Each semester, students and faculty descend on Stephen's outdoor pizza oven for an evening. This tradition usually falls at the start of Final Projects and is a well loved and much appreciated break from the studio-grind. Students are coached on how to create the pies by Mo, our Pizza Making History Teacher/History Making Pizza Teacher who mans the oven. With delicious dough provided by the dining hall ladies and a veritable production line of toppings, pizza after pizza was assembled (all creatively garnished) and popped into the oven. Many of the ingredients came from the school's gardens; OS30 chowed down on some beautiful fennel and garlic (planted by OS29! Thanks, guys!) and even an ox-egg or two.
We're a community of expert pizza-makers now and are covered in flour to prove it. Here's a quick pizza making lesson for the rest of you: First, sprinkle flour on a pizza peel (a wooden or metal board) and then relax the dough by letting it hang, rotating it so it stretches evenly into a circle (or blob, or triangle, or anything you can manage). You can also toss the dough up in the air but as some of us learned, many things get in the way like your head, trees, other people, and the ground. Lay the dough on the peel, making sure there is an even layer of flour underneath allowing the dough to "scooch" off when loaded into the oven. Choose your toppings and let the oven do the rest!
Special thanks to Anela for her hip pics and to Sarah for surprising all of us with bubbles and sidewalk chalk. As the Final Show rapidly approaches, we hope to have more fantastic celebrations together.
We're a community of expert pizza-makers now and are covered in flour to prove it. Here's a quick pizza making lesson for the rest of you: First, sprinkle flour on a pizza peel (a wooden or metal board) and then relax the dough by letting it hang, rotating it so it stretches evenly into a circle (or blob, or triangle, or anything you can manage). You can also toss the dough up in the air but as some of us learned, many things get in the way like your head, trees, other people, and the ground. Lay the dough on the peel, making sure there is an even layer of flour underneath allowing the dough to "scooch" off when loaded into the oven. Choose your toppings and let the oven do the rest!
Special thanks to Anela for her hip pics and to Sarah for surprising all of us with bubbles and sidewalk chalk. As the Final Show rapidly approaches, we hope to have more fantastic celebrations together.
