The moment I met her, I knew she was a Minnesotan. Her crisp white apron, the way she came out on the porch to greet me for lunch — that’s so Midwestern. Kim Cole lives in Redwood Heights today, but her cooking career goes back to those childhood days in Marshall.
“Growing up, we had pizza all the time,” she remembers. It was Chef Boyardee Pizza in a Box — a staple in every Midwestern mom’s pantry. “I needed to get close to that (taste) but with my East Bay sensibilities.”
Cole worked on a recipe for almost a year, and finally came up with the organic dough she markets today as Mom’s Pizza Dough. In a word, it’s delicious. Easy to use, you just thaw it in the package and spread it out on a pan, adding your own special ingredients. A little olive oil, some fresh veggies and cheese and voila! — you have a culinary masterpiece.
Will Cole get rich making dough? Profits are thin, but rising every day.
“I’d like to eventually open a take-and-bake pizza place,” she says. Until then, she’s just happy to be doing something she loves, and helping folks put a healthy meal on the dinner table.
Image from Mom’s Pizza Dough.
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