This pizzeria by Salt Meats Cheese takes a new approach. Instead of relying on the simple three-ingredient style enshrined in Italian pizza doctrine, Pizza Box is basing its pizzas on scientific dough prep and contemporary toppings.

The pizza’s dough is hand kneaded with semolina and left to grow for 24 to 36 hours, depending on the day’s weather. The result is a mix of traditional Southern and Northern Italian styles that’s not wafer thin or too thick.

The result is pizzas influenced by Australia and Italy. An unlikely favourite is the lobster pizza with mozzarella, fontina, thyme and garlic oil. As is the sweet wagyu bresaola pizza with parmesan, caramelised onion, rocket and balsamic. The Nutella cone, a confusingly named dessert, consists of a hunk of pizza dough lathered and stuffed with molten Nutella.

All the ingredients used in the restaurant are for sale. You can buy 100 grams of San Daniele, 100 grams of buffalo mozzarella and a pizza base and make your own at home.” And there is a discount on all deli produce after 6pm.