Years before a wood-fired oven became the hot chef's accessory
du jour, there was this crazy-busy Beccofino joint pumping out
pizza in Brisbane's inner northeast. At its new sibling,
Julius Pizzeria, a black-tiled Neapolitan oven takes
centre-stage in an open kitchen. The pizze emerging from it are
classics, with puffy, nicely chewy rims and thin supple bases.