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The Napa Grandma

Recipes

Ingredients:

Pizza Dough: – 31.55 ounces high gluten or bread flour – 22.71 ounces cold water – 0.1 ounces instant dry yeast – 0.16 ounces diastatic malt* – 0.79 ounces salt – 0.63 ounces extra virgin olive oil – *optional but aids in browning Pickled Grapes: – 1 ½ cups red wine vinegar – 1 cup water – 1 cup sugar – 1 piece cinnamon stick – 3 pieces star anise – ½ teaspoon yellow mustard seed – ½ teaspoon whole black peppercorns – 1 teaspoon salt – 1 pound red grapes Roasted Grapes and Shallots: – 2 pounds red grades – 6 shallots, thinly sliced – Extra virgin olive oil, as needed – Piment d’Espelette, or hot paprika, as needed – Salt, as needed Toppings: – 1/4 cup extra virgin olive oil – 2 1/2 cups Real California red wine-soaked cheddar cheese, shredded – 8 ounces Real California burrata cheese, torn into pieces – 6 ounces sliced wine salami, cut in chiffonade – Micro arugula, as needed

Directions:

To prepare Pizza Dough, place flour, water, yeast and diastatic malt, if using, in stand mixer with dough hook attached. Mix on low speed for 5 minutes. Add salt and oil and mix for an additional 3 to 5 minutes, until dough looks elastic and smooth. You can also employ the “window pane” test to ensure proper gluten development. Remove dough from mixer and allow to rest for 20 minutes. Divide dough in 2 and form dough balls. Place in lightly oiled container, cover and let proof in the refrigerator for 48 to 72 hours. When ready to use, allow to sit at room temperature for about 1 hour.

To prepare Pickled Grapes, bring all ingredients except grapes to a boil. Boil for 3 minutes. Place grapes in container; strain pickling liquid over grapes. Cool, cover and refrigerate until ready to use.

To prepare Roasted Grapes and Shallots, toss grapes and shallots with olive oil to coat lightly. Season with Piment d’Espelette and salt. Roast at 325°F until grapes are blistered. Remove from oven and cool.

To prepare Cabernet Vinegar Gastrique, place honey in small saucepan. Cook over medium low heat until it begins to caramelize. Add vinegar and red pepper flakes. Cook 6 to 10 minutes, or until desired consistency. Remove from heat and season with salt.

To prepare Pizza, preheat oven to 550°F. Place one dough ball in well-oiled half sheet pan and gently push to fill. It will not stretch to fit pan on first attempt. Allow pan to rest for 30 minutes before stretching to corners again. Repeat process 2 to 3 times until dough is evenly stretched to corners of pan.

Par bake Pizza 5 to 6 minutes. Remove from oven, top with olive oil, 1 ¼ cups cheddar cheese, 4 ounces Roasted Grapes and Shallots. Return to oven and bake for an additional 9 minutes. Remove from oven, top with 4 ounces burrata, 3 ounces salami, 4 ounces Pickled Grapes and a handful of micro arugula. Drizzle with Cabernet Vinegar Gastrique and slice before serving.

Recipe developed by Lars Smith, State of Mind Public House and Pizzeria, Los Altos, CA

Per Order:

Makes 2 pizzas

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