84 MELBOURNE STREET
LAKE MULWALA NSW
614 YOUNG STREET ALBURY NSW
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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 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.

San Daniele Prosciutto

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

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.

Yea 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

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!

Pizzas

THE ITALIAN

Calabrese salami, mozzarella, dried chilli oregano

22

SWEET BYRNE

Roasted sweet potato, Fourme d’Ambers Blue Cheese (French), mozzarella, toasted

22

PAUL HOGAN

Chilli bbq prawns, garlic buter, mozzarella, dried and fresh chilli + oregano

23

MARGHERITA

Cherry tomato, baby bocconcini, mozzarella, oregano + fresh basil

19

HERBERT’S BREAD

Herbs, garlic buter, cracked salt

12

H & P

Grandmothers ham, Sunshine Coast Pineapple, Mozzarella on our Blacksmith classic

22

BUTCHER

Salami, chorizo, ham, maple bacon, thyme, spanish onion + red sauce

24

BLACKSMITH

San Daniele prosciuto, Shaw River buffalo mozzarella, rocket + EVOO

26

1,2 OR 3 CHEESE BOARD

Choose from a French soft, English hard or French blue cheese (or all three!) Add a cured meat of the day (+$9). Served with crackers, quince paste and Brooklyn Brine NYC Deli pickles

14 / $21 or $32

Additions

Shaw River Buff Mozzarella
+4
San Daniele Prosciutto
+3.5
Ham
+2
Gluten Free Base
+4.5
Pineapple
+1.5
Spanish Ortiz Anchovies
+4
Olives
+2
Fresh Chilli
+1.5