{"id":423,"date":"2011-07-15T00:57:20","date_gmt":"2011-07-15T04:57:20","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/07\/15\/a-pizza-farm\/"},"modified":"2011-07-15T00:57:20","modified_gmt":"2011-07-15T04:57:20","slug":"a-pizza-farm","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizza-farm\/","title":{"rendered":"A Pizza Farm"},"content":{"rendered":"

Watch your step…this is a working farm!<\/p><\/div>On my last couple of visits to Minnesota, I had been hearing about a unique and must see\u201a pizza place in Stockholm, Wisconsin, about 90 minutes from the Twin Cities. <\/p>\n

So this year, during our annual summer visit to see my wife’s family, we decided it was time to make the trip out there.\u00a0 On our 14th wedding anniversary, my wife, Julie, and I packed up the car with our friends, and fellow adventurers, Chris and Kristen Johnson.\u00a0 As a side note, the Johnsons had recently opened up a fantastic Texas style barbecue joint in Bayport, Minnesota (www.bayportbbq.com) and this may have been one of the only nights in months when neither of them was working at the restaurant.\u00a0 So with a leap of faith, and the car loaded with blankets, utensils and beverages, we turned south on the highway and began our quest.<\/p>\n

That’s right, you bring your own utensils, beverages and any other thing you may want to sit\/lay\/sleep on.\u00a0 No this, wasn’t your usual checkered tablecloths pizza and beer joint.<\/p>\n

Picked from the farm fresh ingredients.<\/p><\/div>When we arrived in Stockholm, there was not much open in this quaint town except for the Stockholm Pie Company (www.stockholmpiecompany.com).\u00a0 Thinking it might be worth a stop before our final pizza destination, we pulled in and spent a few minutes talking to the owner.\u00a0 She humbly suggested that many people stop at her place to order a pie BEFORE they went for pizza, so they had something to eat while the pizza was cooking.\u00a0 Pie before pizza pie?\u00a0 Okay, I’m in. Triple berry was recommended that evening.<\/p>\n

From town, you turn east through cornfields, and soon you pass a stand of trees in the middle of some fields surrounded by parked cars on the side of the dirt road.\u00a0 As you walk onto the farm you notice that there are some serious picnickers.\u00a0 Many of the customers had brought chairs and folding tables, along with tablecloths and some serious pre-pizza appetizers.\u00a0 Welcome to A to Z Produce (www.atozproduceandbakery.com), only open on Tuesday nights for pizza, and of course being Wisconsin, closed in December and January.\u00a0 <\/p>\n

As we approached the barn and adjacent pizza ovens area, a friendly and somewhat earthy young man who was standing in front of a chalkboard greeted us.\u00a0 The chalkboard listed the 8 pizzas we could purchase that night.\u00a0 All the fresh ingredients were sourced from the farm.\u00a0 We were number 145 and instructed that our pizzas would be ready in about 1-hour-and-15-minutes.\u00a0 Good thing we had the pie for an appetizer.\u00a0 <\/p>\n

There was plenty of time to set up our blankets, observe the wide range of 200+ guests lounging in the fields, and walk around the farm.\u00a0 We fed the goats, checked out the multiple greenhouses, admired a multitude of vegetable gardens and spent some time staring at the cows responsible for the cheese we were about to enjoy.\u00a0 <\/p>\n

My wife Julie and I about to enjoy our first farmed pizza.<\/p><\/div>The pizza is made in one of their two wood burning ovens, located inside a wooden structure complete with white twinkle-lights, racks of fresh bread, and chalkboards on the wall including the pizza list, work schedules and chore sign-ups.\u00a0 This was a working farm, and the people making our pizza were all part of its operation.<\/p>\n

When number 145 came up, exactly matching their wait time prediction, we were beyond ready to eat our three pizzas:\u00a0 sausage\/olives\/fresh mozzarella, olives\/spinach\/goat cheese and traditional margarita. \u00a0The crust was flavorful with a nice wood burned char, but the roasted tomatoes and freshness of the ingredients from the farm are what you will most remember about these pizzas. \u00a0It was like a roasted vegetable feast. \u00a0We ate until our hearts were content and left inspired with the whole experience.<\/p>\n","protected":false},"excerpt":{"rendered":"

On my last couple of visits to Minnesota, I had been hearing about a unique and must see\u201a pizza place in Stockholm, Wisconsin, about 90 minutes from the Twin Cities. So this year, during our annual summer visit to see my wife’s family, we decided it was time to make the trip out there.\u00a0 On our 14th wedding anniversary, my wife, Julie, and I packed up the car with our…Read More…<\/a><\/p>\n","protected":false},"author":352,"featured_media":419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c45-guest-bloggers"],"acf":[],"yoast_head":"\nA Pizza Farm - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/a-pizza-farm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Pizza Farm - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"On my last couple of visits to Minnesota, I had been hearing about a unique and must see\u201a pizza place in Stockholm, Wisconsin, about 90 minutes from the Twin Cities. 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