"Everyone can make pizza, but not everyone can make a good pizza. Mix flour and water, and something will come out. But to make something that is easy to digest, light, and full of flavor... you must There are skills."

The young Italian recently opened his own pizzeria Al Taglio (pronounced "al tah-leo") on Albion Street in Surrey Hills. He also recommended Massimo Bottura, whose restaurant was approved earlier this year. As the best year in the world.

Sgarbossa explained that the "real" pizza is a type of sourdough that has been fermented for 24 to 48 hours with very low yeast content.

Not only does it increase the flavor of the dough, the sourdough is easier to digest, making it easier for us to absorb the nutrients in the flour, the fermentation process will produce lactic acid bacteria beneficial to intestinal health, and reduce our blood sugar peak.

"Yeast is a healthier choice because the acidity of the dough reduces the glycemic index," explains nutritionist Dr. Joanna McMillan. "Some people also have yeast problems—though not everyone—so they may find yeast easier to digest."

"00 is usually the best pizza, but it's not full of vitamins-it's really bad," he explained. "That's why they say it is poison and it is not healthy. There are not too many vitamins and grains for our body to digest properly."

Therefore, although he uses 00 (a very fine flour mill) to "cut" the dough, he uses organic spelling, whole wheat and purple flour from the Queensland factory Kialla, which contains more fiber, nutrients, and Natural gluten content is low.

"We eat pizza for lunch and dinner every day," said Scabosa, who is very thin and healthy, looking for this "unhealthy" habit. "It must be healthy and easy to digest so that you can eat it twice a day."

Twice a day, I asked suspiciously? Yes, he answered.

"I eat here every day, and my employees eat here every day. I want to eat well every day of my life," Sgarbossa said. "There is no cheap food-you pay or use your health to pay."

McMillan explained that as far as flour is concerned, spelt flour is an ancient grain, but if they still use white spelt flour, “it is likely to be high GI and lose all the fiber and Many nutrients".

She added that in addition to the base material, ingredients and serving size, it also determines the health of the pizza.

"Gorgeous simple vegetarian ingredients, lean meat protein, such as seafood or lean meat (non-processed meat) are great-cheese also adds protein, so I like simple vegetarian pizza, more like traditional Italian pizza," McMillan said. "Then serve with a large salad, or pile a bunch of arugula or spinach on top, and you can enjoy a nutritious meal."

Sgarbossa agrees that portion size is an issue, but believes that the amount of certain ingredients is also something we are not used to.

"We abuse gluten-cakes, biscuits, bread, biscuits, pasta, etc.," he said. "People have yeast problems now because the bakery industry uses a ton of yeast. That's why some people get a little sick, because we are not used to eating large amounts-but if you eat a kilo of carrots, everything is in large amounts every day One day, you will get sick."

Nevertheless, keep it "real" and you can enjoy healthy food in pizza.

 "Healthy pizza is entirely possible," McMillan exclaimed. "Long live."