The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Tuesday, February 28, 2012

Za's for dinner!

Arugula, shallot, porcini Pizza 2 ways!

ItZa PizZa Pie!

Tips for restaurant quality home-made pizza:

*make the crust with bread flour 
*substitute brown sugar for white, and reduce the amount by almost 1/2
*bake your pies on a pizza stone
*use fresh mozzarella balls instead of shredded, packaged cheese
*try a hard,  more flavored cheese in addition to the mozzarella
*skip the red sauce on thin crust pizza's, use garlic and olive oil instead
*top with arugula, sorrel, or spinach after it comes out of the oven
*when making deep dish, put the cheese on the bottom, sauce on top


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