Helen and Russel visited us for lunch today and we fed them pizza. 2 pizzas, to be exact, James and I designing a pie each. (There was also some leftover tuna casserole involved, served as a semi-cold appetizer, but we don’t speak of it.)
Anyway, the purpose of this post is to log the pizza crust technique — because it was a success! (Helen even asked me to email her the recipe but I said she’d have to look it up on FG, so there…) Here’s the dough recipe I used (twice now), loved it, and am adding it to my list of notable recipes. It’s pretty fast — took about 20-30 minutes to make and 1 hour to rise – light, tasty, and soft. To bake, I preheated the oven to 475F with the pizza stone inside, for about 20 minutes, arranged the pies on parchment paper dusted lightly with cornmeal, slid them onto the pizza stone, one at a time, and baked each for 15 minutes.
And now on to the artistic part. James’ idea was to use squash flowers that are still blossoming in abundance, and so we did! He picked some (butternut squash, I . . . CONTINUE READING → Feral Pizza — it’s all in the dough
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The last several days in the life of feral garden have been dominated by an abundance of tomatoes, more squash, and — most notably — squash blossoms. My anxiety over their delicate nature has been successfully replaced by a total obsession with using these beautiful yellow flowers for all kinds of edible arrangements. A special series of posts on squash blossom cooking (with even more photos) is forthcoming.
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