For Amber Waves Of Grain Make The Most Exquisite Flour.
Pizza is, of course, an Italian creation. But if you’re looking for the best flour with which to make a pizza from scratch, you need look no further than the Arizona desert. That’s where Hayden Flour Mills is reviving all-but-forgotten native grains, in conditions most farmers would deem unworkable. But Emma Zimmerman and her dad, Jeff, know that deserts can be home to far more than just cacti and tumbleweeds.
Hayden Flour Mills’ Pizza Flour comes from a triumvirate of grains. Blue Beard Durum is a drought-resistant durum wheat that delivers a deep, complex flavor. Durum wheats are often used to make pasta, but when ground more finely, they make an amazing pizza flour, as you’ll soon taste. White Sonora, which also thrives in semi-arid climes, is the oldest wheat variety in America. And hard red spring wheat is often employed in combination with softer wheats because it has the highest protein content of any wheat. All three grains are non- GMO, Arizona-grown, and freshly milled and packaged at the peak of freshness. Together, they make a smooth-textured, deeply flavorful and crispy crust.
Whether you use a standing mixer or your hands to knead the dough, and whether you roll it out with a rolling pin or flip it like a seasoned pizza maker, this flour will give you pro-quality results no matter how much or little experience you have making pizza from scratch. To add even more flavor, use the Nicholas Vahé olive oil with garlic instead of plain olive oil, and add a few pinches of Spiceology Pizza Pie seasoning to the dough when you’re kneading it. You’ll find them both in this very box. And you don’t have to wait until pizza night to use this flour — it makes fantastic bread as well.
So how do you turn pizza flour into pizza crust? It’s easy! Here’s the recipe, straight from Hayden Flour Mills’ own Emma Zimmerman.
Butter Crust Skillet Pizza with Fig Jam & Prosciutto
- 1 cup Pizza Flour
- .5 cup semolina flour
- .5 teaspoons fine sea salt
- .5 teaspoon instant dry yeast 2 tablespoons olive oil
- 4 tablespoons melted butter
- .5 cup fig jam
- Pinch of red pepper flakes
- 3oz proscuitto, torn into large pieces Half red onion, finely sliced
- 8oz mozzarella, sliced thick
- 1 bunch arugula
- 1 tablespoon olive oil
- 1 tablesppon red wine vinegar
Combine the flours, salt , yeast, olive oil and 2/3 cup warm water in a large bowl. Mix together forming a shaggy ball. Turn dough onto lightly floured surface, knead for 5 minutes until smoooth and elastic. Alternatively, combine in a stand mixer with dough hook on low for 5 minutes. Shape the dough into a ball, place in a large bowl and cover with a tea towel. Proof for 1-2 hrs at room temperature, or 18 hours in fridge, until dough doubles in size. Preheat oven to 475 ̊F. Pour the melted butter in the bottom of large skillet or 2 smaller pans for 2 pizzas. Place dough ball in the center and flatten outward to pan's edges. For topping, spread fig jam evenly over dough and sprinkle with red pepper. Top with prosciutto and red onion, then cover with mozzarella. Bake smaller pizzas for 15 minutes or 25 for one large. Let rest for 5 minutes before removing from pan. Toss together aurugula, olive oil, and vinegar and scatter over pizza. Slice and serve.