If you’re looking for the perfect weekend mashup, try pairing our approachable Yalumba Barossa Bush Vine Grenache from the Warehouse with a fresh homemade pizza. The brightness of Grenache pairs perfectly with tomato based pizza, proving a delectable food combination. Follow this recipe from local Barossa Chef Matteo at Casa Carboni in Angaston, for a gourmet Margherita pizza and enjoy your wine in style.
Preparation: 3 to 4 hours
Cooking: 30 minutes
- 500g Plain strong flour (Lauke’s Wallaby or Euro)
- 350ml Water
- 15g Fresh yeast (one third if you are using dry yeast)
- 20g Salt
- 50ml Extra virgin olive oil
- Margherita Topping
- 400g passata
- 4 mozzarella balls, drained and cut into slices
- 8 tablespoons extra virgin olive oil
- Fresh basil leaves
- Salt and pepper
- In a mixing bowl, combine flour and salt.
- In a separate mixing bowl, stir together 300ml and the yeast then pour it into flour mixture. Knead with your hands until well combined, approximately 4 minutes, then let the mixture rest for one hour.
- Add the rest of the water, salt and olive oil and knead for 10 minutes.
- Divide the dough into 4 balls. Cover dough with wet towel. Let the dough rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) The dough should double in volume.
- Preheat the oven to 200°C
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.
- Spread the passata evenly over the top of the bases using the back of a tablespoon. Season with salt and pepper. Divide the mozzarella between the 2 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown.
- Two minutes before the end of the cooking, scatter over the basil and continue to cook. Serve hot and enjoy with a glass of Yalumba Grenache!