Pizza is a very popular food. Everyone likes pizza and why not…..there are toppings to satisfy every palate from minimalist to loaded. We had no idea how popular making pizzas at home has become until we started selling a pizza flour blend. It is our biggest seller at farmers markets. Besides your favorite neighborhood pizzaria pizzas are made in the oven in home kitchens, growing numbers of backyard pizza ovens, and on the grill. Mobile pizza ovens are at farmers markets and festivals. Good toppings are important but we think the most important aspect of any pizza is the crust. For the last several months we have eaten lots of pizza while Darrold mixed and measured to come up with the right combination of flours. Now we are eating a lot of pizza because he has found it and we have been experimenting with a variety of toppings. Thinking outside the usual red sauce, pepperoni and cheese has been fun. Currently my favorite is olive oil, thinly sliced red pears and a tangy cheese such as blue or gorgonzola. Let your imaginiation and favorite taste combinations dictate what you put on your pizza.
Our flour is the base to which you add other common ingredients. A high-gluten flour is needed to give strength and elasticity. Our pizza flour is a blend of Hard Red Spring Wheat and Soft White Winter Wheat. Both grains are sourced from Midwest farmers and only the highest quality organic grains are selected for our flour. This flour can be used in place of white flour for most all-purpose uses but is especially good for pizza doughs, baguettes and Italian breads. We have 2 sizes available: 2 1/2 lbs for $5, and 5 lbs for $8.
Making great pizza:
16 oz Sunrise Flour Mill Organic Pizza Flour
10 oz tepid water (This is about a 64% hydration)
1 Tbsp yeast (Red Star Dry Active yeast seems to work the best)
1 Tbsp Sea Salt
Add yeast directly to the dry flour, then add water. Mix in a mixer with a dough hook for 6 minutes. Add salt and continue to mix for another 2 minutes. Note: If you don’t have a dough hook the dough can be kneaded on a clean flat surface. To do this, make a mound with the flour and add yeast. Add the water gradually and knead thoroughly for the same amount of time, adding salt after 6 minutes.
After the mixing or kneading, let the dough rest and rise to at least double its size. The time required will vary depending on the room temperature and the temperature of water used. When it is double in size punch it down and use it immediately or put in the refrigerator for up to 24 hours.
To use, portion out into four equal parts. Work on a clean dry surface dusted with a little bit of flour. Work in a circular motion to make a nice round ball. Lightly flour a pan that can be easily covered. Place the four dough balls on the pan and cover (eg with plastic wrap). Leave at room temperature to rise for a couple of hours.
To prepare the dough for a pizza, on a floured surface press the raised dough ball with your finger tips working from the center of the ball in a circular motion moving toward the outside (think of your fingertips acting as a rolling pin only you are pressing and pushing the dough rather than rolling it). As it gets bigger you can use your own technique to stretch it out more. One way is to get both hands uner the dough, then flip it slightly in the air. Turn, stretch, repeat. You will find your own special way of doing this.
Don’t like the results? Roll it back into a ball, let it rest a few minutes and try again.