Capitano is inspired by the Italian-American red sauce restaurants of New York, but it is also undeniably Melbourne. The sourdough pizza base is built with flour from South Australia which has been fermented for 48 hours, the final 12 as cold, rested for 6 and baked in an electric oven, giving it a light, blistered, crunchy, pliable and complex crust.
Our pick: The round tomato pie. (That's right, a pizza without cheese.) Add anchovies.
Delivery? Yes, see the takeaway menu and order here.