Trained at Associazione Verace Pizza Napoletana, Head Pizza Chef Luca specialises in the traditional art of pizza-making, as it has been taught since the 1700s. With this he brings 20 years experience in food and dining—from Naples, Rome, Sardinia, London and Sydney. Now a Blue Mountains local, he aims to bring the distinct, robust flavours of his hometown to Lawson. Our pizza is prepared with 100% adherence to the standards set by Associazione Verace Pizza Napoletana, ensuring the single most authentic Neapolitan pizza experience available in the Blue Mountains. Our dough is created with exclusively “doppio zero” Neapolitan pizza flour, hand-worked and matured for 24 hours to allow for a light, puffy crust. Our tomatoes, fior di latte cheese, Extra Virgin olive oil and prosciutto are all certified “Denominazione di Origine Protetta” (DOP), guaranteeing they are made using traditional methods by farmers and artisans within specific regions of Italy. Our oven was handcrafted in Naples; using ancient methods and materials including volcanic ash, to handle temperatures over 400C. Weighing over 2000kg, it was shipped across the world from Naples to Lawson, and is now the most beloved possession of the Napoli Corner family. Our pizzas are cooked for 60-90 seconds at around 480C, in the open flame of locally sourced wood. The crusts are perfectly charred, and the base is thin and light. It is the quintessential taste of Naples, unchanged over hundreds of years.