Fourth of July weekend was kicked off with some awesome pizza action on the BBQ at the farm. Ashley brought zucchini, yellow crookneck squash and cherry tomatoes from her Redding Garden and we made magic with them.
The only casualty was a burn on my arm and the fact that the Mr. was not there to get in on our tasty treats. Sooooo……we had to do it again on Sunday! So good.
Pizza Margherita on the BBQ
Pizza dough – home made
5 cups bread flour
2 cups Semolia flour
1/2 oz. instant yeast
2 cups luke warm water
5 tbs. olive oil
1 tbs. sugar
pinch of salt
Mix Yeast, sugar, olive oil and water and let sit for 10-12 minutes until it is frothy.
Sift salt into flour on a hard surface.
Make a well in the center of the flour/salt combo
Fill the well with the wet ingredients.
Slowly incorporate the flour into the center of the well mixing thouroughly. When it becomes too stiff to stir with a fork, start working the remainder of the flower in by kneading the dough with your floured hands.
Makes 3-5 pizzas depending on the size you like.
For toppings, use fresh tomatoes, basil, buffalo mozzarella and olive oil or whatever you have in the garden.