Sunday, March 20, 2011

Pizza at the Farm

Hey there again. We are fond of doing pizza at the farm either for a fast week night dinner, or an elaborate weekend feast. We tend to do lots of "uncommon" pizza configurations, but usually always hit the mark. The first thing of importance is the crust. We like it thin and crisp. Done on a pizza stone in a 450 degree oven, or this summer in two minutes outside in a wood-fired bread/pizza/whole lamb/entire goat type of oven. Toppings tonight included thin sliced zucchini, portabella mushrooms, jalapenos, fresh herbs, fresh tomato, and feta cheese.

We can tomatoes in the summer for meals in the winter, but tonight I couldn't be bothered grabbing a jar, so the sauce was extra virgin olive oil followed by the toppings. This spring we are making lot's of sausage, so you could expect Spanish style chorizo paired with manchego, and roasted peppers and many more (endless really) combinations. Recently we did a Foie Gras, caramelized onion, and blood orange pizza (cheese was not needed). It was out of sight!

Try your own, it's always going to be better than what you can buy, and makes yah feel good for doing it.

Pizza Dough Recipe

1 1/3 c warm water
1/4 oz yeast
3 c bread flour
3/4 cup semolina flour
1 tsp kosher salt
1 tsp raw sugar
1/4 cup olive oil (save the good stuff for the topping)

technique: In a stand mixer, add warm water and yeast. Allow to sit for 10 minutes until it starts to foam. Mix remaining ingredients, and mix slowly at first with the dough hook attachment. Knead in mixer for 5 minutes. Put the dough ball in an oiled metal or glass bowl, cover with plastic film and let sit in a warm spot for 2 hours. Divide risen dough into 4 parts, replace back in the same bowl for 30 minutes. Turn out on floured surface and roll out the dough.

1 comment:

  1. I love this dough. My husband loves the dough. My mother in law, father in law, sister in law, brother, and two sons love this dough. It is wonderful, thanks guys.