Sauce + Dough + Cheese

Tonight I have company, and when there is company there is food. Since my friend and I have a history of cooking together, we decided to take on pizza totally from scratch.

I've made pizza dough countless times, but tonight I reached a new level of diy and zero waste cooking.

This adventure started with a stop at the local dairy farm to pick up a couple gallons of milk. Immediately we made one gallon into mozzarella (I'll post more about that soon).

 

Using some of the remaining whey instead of water we then made a simple pizza dough - my recipes consisted of mostly unmeasured amounts of whey, yeast, oil and flour. I recommend buying flour and yeast in bulk to reduce waste (shoutout to the Mountain People's Co-op, which is my source for bulk goods).

While it was rising I popped open a jar of tomatoes which my mother and I canned last summer, set it to a simmer and added a medley of herbs.

Once the sauce was reduced enough I rolled the dough out, topped it with olive oil and herbs, sauce, fresh veggies (onions, mushrooms, and garlic), and shreds of the fresh mozzarella. 

Baked in the oven for a few minutes, it was completely satisfying meal - both in terms of appetite and spirit. It tasted delicious, was lovely to know where all the main ingredients came from, to have made them from scratch, and even lovelier to share it with a friend.