Homemade Pizza Dough & Sauce

by Guest blogger: Lyndsay Ludden
of Hoppy Goat Farm

Listen to her podcast HERE

For us farming is all about the food.  From seed to the table, everything we do is in preparation for dinner.  This philosophy that we hold brings a great deal of respect and gratitude for our animals and the plants that grow here.  We believe when you are strongly connected to your food it tastes better and naturally gives you the nourishment that you need.
With that said I have included a recipe that your whole family will enjoy.  For those of you who grow your own food and have a small farm this recipe is for you!  If you are toying with the idea of starting your own farm this recipe is for you!  We want to show that not all food you grow has to be eaten as a salad or prepared bland.   We want to give folks a way to incorporate all aspects of a farm into a meal that everyone loves…Pizza!

Garden-grown Pizza Sauce

Ingredients:

• • 10 tomatoes from the garden
  • 1 onion from the garden
  • Herbs (thyme, oregano, rosemary, basil) to taste
  • Salt & Pepper

DIRECTIONS:

1. 1. Blanch tomatoes to get rid of the skins.
   2. Add tomatoes to a pot and bring to a simmer.
   3. Add chopped onion and herbs to the sauce
   4. Add salt and pepper to taste.
   5. Cook down to a thick consistency

The Dough

Ingredients:

• • 10 ounces (about 2 cups) bread flour, preferably Italian “00” flour
  • .2 ounces kosher salt (about 2 teaspoons)
  • .15 ounces (about 1 teaspoon) instant yeast
  • 7 ounces water

*We cut the original recipe in half to create about four 10 inch pizzas which is the size of our cast iron skillet.

DIRECTIONS:

1. 1. 1. In a large bowl combine flour, salt, and yeast.  Whisk together.
      2. Slowly add small amounts of water to the flour, salt and yeast.  Use hands to blend until all the dry flour is incorporated.
      3. Create a round dough ball and place in a clean lightly oiled bowl and cover with plastic wrap.
      4. Allow to rise for 4 hours. (@seriouseats calls for 8-12 hours…we have done both and have not found a difference in flavor or texture).
      5. Scoop out dough onto a lightly floured surface and hand form into 3 or 4 flat pizzas
      6. Turn oven on high broil.
      7. Put cast iron skillet on the stove top, turn on to medium-high, and let heat it up for a couple minutes.
      8. Slip the pizza dough into the skillet and then put on the sauce and other toppings.
      9. Let the pizza cook for a few more minutes.  Small bubbles around the pizza should become visible.
      10. Using a spatula, lift up the edge of the pizza to verify that there are some light char marks visible.
      11. Turn the stove top off and slip the cast iron into the oven under the broiler.
      12. Once the cheese appears melted and there are light char marks around the crust, remove from the oven.
      13. Using a spatula, put the pizza out onto a cutting board to let cool a few minutes.
      14. Slice and serve!

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About this author:

Lyndsay and her husband Eric started a farm several years ago to raise and grow their own food.  Originally their intent was health related however, as “super foodies” they began realizing how much better everything tastes when they grow and harvest it themselves.  They now have two large gardens, as well as goats, chickens, ducks, turkeys, pigs, and bees.  They offer many different items from their farm including fresh eggs, cheeses, mud scrubs, soap and a special seasoning blend.  Plus you can find her at the Sedona Farmers Market on Sundays.

• Website: thehoppygoatfarm.com
  
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