Rudy's Pizza Napoletana - Castle Street

You walk into this compact Castle Street spot and immediately clock the wood-fired oven doing its thing at 500°C. The smell hits you first – that distinctive char and smoke that separates real Neapolitan pizza from the pretenders. The dough here has the kind of airy, blistered crust that collapses perfectly when you fold it, and they're not messing about with the toppings either. The marinara is a thing of beauty – just San Marzano tomatoes, garlic, oregano and olive oil on that perfect base. Even their fancier numbers like the nduja or burrata specials never overshadow the fundamentals. Service moves at a decent clip despite the queues (and there are always queues), and the prices won't make your wallet weep. This is how pizza should be done.