Pizza
OUR PIZZA
Meet Giuseppe Santoro, out Master Pizza Chef.
If there aren’t enough reasons to visit Skinny Tony’s here’s another to add to the list.
Hailing directly from Italy, Master Chef extraordinaire, Giuseppe Santoro is the current President of the FIP (Italian Federation of Pizza Chefs) and also was recently nominated as one of the top 5 most influential pizza makers in the world.
Santoro’s passion and expertise in the art of pizza-making are unmatched. Using only the freshest locally sourced ingredients and traditional techniques, he is able to craft the most delicious pizzas that will delight even the most discerning palates.
From classic margherita to inventive combinations with an Australian twist, Santoro’s pizzas are true masterpieces, bursting with flavour and texture. Every ingredient is carefully selected and sourced from local suppliers to ensure the highest quality and freshness.
With years of experience and a deep love for the craft, our master pizza chef has perfected the art of pizza-making, creating unique and unforgettable culinary experiences. Join us and discover the true meaning of authentic pizza, made by a true master.
Book now and find out why his pizza is amongst some of the best in the world.
The Dough
The secret to our dough is our starter, also called BIGA. The process, dating back to the late 19th century, was procured by our Master Chef’s ancestors from a family-owned bakery. It’s a live culture of antique grains, Italian flour, water and beer yeast. Until the middle ages starters were essential used for breadmaking only.
Today, in modern Italian pizza making techniques, it’s become the new norm of making pizza dough. Every day we feed our starter and ferment our dough for at least 48 hours, before making it into the base of our pizza.
Using the biga method means the result is a pizza that is fluffy, crunchy, and above all digestible. The fermentation process that occurs in the biga allows for the breakdown of complex sugars in the dough, making it easier for the body to digest. Additionally, the chemical reaction caused by the yeast in the biga gets trapped in the dough, causing it to rise and become airy and fluffy.
Your pizza might take minutes to devour, but it has been hundreds of years in the making.
We look forward to extending our art of pizza making with you.