Via Napoli, Lane Cove

The one-metre pizza at Via Napoli isn’t just a pizza – it’s an edible catwalk, bubbling with molten mozzarella cheese and slightly smoky from the 90-second blast in the 485 degrees celsius domed wood-fired oven. Luigi Esposito, a third-generation pizzaioli – or pizza maker – arrived in Sydney four years ago and opened Via Napoli in November last year. His Naples-style pizzeria is all about