PIZZA, DOUGH AND SAUCE

RESIDENTIAL PIZZA DOUGH
This is the recipe we use in our Bellingham testing and teaching kitchen.  We enjoy it because it is easy to handle and brings a wonderful flavor and texture to the pizzas.  It is very versatile dough and can be used for crackers and Focaccia bread as well. Our dough uses a very small amount of yeast and is called a “24-hour dough”.  It actually rises in the refrigerator, already portioned into dough balls.

PIZZA DOUGH TIPS
One of the most frequently asked questions from both
our residential and commercial customers is: “How
do we get a thinner/thicker/better dough for our
pizza?"

PIZZA  SAUCE
This is a favorite recipe of mine, for pizza sauce.  But you’ll find a different opinion for each passionate pizza maker.  Some people prefer a more pure form of sauce using perfect ripe tomatoes, ground with extra virgin olive oil and just a touch of sea salt. 

PIZZA  RECIPE IDEAS
Looking for some ideas for pizza toppings? Check this list out.

PIZZA  - ROASTED FENNEL WITH SALAMI
The combination of pizza topping and “themes” is almost endless.  Pizza is a palate for all seasons and this one celebrates mid-summer and ingredients easily grown in the garden.  Hot from the oven and with the spicy salami you can finish this pizza with a cool salad, right on top!
-Click here for recipe for standard oven

PIZZA MARGHERITA
Still a favorite the world round, the Margherita pizza is the epitome of fresh, simple food. Fresh Mozzarella, Roma Tomatoes, a little Basil. Wow.

PIZZA MARINARA
By simply adding the bold flavors of anchovy, caper berry and kalamatta olives the simple Margherita becomes the Marinara. Taste Buds, fasten your seat belts!

SPICY SHRIMP PIZZA
Imagine, large tasty shrimp on a great pizza with jalapeños, garlic and a squeeze of fresh lemon. This is Good Stuff.