The Simple Farm recently installed two wood-fired pizza ovens. This last Friday we fired them up and took them for a test run. I volunteered to make the crust because I enjoy making pizza crust. There is something satisfying about getting your hands in the dough, the kneading, and then seeing it completed. As a mom to a beautifully chaotic six boy household, I always get excited about things that I can accomplish that can't be undone. Pizza is one of those things. This recipe made 8-10 crusts and although we nearly obliterated the first one, the rest of the pizzas were gone just about as quickly as they cooked...which is about 90 seconds! These pizza ovens are amazing. I highly recommend the use of these tomatoes for your next pizza.
Before I share the recipe, please go read about The Simple Farm's upcoming Farm to Table pizza supper. Click HERE for that invitation, you don't want to miss this event. This pizza is amazing.
GGWoodshop Pizza Crust
Makes approximately 8-10 medium crusts
10 cups high protein flour (bread flour)
1/2 cup extra flour for kneading (don't add to the dry ingredients at first)
1 T yeast
2 T olive oil
3 T sugar
1 T salt
4.5 cups of warm water.
Mix all dry ingredients together (except that 1/2 cup of flour) than stir in the warm water. Knead for 3-5 minutes by hand or in a mixer until it's nice and smooth. You might need up to an additional 1/2 cup of flour to achieve this smooth result. Split dough into 8-10 equal balls depending on the size you need. I lightly oiled these and put them in individual baggies (not zipped) and then let them rise for 2 hours somewhere warm. When rolling out you will need additional flour. These can be left in the fridge up to 3 days and will actually take on more flavor if you leave it for a couple of days. It can also be frozen for later. Enjoy!