Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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The Flour Barn Homestead

Recipes, Farm Life, Motherhood

Class Content, Homestead Recipes, Our Homestead · March 12, 2024

Artisan Pizza At Home

I haven’t met a pizza I didn’t like. Whether it’s frozen pizza, focaccia pizza, pan pizza, or straight from the local carry-out pizza, I just love pizza. However, because I love bread so much, my favorite pizza is the one where the crust is the star of the show, and the toppings can be anything I want. Enter the artisan pizza. Just what is an artisan pizza? Well, an artisan pizza can be any style of pizza, but it is made by hand with quality ingredients. Quality artisan pizza that you order at restaurants can be wonderful, but artisan pizza made at home can be just as good, or even better because you are tailoring it to your own likes and your family’s special requests.

Do you need a wood-fired oven to make great artisan pizza? Definitely not. Would it be nice? Yes, but most of us have a typical kitchen oven, and thankfully, we can make wonderful artisan pizza in it. Don’t be intimidated by the process because it is really so simple. It does take time to make good artisan pizza dough. However, the vast majority of that time is the dough sitting in the refrigerator, fermenting to achieve great flavor. The hands-on time is minimal and when you get used to the process, you’ll find that artisan pizza is actually a nice addition to your menu and your kitchen routine.

At the Flour Barn Bakery, in every class I teach, I always remind my students that with repetition, any task becomes easier. The first time you make artisan pizza at home, you’ll have to think about it and concentrate on the process. With time and repetition, it will become second nature and just a seamless part of your week. I can truly say that having artisan pizza in my routine makes my menu so much easier. If I always have pizza dough fermenting in the refrigerator, I always have a quick option for dinner. Let’s get started!

The crust

Making a delicious pizza crust is very similar to making any good yeast bread. We need to consider two important things: fermentation of the dough and gluten development. There’s so much science going on in a bowl of dough!

Fermentation

When we add yeast to flour and water, a magical thing happens. Our bowl of dough becomes a living thing! The yeast wakes up and begins to digest the carbohydrates in the flour. As byproducts. the yeast forms carbon dioxide and alcohols. The carbon dioxide is the gas that forms bubbles and allows the dough to rise. The alcohols, on the other hand, give our pizza dough that complex, sometimes sweet flavor we’re looking for. So how do we maximize fermentation? Time. This seemingly complicated process happens if we just leave the dough alone for a while, preferably in the refrigerator, to allow for a slow, cool rest.

Gluten Development

All flours that come from wheat–whole wheat flour, bread flour, and all-purpose flour–contain what we call gluten potential. In other words, when we add water to flour, two proteins, namely gliadin and glutenin, chemically react to form elastic strands called gluten. As we manipulate the mixture of flour and water by kneading, stretching and folding, or even just allowing it to sit for long periods of time, the gluten network becomes even more developed. That’s why bakers use the terminology “developing dough,” to describe their efforts to build a good network of gluten.

Why do we need a good network of gluten? In bread, or specifically pizza dough for the purpose of this post, we need a good network of gluten strands to trap the gas bubbles that have formed in the fermentation stage and allow a beautiful rise in the pizza dough. It would be a shame to create all that carbon dioxide in fermentation and then just let it escape, leaving us with a very flat dough. In addition to allowing our dough to rise adequately, gluten also gives pizza crust, bagels, and sourdough bread that lovely chew we enjoy. Again, for this pizza dough recipe, our hands-on time for developing gluten is very minimal. A few stretch-and-folds and then a cold rest in the refrigerator will both encourage the development of gluten.

now that we understand the science

Now that we understand the science behind really good pizza crust, let’s get started.

The Ingredients
  • Flour: For this recipe, I use bread flour. However, if you only have all-purpose flour on hand, it will make a wonderful pizza crust. Bread flour has a bit more protein (remember those proteins that turn into gluten) than all-purpose flour, so it might just give you a little more rise, a little more chew. Again, don’t let not having bread flour keep you from making this dough! In fact, there are bakers who prefer it for their pizza dough, so try both, or a combination of the two until you find what texture you like best!
  • Yeast: I use instant yeast for all my yeast doughs. It is so reliable and can be added directly to the flour. No need for dissolving it in water or “testing” it. I use SAF brand and it is the yeast we also use in the Flour Barn Bakery.
  • Salt: Table salt is my choice for this recipe, mainly because it’s generally what we all have in our pantry.
  • Water: Water at room temperature is perfect for this recipe. Remember, at warmer temperatures, fermentation is going to happen more quickly, but we’re going for a cold, slow fermentation with this dough. Also, if the water is too warm as we’re doing our initial stretch-and-folds, the dough may be a little more difficult to work with.
  • Extra virgin olive oil: This ingredient is optional, but I highly recommend it, unless you’re making your pizza in a wood fired oven or an oven that can reach 800 degrees. In ovens that hot, the pizza finishes so quickly, sometimes in a minute or so, that the dough stays well hydrated. This is why the classic Neapolitan pizza generally doesn’t have olive oil in the recipe. However, in our home ovens at temperatures around 500 degrees, the pizza takes longer to finish, usually 7 to 9 minutes, and in that time, the crust can lose a lot of its hydration. Olive oil prevents the crust from drying out too much, and also lends some lovely flavor to the pizza! If you’re a die-hard crispy-crust pizza fan, I recommend leaving the olive oil out, as it does tend to soften the crust a bit.
The Process
  • In a large mixing bowl, we’re going to combine the dry ingredients and mix them together just to fully incorporate. Add all the water and, with a wooden spoon, give the dough a good mix until it just comes together. Next, if you’re adding olive oil, add it now with the spoon or your hands, mix in the olive oil until you have a wet shaggy dough. I like to use my hands because I can really mix it well and I just like the tactile way of getting to know the feel of the dough.
  • Next, cover the bowl with plastic wrap or a damp towel and allow to rest for at least 5 minutes. Allowing it to rest The dough needs time to fully hydrate the flour before we start our stretch-and-folds.
  • With a wooden spoon or your hands, continue to mix the dough until you have a soft and supple dough. It will still be sticky and shaggy, so keep a bowl of water close to wet your hands to make handling the dough easier.
  • Now it’s time to do the stretch-and-folds and really build some structure in our dough. Start with one side of the dough. Grab the edge of the dough working with wet hands, and stretch it up, away from the bowl. Stop pulling if you feel like the dough is about to break. Fold the dough back over and press it into itself. Turn the bowl a quarter turn and repeat this process three more times. Cover the bowl with plastic wrap and allow dough to rest for 3 to 5 minutes. Repeat this stretch-and-fold series 5 more times. With each stretch-and-fold, you will see the dough change right before your eyes as gluten develops. The dough will become smooth, glossy, and elastic.
  • Place dough into a container with a lid, or a gallon sized storage bag that has been sprayed with oil. Turn the dough to moisten all sides with the oil. Place in refrigerator for at least 24 hours and up to 72 hours.
Shaping the pizza dough
  • The day you want to have pizza simply take the dough out of the refrigerator and divide into two pieces of dough for two 14-to-16-inch pizzas. Shape the dough into two balls and spray them lightly with baking spray. Cover with plastic wrap and allow to rest at room temperature for 3 hours. Sometimes our schedules don’t allow for that much time, and that’s okay too. I’ve taken the dough from the fridge to the pizza pan and only allowed for an hour or so of rest and it still turned out really good, just not as puffy. Three hours is optimal, not essential.
  • After the dough has rested, it will be springy and puffy. Use your fingers to dimple the dough ball and spread it out on a lightly oiled surface. You can use an oiled plate if you’re going to eventually transfer it to parchment paper before it goes onto a preheated stone or pan in the oven. If you plan to simply bake it on a pizza pan, then simply spread it directly onto the pan that has been sprayed with baking spray. Try to maintain a “crown” around the edge by only spreading the dough from the center out, avoiding pressure on the outer edges. Once the dough is the size you like and the thickness you like, you’re ready to top your pizza!
Topping The Pizza
  • I’ve included a recipe below for a delicious pizza sauce that is both simple and delicious. Although it uses a lot of fresh garlic, adding red wine vinegar really mellows the rawness of the garlic to give this sauce a beautiful, bright flavor. Spread the sauce on the pizza dough, leaving the crown of the pizza bare. This will give you that lovely ring of slightly charred crust on the edges.
  • Add your favorite toppings. I think nothing beats fresh mozzarella torn onto the pizza, but my husband thinks pepperoni is a must. Whatever toppings you love, go for it. That’s why homemade pizza is so wonderful–you can make it however you like it!
Baking

Bake your pizza at 500 degrees for 7 to 10 minutes, until the crust is nice and brown on the bottom. It should have some visible browning on the rim as well. If you want more charring on the “crown” of the pizza, you can place it under the broiler for a minute or so. Just watch it very closely, as it can go from browned to burnt very quickly under the broiler!

Next, remove your pizza from the oven and place on a cooling rack. This will allow the crust to stay crisp. If you want to top it with fresh basil, now is the time. While the pizza is good and hot, the basil will wilt perfectly, and the aroma will be divine.

Artisan Pizza Crust (Adapted from Peter Reinhart Pizza Dough Recipe)

Serving Size:
Two 14–16-inch pizzas
Time:
Difficulty:

Ingredients

  • 595 grams (4 2/3 cups) bread or all-purpose flour
  • 12 grams (2 teaspoons) salt
  • 3 grams (1 teaspoon) instant yeast
  • 405 grams (14.25 oz) water, room temperature
  • 28 grams (1 oz) extra virgin olive oil (optional)

Directions

  1. In a large bowl, stir together all dry ingredients.
  2. Next, add water and olive oil and stir together with a wooden spoon or your hands to form a wet, sticky, shaggy dough. Let the dough rest for five minutes.
  3. Begin stretch-and-folds. Start with one side of the dough. Grab the edge of the dough working with wet hands, and stretch it up, away from the bowl. Stop pulling if you feel like the dough is about to break. Fold the dough back over and press it into itself. Turn the bowl a quarter turn and repeat this process three more times. Cover the bowl with plastic wrap and allow dough to rest for 3 to 5 minutes. Repeat this stretch-and-fold series 5 more times. The dough should be glossy and elastic.
  4. Place the dough into an oiled container with a lid or a large storage bag that has been oiled or sprayed with baking spray. Place in refrigerator for at least 12, and up to 72 hours.
  5. When you’re ready to make pizza, remove from refrigerator 3 hours before you plan to make it. Divide dough into two equal pieces for two 14-16-inch pizzas. Shape each piece into a ball and allow to rest for 2 to 3 hours. Spread onto pizza pans that have been sprayed with baking spray (or parchment paper if you’re planning to slide the pizzas onto a preheated pizza stone) and top with your favorite toppings.
  6. Bake at 500 degrees Fahrenheit until nice and brown on the bottom. If you’d like more charring on the top crust, place under broiler for a minute or so, but keep a close eye on it!
  7. Enjoy!

Tomato Pizza Sauce (Adapted from Peter Reinhart)

Serving Size:
Sauce for four 14-inch pizzas
Time:
Difficulty:

Ingredients

  • 1 28 oz can whole peeled San Marzano tomatoes (You can also use a 28 oz can of crushed tomatoes)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cloves garlic
  • 2 Tablespoons red wine vinegar
  • Salt and pepper to taste

Directions

  1. Mince garlic and in a medium sized bowl combine it with the red wine vinegar. The vinegar will mellow the “rawness” of the garlic. Next, add the remaining ingredients. Using a stick blender, blend until nice and smooth. (If you don’t have a stick blender, simply use your hands to smash the tomatoes to a nice saucy consistency. Then just stir it all together until well combined.)

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In: Class Content, Homestead Recipes, Our Homestead

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Comments

  1. Charles says

    March 31, 2024 at 11:44 pm

    5 stars
    Great post.

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Best Cut-Out Sugar Cookies with Fresh Milled Flour

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About Us

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Follow @flourbarn

Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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