Sourdough pizzas at Plank

Thanks to its purported health benefits – release of micronutrients and gut health – sourdough is currently all the rage. Instead of commercial yeast, breads, croissants are fermented with natural yeast for longer hours, attaining better textures, subtle tang and longer shelf lives. Baker & Cook is now applying these same methods to its pizza crusts at new outlet Plank. A combination of flours with natural wild yeast is fermented for up to 48 hours at 8°C, then traditionally pressed out into dough, rolled and baked at high heat between 380°C and 400°C to attain the perfect outer crisp that shatters to reveal cushiony-soft interiors. They then form the ideal base for various toppings like smoked salmon, wild mushrooms, cranberry compote and camembert cheese. The Cheese Plank Pizza is essentially a cheese platter on a crust, with caramelised garlic, crème fraîche , blue cheese, fig jam, caramelised walnuts, maple syrup, fresh thyme and lemon zest.

64 Namly Place. Tel: 6466 2280