Pizza night

How long does pizza delivery take? This pizza takes 30-40 minutes.

And this pizza is spectacular.

Start with Capone Foods Neapolitan "00" Pizza Flour for your pizza dough. Also available already made into pizza dough and frozen. Just move it from the freezer to the refrigerator a day before you intend to use it, for perfect, high-gluten dough.

Form the dough and place on parchment paper on a peel.

Using a simple homemade tomato sauce made with homegrown or locally grown tomatoes will guarantee best results. Tonight's pizza is being sauced with D'Amico tomato sauce.

Fresh, local ingredients also include in-season Small Farm garlic.

Sauté Cremini mushrooms with Canadian bacon and minced garlic adding the garlic at the very end and turn the flame off.

Add a light layer of D'Amico tomato sauce with Penzey's Italian herb mix. Top with fresh mozzarella and grated mild and sharp cheddar cheeses.


Add garlic mushroom bacon toppings. Put pizza on your pizza stone in a preheated 450-475 degree oven for about 10 minutes.

When it looks like this in the oven, it is done. Take it out and let it rest for a couple of minutes before cutting.

Ready to cut and serve with a nice salad.

and a nice Chianti...no fava beens...tonight.

Wines labeled Cabernet Savignon or Merlot, for example, are named for the grape. European wines are often named for the region in which the grapes are grown. Champagne refers to wine from the region of the same name. Chianti is a wine from an area called "Chianti," which is inside of a region of Italy called Tuscany. Within Chianti is a smaller area called "Chianti Classico." The "Riserva" label applies to Chianti aged for at least two years and is generally the most expensive Chianti.

"Chianti" always, in accordance with Italian wine law, contains at least 80% of the native grape Sangiovese. This grape produces a wine that has a distinctive cherry character, high acidity, and medium to substantial tannins -- all elements that lead to a food-friendly wine. particularly well paired with pasta.

D'Amico Chianti 2007 has a light nose of fresh, ripe black cherries. Still young, bright flavors of black and red cherry greet the palate, smoothed together with ample acidity and medium tannins. The finish is sour cherry , with mouthwatering acidity and almost no trace of alcohol. The tart acidity and almost mild tannins make it a perfect match for pizza or any pasta with marinara sauce. The D'Amico label, noticeably absent from the bottle, would leave us wondering. Had we not spoken to the vintner, we would not have known to give this young bottle a little extra time to breathe. The similarly labeled D'Amico pasta sauce, with a fresh, bright tomato and basil presence, paired with this easygoing Chianti perfectly.