"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
REQUEST A RECIPE
To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.