How Real Authentic Food is Making a Comeback for Your Wellbeing

al Chiosco pizza bar KingscliffCourtesy @alChiosco.kingscliff

There’s something different about authentic, home-cooked food. Warm, inviting, and always delicious, gathering around a dinner table and eating a meal together is a timeless tradition most of us have or will participate in. If there’s anyone who knows how to do this well, it’s the Italian people. Passed down over generations, this country knows a thing or two about cuisine. One of our new favorites to visit is Al Chiosco on Kingscliff’s Ocean Avenue. Owner Robyn Cheah and her business partner Mauro De Riso teamed up for a project that tugs at the heartstrings and keeps our bellies full. From classic pizza made with a baker’s style crust and the best-quality ingredients, this hole-in-the-wall establishment is soon to become an Australian staple.

Not only can you visit Al Chiosco for lunch and dinner, but they’re open from 7 am most days to offer up house-made pastries and Social Espresso coffee. From tiramisu to apple plan to quiche, there’s just no end to the delectable treats you can sample day and night. Don’t forget to arrive early for seating, as the restaurant does get quite packed quickly. Whether you pick up or dine-in, expect to come home full.

Because the restaurant is ever so kind, they’ve offered up a quick recipe for Italian-style pizza dough that we can all make at home, in a quick 15 minutes. Keep reading for how to make an ever-so-perfect pizza dough below!

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How to Make Italian-Style Pizza Dough in Under 15 Minutes


  • 1 kg flour
  • 600 ml water (2 – 4 degrees Celsius)
  • 2 grams dry yeast
  • 10 grams olive oil
  • 25 grams salt
  • San Marzano tomato sauce

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Mix in the flour in the mixer with yeast (mix for one minute). Then, slowly add water and mix for another 5 – 6 minutes. When the dough is almost around 20 – 23 degrees Celsius (you can use the thermometer, or you can feel and touch it) add the oil and mix for another 2 – 3 minutes. Once ready, take your dough and put it in a container (make sure the container is well oiled). Keep it in the fridge as long as you can (we do 24 hours at least). The more the dough is resting, the lighter it will be.

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