Our Dough
Each of our balls of dough weighs 225g. Made using our 3 day slow-ferment process that’s hand stretched and made entirely in-house. It’s made fresh, never frozen and rolled to order. The dough balls are then rested for a minimum of 12-24 hours before use. Our flour is perfectly cleaned and stone milled in Molino Quaglia (45kms south of Padua, Italy).
Our Sauce
We use San Marzano tomatoes grown in volcanic soil located in the Campania region in the province of Salerno, Italy. The stunning Amalfi Coast is located in this same province and the tomatoes are grown between the coast and the base of Mount Vesuvius. They are then slow cooked in house here at Blacksmith for hours and without any sugar or preservatives added.
San Daniele Prosciutto
Made by the 5th generation Morgante family in the San Daniele region in Italy's north. Sliced fresh for each pizza on our manual heritage fly wheel slicer.
Shaw River Buffalo Mozzarella
Made from a single herd of Buffalos on the Haldanes family farm in Yambuk, where the Princes Hwy crosses the Shaw River, west of Port Fairy, Victoria. Each Buffalo Mozzarella ball is hand made one by one and packed in a lightly salted brine. The Shaw River herd is the only 100% pure Riverine Buffalo herd in Australia.
Rich Glen Extra Virgin Olive Oil
Grown, pressed and bottled on the Rich Glen Estate property by the Vodusek family, led by Ros & Damien. Local, fresh, delicious and exactly how Extra Virgin Olive Oil (EVOO) should be! We use this on the crusts of our pizzas and also put lashings of it into our tomato sauce while it’s slowly cooking .
A important note on our menu
Our Blacksmith people, both team members and customers alike, are so important and valued. We hope you can feel the care and attention that has gone into our space and each of the offerings below;