When GOLF staffers descended on Cabot Citrus Farms in December for the Top 100 Teachers Summit, it was the first time many of us had seen the property. And in addition to being wowed by the incredible courses, we were just as impressed by the food.
One item in particular proved to be a fast favorite: the pizza, baked onsite in a wood-fire oven at The Porch — a designated area for a post-round hang, complete with a bar, comfy Adirondack chairs, white string lights, fire pits and ample views of the gorgeous property.
Anthony Patrick — “Chef Tony” — is the sous chef at Cabot Citrus Farms, and walked us through the process of making each day’s pizzas, which the course considers a signature item.
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Tony and his team start with what he describes as a 48-hour process. The pizza dough is formed into balls and the team lets them proof overnight.
“We hand-stretch all of our pizzas in-house,” he said. “We mainly don’t do tossing because we’re adding too much air to the dough. We want it nice and crispy.”
The wood-fire pizza oven creates a tasty char on the bottom of each pizza, and the occasional air bubble.
“We prefer the bubbles because it means we have good airflow and nice crunch to the crust,” he said.
When it comes to toppings, Chef Tony said there are two customer favorites: Chicken Bacon Ranch, which is made with homemade ranch dressing, chicken bites, bacon bits, and Parmesan cheese; and Figgy Piggy, which features a fig bacon jam for the base, and soppressata, pepperoni and prosciutto on top. After the pizza comes out of the oven, it’s finished with a sprinkling of fingerling potato chips.
For a post-round snack, you’d be hard-pressed to top the pizza, a beverage and the setting at Cabot Citrus Farms.
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