like these became part of Giuseppe’s ongoing fascination with learning about pizza and refining his own approach to the craft.

Keeping it simple

Now, Giuseppe and Darlyn are bringing that passion to Morayfield, where Angry Pizza has been serving locals since December 2025.

For those unfamiliar with Neapolitan pizza, Giuseppe says the difference comes down to simplicity and balance.

“Neapolitan pizza is all about simplicity and balance,” he said.

“It’s soft and light, with a puffy crust, and it’s cooked very quickly at a high temperature.”

At Angry Pizza, the dough takes 48 hours to prepare, allowing time for a long fermentation that develops flavour and creates a lighter dough.

“For me, the dough is actually the most important ingredient,” Giuseppe said.

“The toppings are there to complement the dough, not hide it.”

It is a philosophy that means more toppings do not necessarily make a better pizza.

“Sometimes I actually tell customers, ‘Don’t add anything else to this pizza’,” Giuseppe said.

“We don’t want to put more on the pizza; we want to put the right amount. It’s all about balance.”

Locals embrace something closer to home

Giuseppe said the response from the Morayfield community since opening had been “amazing”, with some customers particularly happy to find authentic Italian pizza closer to home.

“One of the nicest things is when customers actually thank us for opening here,” he said.

“Some of them literally say, ‘Thank you, now we don’t have to drive to Brisbane or the Sunshine Coast just to get a good Italian pizza.’”

Seeing customers return again and again has been particularly rewarding for the family business.

“Every time we hear something like that, we think... okay, maybe we’re doing something right,” Giuseppe said.

While Angry Pizza focuses on quality Italian ingredients and traditional techniques, Giuseppe said keeping the experience affordable for local families was also important.

“We’re a family ourselves, so we understand how expensive everything is these days,” he said.

“We use quality ingredients, but we still want local families to be able to enjoy a good meal together without it feeling unaffordable.

“Good quality shouldn’t necessarily mean unaffordable.”

Lunch is next

Giuseppe and Darlyn are now preparing to open Angry Pizza for lunch, with a separate menu in the works featuring pizza by the slice and homemade Italian classics.

Giuseppe said the idea was to give locals a quicker lunch option without compromising on quality.

“We want something people can grab for lunch without waiting too long, but without sacrificing the quality of what we do,” he said.

The final menu is still being developed, with Giuseppe hoping locals will be able to try it soon.

And when it comes to one of Australia’s most divisive pizza toppings, Giuseppe is willing to keep an open mind. Mostly.

“I’ll try anything once... but pineapple? Unfortunately, or maybe fortunately, it’s just not for me.”

Angry Pizza is located at 24/70-86 Michael Avenue, Morayfield, with locals able to dine in or order takeaway. The restaurant is currently BYO for those dining in.

To view the menu, check opening hours or find out more, visit the Angry Pizza website.

Editor’s note: This article is sponsored by Angry Pizza and proudly endorsed by Moreton Daily. Thank you for supporting the sponsors who make Moreton Daily possible.