In our 20th episode of Tim Talks, and as we approach harvest, we thought it fitting to share the history of Trattore with you! Enjoy this special episode as Tim takes you back in time to talk about his journey to building this farm and winery.
In this episode, we introduce our new team lead, talk about Trattore events coming back this year, opening our doors for tastings inside and Get Your Boots Dirty Tours.
We hope you enjoy this fun and mouth-watering wood-fired pizza-making episode with Tim and Mary Louise Bucher.
Wood-fired Pizza Dough Recipe from Trattore Farms
Place ¼ cup warm water in a small bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.
Place flour, salt, yeast mixture, and remaining water in a mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing until the dough takes on a ‘shaggy’ appearance. Drizzle with oil and mix for 2 minutes more. The dough should form a smooth ball and clear the sides of the bowl. Turn the mixer off, cover the top of the bowl with plastic wrap, and let rest for 20 minutes. Resume mixing on medium-low speed for 3 minutes, or until dough forms a smooth ball, clearing sides of the bowl. Place in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 2 ½ hours or until doubled in size. The dough is then ready to use or can be refrigerated for up to 24 hours. If refrigerated, dough must be allowed to warm to room temperature before using.
Makes 4-5 dough balls/pizzas.
*Type 00 Flour. Type 00 is the gold standard when it comes to pizza. The double zeros stand for the texture of the flour and how fine it was grounded. It’s easier to use and contains less gluten than other types of flour, which will allow you to spread the dough without breaking it.
TRY THESE PIZZA STYLES USED AT OUR WINERY ON PIZZA SUNDAYS
The Margherita: San Marzano tomato sauce, Mozzarella cheese, fresh basil finished with our Dry Creek Olive Co. Three Orchards Blend olive oil
The Goat: Dry Creek Olive Co. Meyer Lemon olive oil, Italian herbs, creamy goat cheese finished with Meyer Lemon olive oil
The Fireworks: Dry Creek Olive Co. Jalapeño olive oil, Parmesan cheese, and Salumi from Journeyman Meat Co. finished with Jalapeño olive oil
Note: to change up the flavors of your favorite pizzas; you can use any of our olive oils. For example, our Basil and Garlic olive oils can be used for the Margherita and the Habanero Lime olive oil for the Fireworks pizza.
Visit us on Pizza Sundays! Reservations recommended.
Join Tim and Mary Louise Bucher, proprietors of Trattore Farms, in the tasting room kitchen as they demonstrate some simple, yet delicious recipes you can prepare using some of our artisan olive oils and vinegars! Bon Appétit!