Fireflour's Peppy pizza
Fireflour purchases top-quality pancetta and prosciutto from an artisan butcher in Iowa, hand-pulls their mozzarella, uses real herbs, and tops their pies with things like calabrian chili oil. I love their devotion to quality and flavor, but for me, my Fireflour Pizza love is all about the crust. All natural, all organic, slowly raised so the dough takes on a flavor of its own. It's pulled thin, topped, then baked for 90 seconds in a 900 degree oven, coming out perfectly crusty on the outside, but with some soft give when you bite into it, and tasty little toasty bits scattered around. My mouth is seriously watering just thinking about it.
Fireflour's Shroom pizza
I wrote an article all about Fireflour - you can read it here - but I can't tell you how exciting it's been to see their orange canopy at fairs and events all summer and notice the people lined up for their product; to hear that they SOLD OUT of pizza last Friday; to know that they are generating some excitement and maybe, just maybe, will be able to fulfill their dream of their own brick-and-mortar pizzeria.
No one asked me to write this. I just love a good food story, and this is one way I can try to help keep the good news going.
Fireflour will be set up in downtown Bismarck this Thursday for Urban Harvest, then Friday on Main in Mandan. Follow Fireflour Pizza on Facebook for updated dates and locations.