KATHLEEN VINK CLASS OF 1997
CHILD AND YOUTH CARE
ART AND CRAFT PIZZA
Lethbridge, AB
403-473-2939
ABOUT Art and Craft Pizza
Pizza Food truck May - September
Inside Little Nicaragua November- April
passionate about pizza.
I remember having a slice in Kitchener Ontario when I was a teenager that opened my eyes to the fact that some pizza is better then other pizza. In 2001 I was able to cook at a restaurant that had a wood fired pizza oven, we had so much fun making pizza in that oven. But when we bought our house here in Lethbridge and I bought a Wood Fired Oven of my own, I came to realize that I didn’t really know much about dough and fermentation. It’s been years of learning and testing pizza dough and baking temperature and ingredients. I have really grown so much in this new Artisan Pizza Culture that is willing to share information for others, to help them grow. I have learned that I love a few different varieties of pizza and what makes them different. I have learned about yeast, bacteria and enzymes, I’ve learned that ‘Fresh Daily’ as a practice doesn’t apply to Pizza and bread in the same way. The yeast, bacteria and enzymes need time to do their work, need time to truly transform basic ingredients into something special. I try to use the best ingredients I can find and I try to let them shine on these pizzas.
Pizza is really just bread with toppings, so our dough is the most important part of our process, which is why we are so excited to have found an amazing local flour in Van Garderen Ranch. The ingredients that go on top of the dough are also very special. Our Sauce is Tomatoes and Salt, the sweetness you taste, is from them being canned at their peak of freshness. Our Regular Mozzarella is anything but Regular, cheese was invented in order for farmers to preserve milk, this process has been happening in many cultures all over the world, but we think Crystal Springs Cheese does a fantastic job of making Cheese. We top our pizza with a variety of other ingredients, some local (Legacy Meats, Wild Bros, Broxburn, Rubens) and some from farther away, but we always try to bring you the best.
The Art is in the recipe, the Craft is in the process and we hope that we can live up to our name and give you a great product that reflects time and place, while helping you create your own food memories.
Inside Little Nicaragua November- April
passionate about pizza.
I remember having a slice in Kitchener Ontario when I was a teenager that opened my eyes to the fact that some pizza is better then other pizza. In 2001 I was able to cook at a restaurant that had a wood fired pizza oven, we had so much fun making pizza in that oven. But when we bought our house here in Lethbridge and I bought a Wood Fired Oven of my own, I came to realize that I didn’t really know much about dough and fermentation. It’s been years of learning and testing pizza dough and baking temperature and ingredients. I have really grown so much in this new Artisan Pizza Culture that is willing to share information for others, to help them grow. I have learned that I love a few different varieties of pizza and what makes them different. I have learned about yeast, bacteria and enzymes, I’ve learned that ‘Fresh Daily’ as a practice doesn’t apply to Pizza and bread in the same way. The yeast, bacteria and enzymes need time to do their work, need time to truly transform basic ingredients into something special. I try to use the best ingredients I can find and I try to let them shine on these pizzas.
Pizza is really just bread with toppings, so our dough is the most important part of our process, which is why we are so excited to have found an amazing local flour in Van Garderen Ranch. The ingredients that go on top of the dough are also very special. Our Sauce is Tomatoes and Salt, the sweetness you taste, is from them being canned at their peak of freshness. Our Regular Mozzarella is anything but Regular, cheese was invented in order for farmers to preserve milk, this process has been happening in many cultures all over the world, but we think Crystal Springs Cheese does a fantastic job of making Cheese. We top our pizza with a variety of other ingredients, some local (Legacy Meats, Wild Bros, Broxburn, Rubens) and some from farther away, but we always try to bring you the best.
The Art is in the recipe, the Craft is in the process and we hope that we can live up to our name and give you a great product that reflects time and place, while helping you create your own food memories.