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).
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 .