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 Cesole, located between Verona and Parma in Italy.
We use San Marzano tomatoes grown in volcanic soil located in the Campania region in the Provence of Salerno, Italy. The stunning Amalfi Coast is located in this same Provence 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.
Made by the 5th generation Morgante family in the San Daniele region in Italys north. Sliced fresh for each pizza on our manual heritage fly wheel slicer
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.
Grown, pressed and botled on the Yea Ridge Grove property by the Morrison family. Small batch, first cold press. Fresh, delicious and exactly how Extra Virgin Olive Oil (EVOO) should be! We use this on the crusts of our pizzas and also put lashes of it into our tomato sauce while it’s slowly cooking .
Please treat the below menu as a sample only. Just like the weather, it may change at anytime! If there is something here you want to make we will have when you visit us, please make sure to get in touch and we will do our best to accommodate your request!
HERBERT’S BREAD
12
THE ITALIAN
22
SWEET BYRNE
22
PAUL HOGAN
23
MARGHERITA
19
BLACKSMITH
26
BUTCHER
24
H & P
22
1,2 OR 3 CHEESE BOARD
$14 / $21 OR $3
