Lievità

If you’re one of those weedy types who can’t finish a whole pizza (yes, they do exist), Northcote’s latest Italian offering is for you. Lievità – which means lightness in Italian – serves pizza al taglio: pizza by the cut. These guys don’t believe in rushing their art: their dough is left to rise for 72 hours, resulting in a thinner, lighter crust. We’re expecting great things from this pizza joint: owner Luca Guerra learned his art in Rome, under the tutelage of Gabriele Bonci – who US Vogue nicknamed the “Michelangelo of dough”. Bellissima.