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SOMETHING TO OUR BELLIES IN
OUR GREAT KITCHEN SET,
THAT IS RIGHT.
WE HAVE JENNIFER FROM SWEET
OLIVE AT WINDMILL MARKET.
YOU WERE SAYING YOUR HUSBAND
SHOWS.
ELIKES TO WATCH THE
ANTIQUE'S ROAD SHOW ON CVS.
HE SHOULD COME OUT TO
MAYBE NOT.
BUT IT IS AN INDICATION
OF WHAT WE'RE COOKING THIS
MORNING INTO SURE, IT IS.
WHAT ARE WE GOING TO MAKE
THIS MORNING, JENNIFER?
WE ARE GOING START OFF
WITH HOMEMADE PIZZA DOUGH
THEN WE'LL TURN IT INTO A
FANTASTIC.
WHAT ARE WE USING FOR
INGREDIENTS HERE INWHAT DO
WE NEED TO DO TO GET START
SNOOD WELL, WE'LL TART WITH
THE DOUGH.
IT IS REALLY BASIC.
PIZZA DOUGH CAN BE FLOUR,
WATER, YEAST, AND SALT.
I ADD FEW THINGS TO MINE.
MOST PEOPLE ADD OLIVE OIL.
I ALSO HAVE A SOURDOUGH
STARTER.
OKAY.
THAT I MADE ABOUT 15ARS
AGO, SO I THINK IT KIND OF
BRINGS A SPECIAL TASTE.
DEFINITELY.
WE START OUT BY PUTTING
FLOUR IN THE MIXING BOWL.
THIS CAN BE DONE BY HAND IF
YOU DON'T HAVE A MIXER.
OKAY.
SURE.
I GOT MY FLOUR IN THERE.
I WILL ADD SALT AND SUGAR.
I WILL ADD MY YEAST.
YOU NEVER WANT TO PUT
YOUR YEAST AND YOUR SALT
TOGETHER.
THIS COULD BE AN OLD WIFE'S
TALE BUT I READ YEARS AGO
YEAST.
I KEEP MINE ON THE OPPOSITE
SIDE OF THE BOWL.
GOOD TO KNOW.
I WILL GO AHEAD AND ADD MY
WATER AND I WILL HOLD BACK
JUST A LITTLE BIT OF THE
WATER BECAUSE YOU NEVER KNOW
DEPENDING ON THE HUMIDITY IN
THE AIR, UM, YOU THE
HYDRATION IN YOUR FLOUR,
MORE OR LESS.
YOU HAVE A LITTLE FLOUR
AND A LITTLE WATER LEFT
SURE.
WE'LL ADD OUR OIL.
THEN THERE IS THE SECRET
INGREDIENT.
THE SOURDOUGH STARTER.
ALL RIGHT.
OKAY.
LIFT THIS UP.
AND WE'LL START IT ACTUALLY,
IT HAS TENDENCY WHEN IT IS
YOU.
TAKE IT SLOW.
SPEED.
IF IT DID HAPPEN THOUGH, NOT
WORLD.
WHILE THAT IS GOING ON, TELL
THE FOLKS ABOUT SWEET
OLIVE.
BAKERY JUICE BAR CAFE.
WE HAVE BREAKFAST AND
LUNCH.
PIZZA.
ONLY ON FRIDAY NIGHTS.
WE HAVE LIVE MUSIC.
WE USE AS MUCH LOCAL PRODUCE
AS WE CAN.
FARM MARKET SUPPLIES THE
WIND MILL MARKET WITH LOCAL
PRODUCE THEN THEY SUPPLEMENT
RED BELL PEPPERS IF THEY ARE
NOT IN SEASON FROM SOMEWHERE
ELSE.
ITS THE FRESHEST OF THE
YOU SHOULD COME OUT ON
PIZZA.
YOU KNOW WHAT M WE GOT ALOT
MORE TO DO HERE TO MORNING.
WELL TAKE A BREAK RIGHT NOW
WHEN WE COME BACK, WE'LL
WITH US AS WE COOK.
THANK YOU FOR JOINING US
IN THE GREAT KITCHEN TODAY
ON "STUDIO 10".
WE HAVE JENNIFER FROM SWEET
OLIVE AT WINDMILL MARKET AND
SHE IS MAKING A HEALTHY
VEGETABLE PIZZA SO SHOWING
SCRATCH.
THIS COULD BE SOMETHING THAT
WOULD BE GREAT FOR DATE
NIGHT.
YOU MAKE YOUR OWN PIZZA, GET
TO WATCH MOVIE AND EAT IT.
IF YOU GO AND VISIT, YOU
GUYS OVER AT SWEET OLIVE ON
FRIDAY NIGHT.
YOU WILL MAKE A PIZ FLA,
TAKE YOUR FAMILY AND THERE
ON.
ABSOLUTELY.
IT IS, IT IS A FRIENDLY
FAMILY, FRIENDLY FAMILY
ATMOSPHERE.
WE GOT KIDS RUNNING ALL OVER
THIS PLACE, LIVE MUSIC, JUST
A GREAT PLACE TO COME HANG
OUT.
YOU ARE OPEN 7 DAYS A
WEEK BUT FRIDAY NIGHTS ARE
EXTRA SPECIAL.
WE ARE.
FRIDAY NIGHTS FROM 5:00
TOth.
WE DO PIZZA AND MUSIC.
EVERY OTHER DAY WE OPEN AT
7:00 FOR BREAK FAST AND
LUNCH.
GOING ON.
SOUNDS GOOD ME.
THIS SMELLS GOOD ME.
YOU HAVE THE DOUGH.
WHAT DO WE NEED TO DO SNEAK
SO WE HAVE THE DOUGH.
WE REFRIG RATE OURS
IMMEDIATELY BECAUSE IT MAKES
IT EASIER TO WORK WITH.
YES.
THEN WHAT YOU WANT TO DO
IS BASICALLY FLATTEN IT OUT
TO AN EVEN THICKNESS.
WE REALLY LIKE OUR DOUGH
FEARLY THIN.
LIKE THIN CRUST.
IT HAS ENOUGH FLAVOR IN
ITSELF AND REALLY I THINK IT
IS IMPORTANT TO LET THE
TOPPINGS SHINE THROUGH.
I MENTIONED YOU KNOW WE GET
A LOT OF OURS LOCALLY AND WE
ACTUALLY HAVE A LOT OF OURS
GREEING ON SITE.
FATHER MATURE LANDSCAPE DES
ALL THE GARDEN AND I HAVE
FRESH SPINACH AND BASIL,
BELL PEPPERS THAT HE DEGREES
OUT THERE FOR US THAT WE
USE.
YUMMY.
WE ALSO USE FRESH LOCAL
MOZZARELLA FROM PETE'S WHICH
IS FANTASTIC CHEESE.
IT DOESN'T EVEN COMPARE WITH
YUMMY.
SO WHAT WE DO.
THIS IS CALLED A DOUGH
DOCKER OTHERWISE KNOWN AS
TORTURE HE VICE.
ODD LOOKING.
WE TAKE THAT.
YOU WANT TO BUILD YOUR PIZZA
IF YOU USE THE PEEL.
A LOT OF PEOPLE THESE DAYS
HAVE AT HOME BAKING STONES
THAT PUT IN THE OVEN.
THAT WILL REALLY BE AS CLOSE
TO A PIZZA OVEN YOU CAN GET
USING THAT.
FANTASTIC.
CAN GET THEM ANYWHERE, TOO.
ANY HOME STORE, BED, BOTH
AND BEYOND.
VERY EASY.
IT WILL ME WHY YOU PUT THE
HOLES IN THE DOUGH.
YOU KNOW, IF YOU DON'T YOU
GET THE BIG BUBBLES UNIT.
IT GIVES IT AIR LIKE YOU IR
RATE THE GRASS, GIVES IT
ROOM TO BREATH.
EXACTLY.
TODAY I DECIDED TO USE
PESTO ON THE PIZZA.
BASIL.
YUM.
THE GREAT THING ABOUT
PIZZA YOU CAN PUT A MILLION
ONE DIFFERENT THING ON IT.
WE PUT GREEN TOMATOES,
SAUSAGE, WE USE ALL CONECUH
SAUCE AGE AND BACON IN THE
SHOP.
DON'T PUT TOO MUCH.
CHICKEN.
IT DIDN'T COOK ALL THE WAY
THROUGH.
I LEARNED YOU COOK THE
CHICKEN FIRST AND THEN YOU
PUT IT ON.
YES CHICKEN YOU WANT TO
COOK FIRST.
BECAUSE WE USE FRESH
MOZZARELLA WE PUT THAT DOWN
FIRST AS WELL.
IT PERFORMS BUTTE PLY.
IT MELTS SO PERFECTLY.
I WOULD EAT IT LIKE THIS.
IT LOOKS FANTASTIC.
IT IS GOOD.
IF YOU ARE GOING USE
SOMETHING LIKE SHRIMP, YOU
ALSO, YOU CAN COOK THAT RIG
ON THE PIZZA.
THE SAUSAGE BECAUSE IT IS
ALREADY SOMEWHAT COOKED WE
OKAY.
CHICKEN, YOU ARE RIGHT.
YOU WANT TO DO THAT AHEAD OF
TIME.
YEAH A LOT OF THING YOU
CAN DO WITH YOUR PIZZA AND
YOU CAN GET THIS RECIPE
ON-LINE JUST GO THOUGH
STUDIO 0 TAB ON FOX 10TV AND
YOU WILL ADD MUSHROOMS HERE
AND WHAT ELSE DO WE ADD?
WE WILL ADD BELL PEPPERS,
SOME ONION, SOME TOMATOES, I
LIKE TO ADD SMOKED GOUDA TO
THE PIZZA BECAUSE IT GIVES
IT A NICE EXTRA FLAVOR.
HOW LONG DO WE COOK?
REALLY ANYWHERE FROM 6 TO
10 MINUTES DEPENDING ON HOW
HOT YOU CAN GET YOUR OVEN.
GET IT AS HOT IT WILL GO.
WHEN WE COME BACK, WE'LL
SHOW YOU THE FINISHED
NOW WHEN YOU LG TON OUR
WE HAVE JENNIFER WITH
SWEET OLIVE AT WIND MILL
MARKET AND WE HAVE BEEN
WORKING ON PIZZA THIS
MORNING.
WE MADE OUR OWN DOUGH AND WE
HAVE FRESH VEGETABLES
LOCALLY GREN AND WE HAVE
FRESH MOZZARELLA FROM
PETE'S.
PERFECT COMBINATION.
YEP.
TELL THE FOLKS ABOUT HOW
LONG YOU HAD IT IN THE OVEN
FOR?
I HAD IT IN THE OVEN
ABOUT EIGHT MINUTES I THINK
AT 550.
IT DOESN'T TAKE TOO LONG.
LIKE WE SAID THE CRUST IS
THIN, TOO.
YOU DONE NEED A LOT OF TIME
TO VIT IN THERE.
I WANT TO TRY THIS OUT.
WHILE I DO YOU WANT TO TELL
THE FOLKS ABOUT COOKING
CLASSES? SURE.
WE HAVE A SERIES OF COOKING
CLASSES AT THE MARKET ON
THURSDAY NIGHTS.
AT THIS POINT, IT IS ONE A
MONTH, BUT WHERE WE TEACHING
BAKING GREEK COOKING AND
THANKSGIVING CLASS AND WE
HOPE TO DO A WHOLE NEW
SERIES NEXT SEMESTER.
THAT SOUNDS FANTASTIC.
HOW CAN THE FOLKS FIGURE OUT
HOW TO SIGN UP FOR THOSE?
JUST CALL THE MARKET OR
FACEBOOK PAGE AND WE ALSO
HAVE A WEB SITE.
COMING UP.
WE GOT THANKSGIVING, CRISTS
THE CORNER.
WITH THAT?
ABCLOGICALLY.
PEOPLE CAN COME BY TO GET
PIE CRUST DUG TO MICK OR
PIE, THE ROLLS, SURE.
ALL KOONCE OF COLD DELL
DELI SIDES TO HELP EVERYBODY
YEAH.
THIS IS A GREAT IDEA BECAUSE
THIS DOUGH WAS FANTASTIC.
THE PISES ZA WAS DELICIOUS.
IT.
GOING TO HAVE SOME MORE WHEN
THE SHOW IS OVER HERE.
NO DOUBT ABOUT THAT.
ALL RIGHT.
SO GREAT WORK THIS MORNING.
THANK YOU.
IT WAS DELICIOUS.
VISIT YEN FER THE SWEET
OLIVE AT WIND MILL MARKET
OPPORTUNITY FOR FANTASTIC
FOOD.
WE'LL BE BACK WITH MORE
"STUDIO 10".