Thanks for this post. I am fortunate to have the Cairnspring Mill about 40 miles north of me. Incredible flour and a company focused on right way to integrate farming and milling. So special.
They truly are incredible company. I could have written pages more about everything they are doing in the name of sustainable farming, the environment, etc. :)
this crust!!! Ive been making your classic napoleon using Farmer Ground White Wheat bread flour and the flavor is incredible. Now i need to try Cairnspring.
Thanks for sharing the recipe, I can’t wait to try it. Just one question, how much yeast is in this pizza? I can’t seem to find the yeast under the listing of ingredients. Thanks so much!
I Love your Pizza Night cookbook! I started buying Cairnsprings Mill Flour after you talked about it in your blog last year. Totally changed how my sourdough bread tastes! So good and unique flavor. I have tried several of their varietals and like them all. (Edison is a delicious flour) Kind of expensive to ship to Colorado - but I think its worth the price. I keep mine in the freezer - take it out to let it warm up before baking.
Thank you for all you do - it makes healthy eating easier!
So nice to hear this Annie! Shipping is indeed expensive, but I agree: so worth it. Whenever my starter is looking a little sluggish, I use a little Cairnspring Mills flour and boom! It comes alive :)
I have a small stone mill so usually make 100% freshly ground bread but for pizza I usually use commercial bakers flour. I’ve just started doing half fresh milled and half flour and can’t tell much difference. I do sourdough though and don’t quite get the air bubbles in my dough. Makes a tougher dough but still tasty. Yesterday I put some kale in the pizza oven trying to make kale chips. It didn’t go crispy so we just piled it onto the cooked pizza. My oven wasn’t quite hot enough yesterday. Last week I burnt the pizza and this week it wasn’t hot enough 🙄
Thanks for this post. I am fortunate to have the Cairnspring Mill about 40 miles north of me. Incredible flour and a company focused on right way to integrate farming and milling. So special.
Agree on everything you said - it’s a very special mill and a treat to visit in person if you’re lucky enough to live close by.
Great people doing great things! Would love to visit in person sometime.
They truly are incredible company. I could have written pages more about everything they are doing in the name of sustainable farming, the environment, etc. :)
this crust!!! Ive been making your classic napoleon using Farmer Ground White Wheat bread flour and the flavor is incredible. Now i need to try Cairnspring.
I love Farmer Ground as well! And they're just a few hours away from us 🎉🎉🎉
Oh intrigued, I'll have to try their flour - thank you!
Thanks for sharing the recipe, I can’t wait to try it. Just one question, how much yeast is in this pizza? I can’t seem to find the yeast under the listing of ingredients. Thanks so much!
Just edited the recipe! Sorry about that... it's 2 grams or roughly 1/2 teaspoon
Hi Ali,
I can't wait to try this pizza!
I Love your Pizza Night cookbook! I started buying Cairnsprings Mill Flour after you talked about it in your blog last year. Totally changed how my sourdough bread tastes! So good and unique flavor. I have tried several of their varietals and like them all. (Edison is a delicious flour) Kind of expensive to ship to Colorado - but I think its worth the price. I keep mine in the freezer - take it out to let it warm up before baking.
Thank you for all you do - it makes healthy eating easier!
Annie L.
So nice to hear this Annie! Shipping is indeed expensive, but I agree: so worth it. Whenever my starter is looking a little sluggish, I use a little Cairnspring Mills flour and boom! It comes alive :)
Ali, Thank you for the recipe. Can this recipe easily be halved to make just two dough balls. Regards, Tom
Yes, absolutely! Go for it :)
sounds devine!
I have a small stone mill so usually make 100% freshly ground bread but for pizza I usually use commercial bakers flour. I’ve just started doing half fresh milled and half flour and can’t tell much difference. I do sourdough though and don’t quite get the air bubbles in my dough. Makes a tougher dough but still tasty. Yesterday I put some kale in the pizza oven trying to make kale chips. It didn’t go crispy so we just piled it onto the cooked pizza. My oven wasn’t quite hot enough yesterday. Last week I burnt the pizza and this week it wasn’t hot enough 🙄