Tucked away in a side street off the Lower Burleigh Highway, there’s plenty to recommend The Little Plate, with the co-owners Gaynor and Olivia both being innovative world-travelled chefs.
While at first glance some menu items sound familiar, the little plate presents ‘old’ dishes in a new way. Dishes familiar to you by name are translated into The Little Plate’s version, cooked from scratch using quality meat and produce. This means sourcing the best, taking time to painstakingly prepare and slow cook dishes, with no amount of preparation being too much to get an authentic meal onto the plate. Even the sauces are made from scratch. It’s definitely ‘the road less travelled’ route to the table.
The Little Plate’s Tuesday night ‘pop up’ pizza, also available through Uber Eats, is a great example of a reworked traditional Roman recipe. Using the freshest, best ingredients, the dough is slowly fermented to make it easier to digest.
The chefs give us the following tips:
- Use the right kind of flour, such as strong, bakers, ‘OO’ or pizza flour that has more protein than other flours.
- Never combine salt and yeast together as salt can kill yeast and you may end up with a ‘pizza brick’!
- If time permits, prove the dough for 24 – 48 hours to add depth of flavour. It also allows the yeast to fully mature, so you feel less bloated after eating the pizza.
The Little Plate, 3 Deodar Dr, Burleigh Heads Ph: 0499 724 303
Read our review of The Little Plate here.
NOTE: This recipe was published in The Sun newspaper on 29 May, 2019.
| Prep Time | 15 minutes |
| Servings |
pizza bases
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- 500 grams pizza flour
- 7 grams dried yeast
- 300 ml filtered water
- 3 tsp olive oil
- 15 grams salt
Ingredients
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|
- Combine the yeast and water in a jug and whisk together with the olive oil.
- Combine flour and salt together. Place flour and salt in a mound on the work bench and make a well in the centre. Add the yeast, water and oil into the well and knead together for about 10 minutes until smooth and elastic. Roll out and top with your favourite toppings, such as tomato, mozzarella cheese, salami and basil. Bake in a preheated oven at 250 to 260° C (on a pre-heated pizza stone if possible) for 8 – 15 minutes until done.