The Romans’ crunchy, airy response to the soft, chewy pizza coming out of Naples is a style of pizza commonly referred to as Pizza al Taglio, or “pizza by the cut”. The fact that the pizza al taglio style is so ciabatta-like excites Australian born, Italian blooded baker Anthony Silvio.

In this masterclass recipe, Anthony uses Emmer grown by Geoff Black in Parkes NSW and Lancer wheat grown by Simon Doolin in North Star NSW.

Anthony entered the industry working at Brasserie Bread’s café and became extremely passionate about their philosophy of sourcing Australian single origin, single varieties of wheat; so much that he began baking under the guidance of Brasserie’s artisans. Now as training manager he runs a custom built baking school, rightfully named Breaducation. People from all walks of life (including kids as young as 5!) go to sink their hands deep into dough making and their teeth into crusty sourdough bread, learning about the ins and outs of fermentation. Anthony’s aim for Breaducation is to support Brasserie Bread’s attitude towards celebrating the source, bringing the farmers to the forefront so that customers can continue being more connected to their food.

This is an outlook instilled in Anthony by his grandparents; especially his “nonni” who grew all their vegies in the backyard garden, and made all their bread and pasta by hand.

Pizza al Taglio