Hello from On the Rise,

We are really happy to contribute our sourdough pizza dough to Pete's localvore share. This is the simple versatile dough that we use for our pizzas, savory roll-ups, pitas and other oven specials. Ingredients: Unbleached white flour (organic from Milanaise Mills in Quebec), Whole Wheat flour (Gleason Grains from Bridport, VT) Honey (Franklin Heyburn , VT), Sunflower Oil (VT)& Sea Salt.
We make our dough fresh everyday at the Bakery, but we tested how it works after it's been frozen and were quite pleased. Here are some directions/suggestions for the use and handling of your dough. Bake Well!
1. By the time you get home with your previously frozen dough, it will probably be pretty close to thawed. We experimented in our own kitchen and found that we could use the dough about 4 or 5 hours after removing the round from a deep freeze. Take your dough out of the bag and set in on a floured table surface to relax. For a large pizza you can pat the dough out by hand or use a rolling pin . Work the dough from the center. Flip it around often and keep your surface covered with flour, or a flour and corn meal mixture, so the dough will not stick. CLICK FOR TIME LAPSE VIDEO

2. Your dough should make a 16" thin crust pizza. If you like your pizza a little thicker decrease the diameter. You may achieve your final shape on the table top with a rolling pin however this dough can be stretched a little further to make a perfect crust. By hand stretching the crust you get a nice thin crust with a little more material at the outside for a light and puffy edge ... CLICK FOR TIME LAPSE VIDEO

3. Topping the pizza offers infinite possibilities -- If you like a lot of toppings, try just a little of each so as not to weigh down the crust. If you have a pizza stone and a peal you can make your pizza on the bench and then transfer it directly into the preheated oven. If you are baking your pizza on a pan, oil it lightly and drape the stretched crust on or into the pan before topping. Our sample pie here is topped with fresh spinach, red onion, seasoned tempeh, mozzarella (just a bit) and feta. CLICK FOR TIME LAPSE VIDEO

4. We bake our pizzas in a wood fired oven. The hearth is over 600 degrees and the pie springs quickly from the heat stored in the stones. The toppings melt almost immediately as there is direct heat from an open flame. Pizza is best cooked hot so keep your oven temp high. If you are using a stone preheat it well. In our oven a pizza takes from 5to 8 minutes. You know your oven better than we do but your pizza could take anywhere from 12 minutes to 30 minutes depending on oven temp, crust thickness, toppings, your baking surface, and other variables. Keep an eye on it! CLICK FOR TIME LAPSE VIDEO
5. This dough is very versatile you can use it to make pizzas, calzones, bread, dinner rolls, and more. In this time lapse video you can see the same dough used to make a stuffed bread with fresh spinach, sauteed mushrooms, feta and caramelized onions. The video moves quickly but it is important to let the loaf rise for about and hour after it's formed and before baking...
Bake at 375 for 45 min or 'til brown and crusty. CLICK FOR TIME LAPSE VIDEO

 

We hope that your pizza turns out great. If you made a pie you were proud of please take a shot of it and e-mail us your results or post it on our facebook site. We would love to see what you made. We will pick at least one of the submissions at random and reward your work with a 20$ Gift Card to On the Rise.

All the Best,

Ben&Rae

* by the way forgive our camera and video editing skills. R.J. and I had a 15 min lull at the end of brunch on Sunday so we made the pizza and bread documenting the process in a hasty and improvised photo shoot. But you know we had fun - Hope you do to!

 

 
Hours of Operation
Monday and Tuesday 6AM until 6PM (dining room closed at 3:00PM)
Wednesday through Saturday 6AM until 10:00 PM
Sunday 6:00 AM until 3:00 PM (Brunch 8:00 AM- 2:00 PM)
802.434.7787