Instead of replicating the food truck menu, Martin and Antoine chose to specialise in Detroit-style pizza. For the uninitiated, Detroit-style pizza features a signature thick crust and a rectangular shape. This style was popularised in the mid-20th century at Buddy’s Rendezvous by Gus Guerra, who used a Sicilian dough recipe from his mother-in-law and baked it in a thick automotive pan, a nod to Detroit’s “Motor City” nickname. One significant benefit of this style, Martin notes, is that it’s better suited for takeaway than its Neapolitan counterpart, which often gets soggy from the steam inside the box.

With the pizza style decided, Martin, a dough expert who previously managed the pizza ovens at the now-closed Kirra institution Bread and Butter, perfected Mamma’s recipe. The dough rests for about 30 to 36 hours, ensuring it’s light and fluffy with plenty of air. When it came to toppings, Antoine drew on his experience in Michelin-starred restaurants in France, adapting French culinary techniques to Australian tastes. “We think American because it’s Detroit [style], but we’re in Australia, that’s why we do brisket,” Antoine explains.

The menu offers 10 different pizza varieties, ranging from delightfully simple Margherita through to Mediterranean-inspired options such as Spicy One, which is topped with spicy Spanish salami and hot honey. For something a little different, try the La French (truffle bechamel with ham on the bone, mozzarella, stracciatella, chives and parmesan). The pizzas are available in single or double, depending on how hungry you are (or how keen you are to share your pie). Rounding out the offering is a clutch of entrees and sides including Caesar salad and grilled eggplant parmigiana. Despite being a takeaway-centric joint, everything at Mamma is made from scratch, including the tomato sauce that smothers the bases and even the hand-cut French fries that are crafted from Australian potatoes.

Ready for a slice? Head to our Stumble Guide for opening times.