Thursday, June 2, 2011

Homemade Pizza!

We have friends who make their own pizzas regularly and exclusively of any Pizza Joint. We still get the frozen ones and the Hut pies, but we had a whole lot of fun and saved a bunch of money when we tried it on our own. My friend, Christy Harris has great recipes and runs Providence Farm. Christy started a blog. Though I'm causing you to click again, here's a recipe for the pizza dough:

Christy's blog is really fun to read and is very informative. Her French Bread recipe is outstanding. In these pictures I used a pizza dough recipe from the King Arthur Flour cookbook, but the next time I will use the one from Christy's blog.  King Arthur has an online catalog and extremely fine and fun ingredients and products: We are lucky enough to live within a couple miles of a grain mill which actually supplies wheat to King Arthur Flour, so I buy the wheat berries and grind them for Whole Wheat flour, and purchase the Artisan flour from the grain mill. Anyone can taste the difference. Put a pinch of your all-purpose flour on your tongue right now. Depending on the age of the flour and it's freshness, you will taste a distinctly bitter flavor after a while. The fresher the flour, the longer it takes to register the bitterness. With the King Arthur flour or the Artisan Flour which I buy local, there is only a creamy flavor, no bitterness! I prefer to pay a bit more for this fresh flour.

Taking the lead from suggestions of toppings in a Weight Watchers cookbook, we made the following pizzas, with ingredients such as fresh spinach leaves, feta cheese, mozzarella, artichoke hearts and black olives. The boys had a good time creating their own pizzas; their choices of toppings were more traditional.

All children love punching down the risen dough. These two laughed hysterically!

Ben said he only liked his, the small one in back center with a few spinach leaves. Gus said he liked "The Hut" better, but everyone else loved them all. It didn't take much longer than ordering take-out, and it was a heck of a lot more fun!

Buon Appetito!

The Abbey Farm

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