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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.