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Food

Founder Friday: Homemade Pizza with Erica Reid

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Am I the only one that loves pizza? I mean, I love love love it. (I love it so much I just realized as I am writing this to you, we were engaged and married in Capri, Italy and I do not recall having any pizza during our 3-day wedding festivities, hmm).  

I promise I love pizza. It cannot be just any pizza either. When traveling in Italy, the first few days of excitement I have it for breakfast, lunch, and dinner, pretty much pizza, pizza, pizza (Not as often anymore because my tummy is more sensitive)

I am a simple pizza eater. Sauce, nondairy cheese, and basil. (Pizza Margherita) Now, while I am vegan, pizza in Italy may get a pass with dairy cheese, but it depends on the cheese and my mood and of course, where the pizza is coming from. 

Every Friday since my children were much younger, it was pizza night every Friday in our home as some of you may already know this. I was buying the store-bought pizza dough and then creating the final touches. Well, I must share with you a huge accomplishment I recently encountered. Ready? I, for the first time, made homemade pizza dough. Yes, honey, repeat, homemade pizza dough and I was rather impressed myself. I am not tooting my own horn, well maybe a little I am, but the very first time, it was a home run.

The 2nd and third time, Ummm, not so great. But, let’s talk about that first time I made homemade pizza dough. During this global shift when we were all told to stay inside, I challenged myself to grow in areas I was curious about. One area was experimenting in the kitchen creating more recipes. We have had this pizza book for quite some time and it kept starring at me so often that I think we played peek-a-boo I see you with each other daily until I ended the game. One day, I grabbed it and said, “ok, I’m going to learn something you can offer me in here”. The book that shared this journey with me is, “Pizza Alba Pezone recipes from Naples Finest Pizza Chefs written by Enzo Coccia, Ciro Coccia, Enzo Piccirillo page 18/19.

I followed step by step and nailed it. A true home run. I used my organic cherry tomatoes from my garden. Delicious, delicious, delicious. I made mine with non-dairy cheese, tomatoes, and basil (also from my garden), with love, it is a nécessité. 

Once the dough was ready to be consumed, I did the following-(Follow the instructions in the book)

Method of Preparation:

  • A handful of organic cherry tomatoes cut in halves (use what you can get your hands on)
  • Place in a bowl and sprinkle tomatoes with a little pinch of salt if desired 
  • Put the dough in the oven as the book suggests. (follow the book)
  • When the dough is ready for ingredients, add cheese (your choice) and then tomatoes, basil, and into the oven.
  • I baked it exactly how the book suggests. (in 12 minutes, we had the best homemade pizza I have ever made).

Yummy beyond. To another level. A new favorite we all look forward to each Friday, and you can too. Hook it up, don’t be afraid. Make it yours and be sure to be grateful for it, chew slowly and enjoy every bite. 

Here at the necessite.co website, we provide you with mindfully curated product recommendations that we love and support in hopes that you will love them too. The trust of our readers is very important to us, therefore, we want to inform you that nécessité does not receive any form of commission/compensation from affiliates for products featured in our articles.

Author of, Shut Up and Cook!

Erica Reid, Founder of nécessité
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