Pacific Northwest Pizza Making Tour


I had a four-day gap ion the schedule and figured it would be a good time to head out west to visit my brothers in Portland and Seattle. Turns out all they wanted to do was make pizza.

First stop was Portland to visit Jon and Laura. They’ve made pizza before, but always had trouble with the stretch. That’s the most common issue with home pizza making. JON AND LAURA YOU ARE NOT ALONE! We whipped up a batch of dough using the recipe I give out on the back of the Pocket Pizza Journal everyone gets on the pizza tour. Here it is:

455g water
700g flour
3g yeast
14g salt

We wanted to eat pizza that night, so also added a pinch of sugar to get that yeast moving fast. I think we also added a drizzle of olive oil into the mix to up the crunch factor.

Mix it. Let it rest a few minutes. Knead it. Split into four balls. Jon and Laura don’t have a fancy dough box, so we used a cookie sheet, lightly oiled. We also oiled the tops of the dough balls, then covered with plastic wrap. Since we wanted to eat the pizza that night, we left the dough out to rise.


A few hours later, it was party time. Jon’s vegan, so we started with a animal-free pie. This one had a very gentle amount of Daiya cheese substitute and some globs of cashew ricotta. It was totes tasty! Take a look at Jon and Laura showing off the first pie.


Next up was a pizza Margherita. We didn’t put enough sauce on it, but that’s why we made FOUR DOUGH BALLS!!! We did fresh mozzarella with sauce on …read more

Source:: Scott Pizza Tours