Pizza Night

March 31, 2020

Pizza Night

Welcome back all!

I'm sure you've all come back here in hopes of more posts about making sourdough-and trust me you'll get your fill. However, I thought I'd speed forward to what I think is one of the most amazing moments that's happened in our household in a very long time. And that's PIZZA NIGHT. Ok, maybe you think it's not that big of deal. BUT for anyone who's been gluten free for years and tried everything from califlower crusts, to store bought gluten free cardboard pizzas or any other option that doesn't include anything remotely close to flour, you know exactly what I'm talking about. So when we first discovered that this wonderful sourdough recipe could be made into pizza, time stood still and I think we heard angels sing. The look on Shawn's face as he bit into his first slice of real pizza (in over 4 years) will be forever photographed into my memory and warms my heart everytime I think of that moment. There were definitely a few tears. It was pretty epic.
I'll have to be honest here, it wasn't my idea initially. I just took it and ran with it!

My brother-in-law, who is a chef, threw a birthday/retirement party for my mom at our house back in November and asked if I would make a few extra doughs to turn into appetizers. Intrigued, I happily made a few more doughs and then watched him like a hawk as he turned my "bread" dough into the most magical, delicious, chewy, mouthwatering-ok, you get the idea. Everyone at the party raved about it! After that moment, my focused shifted slightly from perfecting the perfect loaf to making the most delicious pizzas I could think up-nearly every other day! I needed to practice my pizza making skills so I what better way then by experimenting and taste testing? These skills do go way back however. My first jobs as a teenanger included working at two different pizza joints; one where I learned to toss the dough into perfect rounds like in the movies. Not just a pretty face you know;)

Now nearly every time I make bread, some of the dough is reserved for pizza doughs. I can't tell you how exciting it is to finally eat something that is not only nourishing and highly digestible, but incredibly delicious! I'm so thankful for this "new" discovery, and continue to spread the love by making it for family, friends, and more recently, giving away doughs for others to enjoy in thier own kitchens. My intention is to sell these little beauties along with my sourdough loaves eventually so that I can provide others with the opportuntiy to have real pizza nights just like we do! We think pizza nights are the absolute best thing since...well, cardboard pizzas;)

Herb & Olive Oil - Plain & delicious

What goes better with Pizza Night then a local brew or a full bodied red?

Flexing.

Sundried tomoto, spinach, olive, garlic, creamy goat cheese & herbs.

One of my most favourite ways to bake my pizza is in my cast iron skillet. Those of you have have ever been over for a meal know that I LOVE my cast iron for cooking!

Shawn requested at the beginning, if possible, it could taste like Dominos. Slightly insulted, I did manage to pull out the bag of organic cornmeal from the cupboard and coated the bottom of the skill with it. As it turns out, its more amazing than Dominos;)