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Salim Gafayri

Pizza isn’t just pizza, and when in Melbourne we at AB&D look no further than the stylings of chef Salim Gafayri from Arbory Afloat - sister restaurant to the ever popular riverside bar and eatery Arbory.

With over 15 years of experience and specialising in Detroit and Neapolitan style pizza, Salim’s passion for Italian food is well and truly evident, from his respect for local produce to his personally perfected signature dough, this is something not to
be missed!

Serves 3-6
Dough 15 mins
Fermentation 2 days
Cook Time 10 - 12mins
Makes 3 Pizza's

Fresh basil
Olive oil
750g Mozzarella cheese

625g Bakers flour
425ml Cold tap water
17g Sea salt
0.5 tsp Dry yeast

800g crushed tomatoes
2 tsp fine sea salt
Dry oregano & basil
2 tbsp olive oil

In mixer, mix water and yeast on low for 2 min. Add flour and mix for 5 min- dough should be forming. Add salt, mix for 8 min on low speed.

Place dough in oiled, air tight container and rest at room temp for 3 hrs. Store in fridge for 1 day, ideally 2.

Rest for 2 hrs at room temp.

Divide dough in 320g portions. Oil pizza pans and start pressing dough into pans. Repeat 3 times with 15 min resting intervals. Cover dough with cling film. Rest dough for 2 hrs at room temp.

For the red sauce, mix all ingredients and cook for 1 hr on low heat.

Preheat oven to 250°C, place oregano and basil on dough,
sprinkle 250g mozzarella, covering to edge. Place pizza in pre heated oven and bake for 10-12 min. Remove pizza from pan, and rest on cooling rack for 2 mins. Cut into 4-6 slices. Add warm red sauce, and cover in basil and parmesan.

Drizzle olive oil - and there you go!