JCB LIVE Wine Styles: So Fresh - making wood-fired pizza at DeLoach Vineyards!

A crowd pleaser for all, there is nothing better than picking fresh ingredients from your garden and creating the most delicious and mouthwatering pizza! Top it off with a fresh egg and the #delocious wine of DeLoach and you are set. Chef Rafael Molina and Jean-Charles Boisset head to DeLoach for this episode where they find some friends along the way to enjoy pizzas and the Heritage Reserve wines including Chardonnay, Pinot Noir and Cabernet Sauvignon. Find these wines near you: https://deloachvineyards.com/wine-finder/ Pizza Dough Recipe INGREDIENTS 4½ cups bread flour divided ¼ cup water 1 tsp salt 1 tsp instant yeast 5 oz. beer preferably an India Pale Ale 5 oz. water 1½ Tbsp olive oil Favorite pizza toppings! DIRECTIONS 1. The night before, combine 1 cup of bread flour, ¼ cup water and a tiny pinch of yeast in a small bowl. Mix until well combined; cover bowl tightly with plastic wrap. 2. The next afternoon (~3 hours before you want to eat), combine remaining 3½ cups of bread flour with the salt, yeast, beer and water in a mixer with the dough hook attached. Mix on low-medium speed for approximately 3-4 minutes. As ingredients begin to come together, add the dough mixture from the previous night. 3. On medium speed, add olive oil and continue mixing dough for another 3-4 minutes. (Note: If dough does not seem to incorporate olive oil, you can add 1-2 tablespoons additional flour directly to the mixing bowl.) 4. Cover bowl tightly with plastic wrap and let rest in warm (85°F) place for 75-90 minutes. 5. Sprinkle counter top with flour and transfer dough onto counter. Fold dough several times and then return it to the bowl. Cover and let rest in warm place for another 75-90 minutes. 6. Preheat oven to 460°F. (If you have a pizza stone, place it in the oven before preheating.) 7. Remove dough and lightly fold on counter top again. Let dough rest (lightly covered) for about 10-15 minutes. 8. Shape dough into a circle approximately 12-13” in diameter. Top with favorite ingredients. (We also mix some herbs with olive oil and then brush this on the crust before baking.) 9. Transfer pizza directly onto pizza stone and bake for 12-14 minutes. (Note: The hotter the pizza stone, the better the pizza crust will taste. I place my stone directly on the lowest rack of my oven while it is preheating.)