Vintage Cellars Catalogue - 28/04-29/06/2021 (Page 28)

the grape on the menu nothing brings people together like best recipes – with wine to match ombra pizza dough ingredients right style of dough to form the base of all our pizzas crisper end result than the softer neapolitan- style base that tends to droop in your hands! we experimented with different fermentation times and the best crust with just the right amount of chew and great blistering while also allowing the pizza that we always use the purified water that we serve difference to the end product in both flavour and start rolling it out everyone starts to get involved getting their hands into the dough and making all satisfaction of making something together that you'll then eat as a group is a truly fulfilling feeling → 8g fresh yeast → 1.6kg good-quality strong pizza flour method in the bowl of an electric mixer fitted with remaining 3 cups water and mix on low speed slightly and mix for 10-15 minutes or until the dough is smooth and elastic and leave it in the fridge for 24 hours to prove for another 24 hours in the fridge the next day the dough will be ready to use vintagecellars.com.au