Farmers Market Pizza
Source: Joel Baecker, Pizza Politana
This recipe was demonstrated for CUESA's Market to Table program on February 16, 2013.
Joel Baecker and Naomi Crawford regularly source seasonal ingredients from the farmers market for their mobile pizza oven, Pizza Politana. This is their basic pizza recipe. Choose your toppings based on what's local and in season in your area. The winter pizza pictured at right is topped with nettles, Meyer lemon zest, green garlic, and a leek cream sauce (no tomato sauce).
1 tablespoon active dry yeast
2 cups warm water
3 tablespoons olive oil
5 cups all-purpose flour
4 teaspoons salt
1 tablespoon sugar (optional)
Tomato Sauce (optional)
1 (16-ounce) can whole peeled tomatoes (preferably San Marzano)
½ teaspoon chili flakes
½ teaspoon dried oregano
1 teaspoon salt
4 cups local cheese
6 cups seasonal market ingredients (such as spinach, lemons, garlic, anchovies, peppers, etc.)
1. To make the dough, in a the bowl of a mixer, dissolve the yeast in the water and let it sit for 2 minutes to bloom. Add the olive oil, flour, salt, and sugar on top.
2. Mix the dough with a dough hook on the lowest setting for 5 minutes. The dough should come together into a ball. If it sticks to the sides, add small handfuls of flour while mixing. If it’s too dry, sprinkle water into it.
3. Let it rise for one hour, then divide it into 6 equal portions (8 ounces each) and roll them into tight balls to let rest for 20 minutes.
4. To make the tomato sauce, purée the tomatoes, chili flakes, oregano, and salt in a food processor or blender, or with a wand. Taste and adjust seasoning as needed.
5. Preheat the oven to 500˚F.
6. Roll out the pizza dough until ¼ inch thin. Top each pizza with tomato sauce, then add the cheese, and seasonal toppings. You can vary the amounts of cheese and toppings to your liking. Bake for 12 to 15 minutes.