Behind a retro red awning next to Penshurst Station, pizzeria Bsp’eria is bringing a slice of Brooklyn to Sydney’s south. Locals have been lining up for pepperoni pizzas drizzled with piping hot maple syrup, made by chefs who have worked at pizza institutions including Frankie’s and Via Napoli.

Owned by Michael Sgourdas and lifelong friend Mick Abboud, the duo worked with Stefano De Caro – chef and owner at Cicerone Cucina Romana in Surry Hills – to develop a small-but-mighty menu of six pizzas.

The Uncle Charlie is a fan favourite: a white base covered in spicy ’nduja, mozzarella, ricotta and honey. Also popular are the Fun Guy, topped with three kinds of mushrooms, truffle cream and pecorino, and the Pepperoni, drizzled with hot maple syrup. Every sourdough base is fermented for 24 to 48 hours and dusted with semolina for extra crunch.

In transforming the shop into Bsp’eria, Sgourdas and Abboud went for a “Brooklyn-like vibe”. Pizzas are served through a big open window, backdropped by an industrial kitchen where customers can see the chefs in action. For those keen to dine on the spot, there’s outdoor seating, made up of stools and milk crates.