It’s the site of our next fabulous destination giveaway…and La Cocina at the romantic Riven Rock Ranch resort is about as picturesque as you can get! Situated on top of one of the many rolling hills in the Texas countryside, this breezy outdoor kitchen puts you front and center for gorgeous sunsets and fresh produce that’s sourced locally. A big draw though is their authentic Italian wood-burning pizza oven. Executive Chef Joseph Brantley demonstrates the easy in’s and out’s of how they cook these palatable pizzas…light on toppings but LARGE on flavor…and I’ve got the recipe for the perfect pizza dough! Check it out:
Straight from the Kitchen of Chef Joseph Brantley at Riven Rock Ranch…
Yields 32 ounces of dough (or four 10 inch dough balls)
Combine in small bowl:
¼ Cup Warm Water
1 Teaspoon Active Dry Yeast
Let sit for 5 minutes until yeast is activated.
Combine in Large Mixing Bowl:
4 C “00” Caputo Pizza Flour
1 Teaspoon Salt
2 Teaspoon Olive Oil
Activated Yeast From Above
Knead for 8 minutes adding more flour if dough feels sticky. Place dough in oiled bowl & cover with plastic wrap. Let rest until doubled in size about 2 hours.