We really enjoy Salt Blade’s cured meats. The business is small and local and we like to support local artisans. Salt Blade is distributed in the Seattle area through Haggen’s, Met Market, and many other outlets. They also ship through their website. Tonight it was Pepperoni Pizza:
The full pie. It’s 1/2 really cheesy and 1/2 with sparing amounts of cheese:
The Salt Blade package:
The pizza was topped with the pepperoni, a Roma tomato sauce from the garden by way of the freezer, and mozzarella.
The pizza dough recipe is simple: 300g bread flour, 160g water, 6g kosher salt, 9g olive oil, 1 tsp or less of instant yeast, depending upon how long you want to wait for the dough to rise. I used 1/4 tsp of yeast, let the dough rise for a couple of hours, then put it in the refrigerator until the next day.
The pizza was baked at 450F for about 15 minutes on a pizza screen. The cheese was was added at about the 11 minute mark.
FlatbreadGarden 