How to eat real-deal Neapolitan pizza – with a knife and fork or folded – is up to diners. That’s pretty much the extent of flexibility at Queen Margherita,Cronulla’s buzzy pizzeria whose centrepiece is a 500-degree wood-fired oven.

It’s an Associazione Verace Pizza Napoletana-accredited joint and the pizzaiolos follow strict criteria across tomatoes,flour and cheese. More house rules are on the chalkboard – one size only,no half-and-half,please don’t ask for pineapple – and minimal toppings pack a punch.

Prosciutto crudo,cherry tomatoes,parmesan and rocket on a bianchi base,for instance,while a margherita with peppery olive oil is the flagship pie. The carne with salami,ham and fennel sausage is just as delicious.

Book early for sunset spritzes made at a bar framed by plaits of dried garlic.