Last night was the second time I made us a pizza for dinner. It was fun to play with the dough, choose toppings, and eat my resulting (some say “deformed”, we say “artisan”) creations. Alec was really impressed that I could get a hot fresh pizza on the table in about a half hour without a lot of cursing.
If you’re looking to get fresh, seasonal meals on the table in under a half-hour, let me suggest topping homemade organic pizza dough with seasonal produce and chucking it in the oven at 500 for 7 minutes.
Oakland mom, Kim Cole, started making and freezing pizza dough when she was pregnant so her family would have quick, healthy meals once her baby was born. Me? I collected take-out menus. But Kim was kind enough to give me some of her dough, which is sold around the Bay Area under the name Mom’s Pizza Dough. So, she set me up for success.
Bay Area Parents can look for Mom’s Pizza Dough at Market Hall and The Pasta Shop.
No special equipment is needed, but now is the time to bust it out if you have it. Did anyone else register for a pizza cutting wheel and pizza stone?! You can use a rolling pin or the side of a can; you can use a cookie sheet if you don’t have a special pizza pie pan. If you have a pizza stone, as we do, I really recommend getting a peel (that cool pizza board looking thing) — it will save you some aggravation moving the raw pizza and look really cool in the process.
More info and recipes at momspizzadough.com
