Row's Street Pizza

10/04/2026

The Capricciosa

08/04/2026

The Row's Street Pizza gang is dealing with a family emergency, and will not be at the markets this weekend. But go and check out some awesome purveyors in tasty goods this Saturday. Support the little local businesses that make your town special.

Hug ya mothers, fathers, sisters, and brothers whenever ya can pals. Lots of love, Row.

Food trucks, live music, chilled vibe - plan ahead for our next Twilight Eats at the Windmills on 18 April.

This evening event is family friendly with a wide range of food and plenty of seating available - or bring a picnic rug to head out to the oval.

We will also have a few artisan stalls as well!

Our regular market is still on from 7 till noon that morning then we will reset for the foodie-heaven fun.

Bring the family or meet some mates!

27/03/2026

Get in before we sell out!

27/03/2026

Today's market get in before we sell out!

28/02/2026

Thank you, Toowoomba Pizza Fans. We sold out today. Made some custom pizzas towards the end. We tried a new pizza called the "Chrissie". I hope she liked it. See you again March 28th under the tree.

27/02/2026

We are under the tree at the Toowoomba Farmers Market this Saturday morning. Serving up those sourdough pizzas till 12.

14/01/2026

This Friday night at Toowoomba Farmers Market from 4pm. And Saturday morning till 12. See you there, Pals.

14/01/2026

Got the goods this Friday Night at the Toowoomba Farmers Market from 4pm. And following up Saturday morning till 12. See you there.

24/10/2025

Hi Pals. Row's Street Pizza is back this Saturday at the Toowoomba Farmers Market. Same spot under the tree. Got 70 doughs this time. First in, best dressed!

02/10/2025

Here’s the dough recipe I use at home. Your results will vary depending on your oven, flour, and temperature. If you’re using a high-heat oven (450°C+ like Gozney, Ooni, Woodfire) and have 00 flour + organic bread flour, then this 24-hour sourdough recipe works great.

Dough Formula (Baker’s %)

Makes 4 × 275 g balls (12-inch pizzas):

- 65% 00 pizza flour (390 g)
- 35% bread flour (210 g)
- 65% water (367 g)
- 3% salt (20 g)
- 0.8% olive oil (5 g)
- 14.5% sourdough starter (130 g)

Method

1. Autolyse (1 hour): Mix all flour + 90% of the water for 1 minute. Cover and rest for 1 hr.

2. Mix: Add starter + remaining water, mix for a minute or 2. Add salt. Mix 2–3 minutes. Once it starts coming together, turn off the mixer and pour oil over the dough, and let it rest for 20 minutes, then mix for 1 more minute till the oil is all mixed in.

3. Bulk Ferment: Put the dough in an oiled container. Rest 30 minutes. Do 2 rounds of stretch-and-folds, 30 minutes apart. Dough when its relaxed should pass a windowpane test.

4. Balling: Divide into 275 g balls and create tight, smooth surfaces. Place in oiled, sealed containers.

5. Fermentation: Proof at room temp for 4 hours, then refrigerate for 24 hours.

6. Next Day: Remove from fridge 4 hours before baking, then stretch and make your pizzas.

This is similar to what we use at markets, though we run a longer cold ferment and higher-protein flour. For home cooks, this version is simpler and more forgiving.

Beginner tip: There is no such thing as bad pizza. Always eat every pizza you make and take notes. That's how you get better.

PM me if you have any questions.

Send a message to learn more