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California Farm Cheese Pizza
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A picture of California Farm Cheese Pizza.

California Farm Cheese Pizza

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Large Mexican floortiles fit inside most ovens, and make the best pizza stone ever, at any price. Handmade large size mexican floor tiles sell for about $6 or less. If your oven is smaller than 16” x16” inside, your building supply center will gladly saw a strip off to make it fit.
Handles convection oven temps of 500F degrees easily, ours is fifteen years old. Perfect size for a large farm pizza. Homemade fresh crust, hand rolled edge, 3 cheeses, fresh basil and tomato sauce, 6 more toppings, big farm portions. Cut in four slices, feeds four.

Large Mexican floortiles fit inside most ovens, and make the best pizza stone ever, at any price. Handmade large size mexican floor tiles sell for about $6 or less. If your oven is smaller than 16” x16” inside, your building supply center will gladly saw a strip off to make it fit.
Handles convection oven temps of 500F degrees easily, ours is fifteen years old. Perfect size for a large farm pizza. Homemade fresh crust, hand rolled edge, 3 cheeses, fresh basil and tomato sauce, 6 more toppings, big farm portions. Cut in four slices, feeds four.

Read more

California Farm Cheese Pizza

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Large Mexican floortiles fit inside most ovens, and make the best pizza stone ever, at any price. Handmade large size mexican floor tiles sell for about $6 or less. If your oven is smaller than 16” x16” inside, your building supply center will gladly saw a strip off to make it fit.
Handles convection oven temps of 500F degrees easily, ours is fifteen years old. Perfect size for a large farm pizza. Homemade fresh crust, hand rolled edge, 3 cheeses, fresh basil and tomato sauce, 6 more toppings, big farm portions. Cut in four slices, feeds four.

Large Mexican floortiles fit inside most ovens, and make the best pizza stone ever, at any price. Handmade large size mexican floor tiles sell for about $6 or less. If your oven is smaller than 16” x16” inside, your building supply center will gladly saw a strip off to make it fit.
Handles convection oven temps of 500F degrees easily, ours is fifteen years old. Perfect size for a large farm pizza. Homemade fresh crust, hand rolled edge, 3 cheeses, fresh basil and tomato sauce, 6 more toppings, big farm portions. Cut in four slices, feeds four.

Read more
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Ingredients

Rise 2 hrs, Crust 8 min, pizza 15 min
4 people, quarter pizza each
  1. Toppings:
  2. 10 slicescanadian bacon
    California Farm Canadian Bacon
  3. 9pepperoni slices
    California Farm Made Pepperoni Sausage
  4. cupgrated mozarella, cup grated tillamook cheddar cheese, 1/2 cup parmesan cheese
    California Farm Fresh Mozarella Cheese
  5. 1/2 CupSliced sweet green and red pepper rings, 1/2 cup red onion
  6. 1/4 cupsliced brown mushrooms, 1/4 cup chunked pineapple
  7. 1/2 cupsliced olives
    California Farm Olives
  8. 2 cupsfire roasted fresh tomatoes, 1/2 cup fresh basil, Tsp oregano, Tbs tomato paste
    California Farm Roasted Fresh Tomato Pizza Sauce
  9. 10pickled lemon wedges, 10 fresh basil leaves
  10. Crust:
  11. 1 cupall purpose wheat cake flour, 1 cup white bread flour, tsp salt, tsp oregano, tsp anchovis paste (optional), crushed garlic clove, 1 Tbs olive oil, cup of lukewarm water
  12. Tspdry distillers yeast, quarter cup lukewarm water, tsp sugar, Tbs lemon juice
  13. 1/2 tspvital gluten powder
  14. Cost: Canadian bacon, home made 75 cents, pepperoni 38 cents, mozarella $2, cheddar $ 1.50, parmesana 50 cents; veggies $2, homegrown sauce 10 cents, flour crust 60 cents, $1.90 per person per dinner
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Steps

Rise 2 hrs, Crust 8 min, pizza 15 min
  1. 1

    Mix tsp yeast, 1/4 cup 85F degree water and tsp sugar till they froth in bread mixer bowl. Add 3/4 cup of lukewarm water. Add cup of wheat flour, 1 cup white bread flour. Add Tbs lemon juice, Tbs olive oil mixed with tsp anchovis paste (optional), crushed garlic, tsp oregano, tsp salt. Knead till dough is elastic. Cover with damp towel, let rise two hours till doubled.

    A picture of step 1 of California Farm Cheese Pizza.
  2. 2

    Dust cutting board with wheat flour, roll out dough to 10” crust size, then pull the edge by hand to 14” diameter, make a rolled border, lay on flour dusted pizza stone. Elastic dough will pull back to 13”. Slide cold stone and cold dough into convection oven, center rack, turn to 500F degrees. Takes eight minutes. Take stone and crust out, leave oven on, fill crust with toppings.

    A picture of step 2 of California Farm Cheese Pizza.
    A picture of step 2 of California Farm Cheese Pizza.
    A picture of step 2 of California Farm Cheese Pizza.
  3. 3

    Toppings: blend 2 cups fire roasted fresh tomatoes, 3 roasted garlic cloves, cup sundried tomato in olive oil, Tbs tomato paste in food processor. Put sauce on crust.

    A picture of step 3 of California Farm Cheese Pizza.
    A picture of step 3 of California Farm Cheese Pizza.
  4. 4

    Next, add cheeses. Then onion, mushrooms, peppers. then add 10 slices of canadian bacon on top.

    A picture of step 4 of California Farm Cheese Pizza.
    A picture of step 4 of California Farm Cheese Pizza.
    A picture of step 4 of California Farm Cheese Pizza.
  5. 5

    Add pepperoni slices in center, pine apple chunks on top. Put pickled lemon wedges over fresh basil leaf on canadian bacon, slivered olive wedges in between. Bake 8 minutes, turn top broiler on, broil 3 minutes, remove pickled lemon wedges, serve.

    A picture of step 5 of California Farm Cheese Pizza.
    A picture of step 5 of California Farm Cheese Pizza.

Linked Recipes

California Farm Canadian Bacon

California Farm Made Pepperoni Sausage

California Farm Fresh Mozarella Cheese

California Farm Olives

California Farm Roasted Fresh Tomato Pizza Sauce

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on September 11, 2021 04:40
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Comments (5)

八木孝太郎
八木孝太郎 @kohtaroyagi
October 02, 2021 00:25
Hello,I am Kohtaro Yagi, a student of UC Berkeley.Since your meals are so delicious and I want to eat someday as your customer, I sent you this message😊I am making a new platform where chefs at home can sell their meals to individual buyers. If possible, could you take a time to talk with me about how you usually cook and what makes you happy with cooking🤲
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