Pizza oven

Recipe: Chip butty pizza by 400 Gradi Melbourne

Everyone loves a carbs-on-carbs chip butty sandwich, right? But gone are the days where that’s the only way to consume your favourite chip-laden slices of bread. Say ‘hello’ to the Pizza Viennese by 400 Gradi in Melbourne.

Pizza Viennese 400 Gradi melbourne

Ingredients (per pizza):

Fior di Latte                         120g
Wurstel                                  60g
Fried chips                            300g

Pizza dough (makes 4-5 pizza bases):

Tipo “00” flour (sieved)      1kg
Fine sea salt                           30g
Fresh yeast                             1g
Water                                      600mL


  1. In a bowl, combine water and salt. Allow to dissolve.
  2. Add 10% of the flour and mix. Mix well. Add more flour and the yeast.
  3. Continue to add the remaining flour and mix well until combined.
  4. Turn dough onto a lightly floured surface. Knead until smooth and elastic. This can take up to 10 minutes.
  5. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside.
  6. Let the dough rest for 2 hours, then divide into 4-5 round balls.
  7. Cover with a damp tea towel and allow the dough balls to rise.
  8. This can take up to 10-12 hours.
  9. Once the dough has doubled in size, place on a lightly floured bench, stretch the dough by hand.
  10. Once the dough is ready, stretch into a round disk. Spread the fior di latte evenly on the top, and add the wurstel.
  11. Cooking Time: In a kitchen oven, bake at 280 degrees for approximately 8-10 minutes. Or, in a wood fired oven, cook at 400 degrees between 60 – 90 seconds.
  12. Once the pizza has cooked, cut into even slices then place the fried chips evenly across the pizza.

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