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g's journal 5.21.10 redneck gourmet
Today I helped Kylie and Gary prep raw lamb's wool for felt at Three Roods Farm (more on TRF in a future post). Kylie is headed to Mongolia next week to learn more about felting from the experts. When she returns, she plans to build a yurt using wool from Three Roods as the exterior skin; I get to help design and build a durable platform & frame. I'm really looking forward to this project -- I've been interested in some hands-on yurt experience for years.
summer wear
In exchange for my labor, I was offered a pot roast dinner, but I already had my mind set on pizza and the ingredients in my pack. The forecast called for a 90% chance of rain. Being that weathermen are right half the time, there was also a 90% probability of clear skies. Time to build a fire.
A light rain started to fall, but the wind was out of the southeast, and the sky in that direction was clearing up. But then the wind shifted from the west, and it turned out they called it right... rain came down steady for about three hours, starting right about the time I got the fire built. Cooking pizza on an open fire in the rain... and now, for something completely different.
a tin foil roof kept the coals stoking while i put the pie together
g's heart-healthy pizza™ italian sausage formed into large, thin patties (geno's style) was cooked on a flat iron pan. i left a thin coat of pork fat on the iron for the crust to crisp in. and of course, whole milk italian mozzarella. it's all good.
sauce: mince garlic and onion, sauté in olive oil. add one can whole tomatoes (til fresh ones are available), mash or quarter them with a spatula. add spices to your liking (e.g. greek oregano, thyme, basil, sea salt, red & black pepper, garlic powder). a splash of olive oil and quick pour of red wine to finish it off. stir and simmer on very low, covered, about an hour (the longer the simmer, the sweeter the sauce). adjust spices. uncover and reduce about 25%. let cool to room temp (this makes a thicker sauce that won't seep into your crust).
ready to rock crust... for me, the goal is: crispy, chewy, bubbly and yeasty. two cups flour, about one cup water (i find a dry dough yields what i'm looking for), one pack yeast, sea salt, a bit of brown sugar, olive oil. mix, then knead until gluten develops (dough springs back) - takes about eight minutes. coat dough ball with olive oil, let rise to twice original size, punch down, let rise again. roll, twirl or press out to desired thickness. i usually let some dough go over the edge and roll it back to form a ring of 'bread'. coat top of crust with a bit of olive oil to keep it from absorbing liquid. a dusting of corn meal on the stone or pan lets the pizza slide right off after baking. after years of trial and error in search of the right ingredients, ratios, and methods, this is the thin crust formula that works for me.
chillin' coming right off the fire, the cast iron was of course ha-aaa-hot! until i rig up some sort of trivet near the fire pit, the wood chips do the job. i was pretty happy with the final result... one lesson learned -- hang the skillet a little further from the flame -- the crust bottom was done before the cheese was fully melted. but not bad for a first go. Kylie and Gary were supposed to come down and help me slay the beast, but called the game due to rain. Rookies.
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