PIZZA PARTY

In his new book Ombra, chef CARLO GROSSI shares Roman-style pizza recipes from his popular Melbourne salumi bar.

Pizza is not something to be taken lightly. There are many factors that result in great pizza, including the kind of flour used and the time taken to ferment the dough to develop the right crust that maintains some fluffiness but has enough stability to develop the perfect crusty cornicione around the edge. There’s a real science to creating a great pizza.

I can't remember the first time I ever had pizza, but I can remember the first time I had one so inspiring that it elevated the whole concept to an art form for me. The soft chew of the dough was teamed with a lovely blistered crunch from the heat of the oven and it had a simple topping of San Marzano tomatoes, fresh oregano and olive oil. That was it. It was a wow moment.

When we were opening Ombra, there was no