Pizza al Taglio
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March 2024 update: Al Taglio has just taken out top honours at the 50 Top Pizza awards in Tokyo, placing equal fifth with Melbourne’s 48h Pizza e Gnocchi Bar in the Asia-Pacific category. It was one of five Sydney venues to make the prestigious Italian list, including Gigi’s Pizza (Balmain), Pizza Madre (Marrickville), Queen Margherita of Savoy (Cronulla) and Lil Franky (Tempe).
Pizza al Taglio isn’t defined by regionality or tradition. In the past, toppings at this Surry Hills mainstay have included everything from pureed pea and smoked turkey; to cannellini beans, tofu, cauliflower, pumpkin and black sesame.
And while those toppings are certainly off-piste for a Sydney pizzeria, it’s certainly turned the right heads. Owner and head chef Silvio Groppelli was recognised by influential Italian food publication, Gambero Rosso, in 2021, and is considered one of the best pizzerias in Oceania by the Italian guide, 50 Top Pizza.
But ask any pizzaiolo and they’ll tell you a pizzeria is only as good as its dough. Al Taglio has previously used type-one Italian wheat flour combined with the in-house biga (a pre-fermented baker’s yeast starter), proved for 24 to 48 hours and baked in an electric oven.
Groppelli keeps the rest of the menu interesting, from a starter of burrata, prosciutto and rockmelon gel; to the list of organic wines and beer from cult Italian brewery, Baladin.
Contact Details
Phone: 8021 5944
Website: altaglio.com.au
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