Paramoor Winery’s deliciously mouth-watering pizzas are available from 12noon to 4pm on the first two full weekends of each month, plus public holiday weekends.
Paramoor pizza dough is freshly prepared – to the winery’s special recipe – by Brendan Page the highly awarded artisan baker of Kyneton Bakehouse in Piper Street, Kyneton. Dough ingredients include the finest Laucke pizza flour, semolina, olive oil, salt and yeast.
The wood fired oven was supplied by Politos Pty Ltd of Thomastown, an Italian family company with 20 years of experience in the manufacture of great ovens. Pizzas are cooked at about 400 degrees Celsius in just a few minutes, and for at least half that time the pizzas rest on the hot oven floor.
Topping ingredients are the best available, and wherever possible are sourced locally.
Starter ($9 each)
Garlic pizza bread
Pizzas ($15 each)
Macedon Tomato sugo, mozzarella and basil or oregano
Spring Hill Tomato sugo, mozzarella, olives, mild salami and basil or oregano.
Hot Springs Tomato sugo, mozzarella, olives, hot salami, chili and basil or oregano.