Your Summer Pizza Party Wine Pairing

The pizza is on the table & we’ve got the perfect pairings - trust us, they’ll blow your mind. Homemade pizza is one of those meals that takes some effort, but all the hard work is so worth it in the end. The pizza dough & the sauces were all made from scratch, making that first bite of pizza that much more delicious.

Classic Margherita pizza

Paired with Zinfandel

With the cheesy goodness from the fresh Mozzarella, perfectly roasted garlic, and crunch from the homemade crust, you can’t go wrong with a Margherita pizza, ever. The home cooked red sauce complimented the spice of the Zinfandel flawlessly. The pizza was gone in minutes, along with that glass of Zin.

Nectarine, goat cheese, & PROSCIUTTO pizza

Paired with Teresa’s Unoaked Chardonnay

This out-of-ordinary pizza is something we’ll never forget. It’s a whirlwind of flavor with the in-season nectarines, salty prosciutto, the tart goat cheese, & you can’t forget the richness from the balsamic glaze. With so much going on in each bite, the Teresa’s Unoaked Chardonnay washed it down effortlessly with every sip.

potato, garlic, & artichoke heart pizza

Paired with Russian River Chardonnay

There’s something about potatoes and cheese that just makes sense, especially on pizza. The herbaceous element from the artichoke hearts that goes incredibly well with creamy white sauce. It was a no-brainer to pair the Russian River Chardonnay with such a light pizza that’s oh so delicious.

The best homemade pizza dough

From An Italian in my Kitchen

What you need:

  • 2 cups lukewarm water

  • 1 pinch sugar

  • 1 1/2 tablespoons active dry yeast

  • 2 tablespoons olive oil

  • 5 1/4 cups all purpose flour or bread flour

  • 1 1/2 teaspoons salt

Directions:

  1. In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine.

  2. Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

  3. Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**

  4. From here, you can either form your pizzas and get to cooking or store for later use.

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