If in Sydney you are looking for an authentic Neapolitan pizza, starting from the oven in which it’s baked, the name to keep in mind is Lucio de Falco. For over fifteen years he’s been fighting hard to feature true Neapolitan pizza. So, soft and elastic dough, with a high hydration. In our visit we tasted a remarkable “Margherita” and an incisive “Marinara”, in both cases with a pronounced rim, and a continuous and harmonious mouthful. Two branches: the historic one, in Darlinghurst, and the one in Zetland.