Ombra Pizza Dough by Carlo Grossi

From the start it was important that we had the right style of dough to form the base of all our pizzas.

We wanted more of a Roman style of pizza, a lighter, crisper end result than the softer Neapolitan-style base that tends to droop in your hands!

We experimented with different fermentation times and ultimately found the best time to be 48 hours. It gives the best crust with just the right amount of chew and great blistering while also allowing the pizza to stand the weight of toppings.
Noteworthy here is that we always use the purified water that we serve in the restaurant, which I believe makes a very big difference to the end product in both flavour and density and texture.
These elements gave us a great starting point for our pizza program.

Cooking pizza at home is like making pasta: it is tactile
Once you start rolling it out everyone starts to get involved, getting their hands into the dough and making all sorts of shapes and rustic-looking bases.

It is most fun because it really brings people together, and the satisfaction of making something together that you will then eat as a group is a truly fulfilling feeling.

This recipe makes 10 dough balls (250g), enough for 10 pizzas.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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