Chef's Recipes

Sorbello pizza

The tried-and-true combination of tomato, mozzarella and basil is shown in all its glory in this oozy pizza from The Dolphin Hotel in Sydney.

By Monty Koludrovic
  • Serves 4
  • 45 mins preparation
  • 40 mins cooking plus proving
Sorbello pizza

"I've returned to The Dolphin many times for their pizze, and I think the Sorbello is as good as it gets – any chance you could share the recipe?" - Daniella Williams, Randwick, NSW

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The Dolphin uses a wood-fired oven and a highly absorbent flour; we've adjusted the recipe for "00" flour and a domestic oven. Start a day ahead to prove the dough; at The Dolphin, they prove it for three days in the fridge to develop more flavour and strength.

Ingredients

  • 40 gm (½ cup) finely grated parmesan
  • 400 gm fior di latte or buffalo mozzarella, thinly sliced
  • 250 gm (1 punnet) heirloom cherry tomatoes, halved
  • Handful of basil leaves, torn
Pizza dough
  • 600 gm (4 cups) "00" flour, plus extra for dusting
  • ¼ tsp fresh yeast or ⅛ tsp dried yeast
  • 3 tsp extra-virgin olive oil
Tomato sauce
  • 250 ml (1 cup) tomato passata
  • 5 basil leaves
  • ½ tsp dried oregano
  • Pinch of caster sugar
Garlic oil
  • 2 garlic cloves
  • 80 (⅓ cup) extra-virgin olive oil

Method

  • 1
    For pizza dough, combine flour and 3 tsp fine salt in a bowl and make a well in the centre. Dissolve yeast in 330ml lukewarm water, add half into well, mix with hands to combine, then squeeze between fingers until well combined. Add oil and remaining yeast mixture, stirring and squeezing with hands until well combined. Knead on a work surface until smooth and elastic (5 minutes). Transfer dough to a large container, cover with a lid or a tea towel and rest in a warm place until it has doubled in size (3-5 hours).
  • 2
    Divide dough into four, then shape each piece into a ball. Place balls in a large container with at least 5cm between each, cover with a lid or tea towel and rest in a warm place until doubled in size (8-12 hours; or refrigerate for 2-3 days for a lighter, stronger crust).
  • 3
    For tomato sauce, blend ingredients and ½ tsp salt in a tall jug with a hand-held blender until smooth.
  • 4
    For garlic oil, blend garlic and oil in a small food processor until smooth.
  • 5
    If chilled, bring dough to room temperature (2 hours). Place a pizza stone or heavy metal tray on the bottom shelf of the oven. Preheat oven to maximum temperature (or preheat a pizza oven to 310ºC). Coat 1 dough ball in flour, then, with your hands, stretch ball to a 30cm round over a 32cm pizza tray (preferably a tray with holes in its base), lifting edges and stretching dough from the centre and leaving a thick 1cm edge (alternatively, use a rolling pin – just don't tell Nonna).
  • 6
    Spread 1/4 cup tomato sauce over pizza base. Add a quarter each of parmesan, fior di latte, tomatoes and basil, drizzle with 1 tsp garlic oil and finish with a pinch of salt. Transfer tray to oven and bake until golden, bubbling and amazing (7-10 minutes at 270°C; 3-4 minutes at 310°C). Meanwhile, prepare the next pizza. Serve hot, enjoy with your hands, your friends and a good bottle of natural wine.
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  • Author: Monty Koludrovic