· In Cooking, Homestead Life, Recipes, Tiny Farmhouse Kitchen We love pizza around here. Pizza is usually the one thing I will order on the weekend to eat with the kids because we have spent the day out and about. Hubby tends to work late in Saturdays so he enjoys coming home to cold pizza and a cocktail. It’s actually kind of nice…the kids are sleeping by the time he gets home, we sit together and have a cocktail nibbling on pizza and talking without the annoying delightful interruption of our children diving off the sofa and narrowly avoiding major injuries.
to make both pizza dough as well as homemade pasta dough. It’s a very soft flour…it’s milled to be extremely fine. The results are scrumptious! Last night I made our pizza topped with pepperoni (best quality that I slice myself) fresh tomato, roasted peppers and fresh basil. The sauce I make to top my pizza is as easy as it gets but has big flavor. The cheese mixture I used yesterday was an Italian 6 cheese combination. When I have my homemade mozzarella on hand I use that.
Molino Caputo Tipo 00 flour 1 ½ cups, plus 2 TBL water
dry active yeast
Molino Caputo Tipo
water (65% hydration)
active dry yeast
of Italian Strained tomatoes
ripe tomatoes sliced
Fresh basil leaves
If you have a stone make sure to use it
The dough will relax and behave as you need it to