http://artisanfarmsteadliving.blogspot.com/2011/05/artisan-style-pizza-dough.html
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: http://www.kingarthurflour.com/ 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.
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| 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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