Solstice and Pizza


This weekend was the solstice. The days will start getting longer and I am eagerly anticipating the return of the sun! We kicked off the weekend with a trip to BIBCO (Baranof Island Brewing Co.) and let me just say…I loved their “tree”IMG_3946_fotor

We attended a solstice party and spent most of the weekend inside, tucked away from all the rain and darkness.

Then we made pizza.

I don’t really even know where to begin with this one. The biologist received Cook’s Illustrated Cookbook this week so we decided to take their pizza recipe for a drive. Let me just say – this is some of the best homemade pizza I have ever had. The crust was phenomenal. I loved the pizza so much that the next morning I had leftovers with a poached egg on top (this sounds gross, but its amazing). Check it out:

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I hope you are all ready for Christmas…I am off the gym because my stretchy pants are a little tight after this weekend of solstice celebration, BIBCO and the best pizza of my life.

A Really Amazing Pizza Crust Recipe (Adapted from Cooks Illustrated):

  • 4 Cups Flour (Cooks recommends bread flour – we used all purpose but if you have bread flour – do it)
  • 2 1/4 tsp Rapid Rise Yeast
  • 1 1/2 tsp. Salt
  • 2 Tbs Olive Oil
  • 1 1/2 Cups Water, heated to 110 degrees

Pulse flour, yeast and salt in food processor until combined – about five pulses. With processor running on low, slowly add oil, then water and blend until ball begins to form. Let rest for two minutes and then process 30 seconds longer. Add more flour and blend more if needed.

Transfer dough to lightly floured surface and knead into smooth ball. Place in greased bowl, cover with plastic wrap and let rise at room temp until doubled in size – about 2 hours.

Punch down dough and divide in half. Gently use fingers and rolling pin to shape dough into 14 inch round, working on a lightly floured surface. Place on parchment paper and reshape as needed. Add tomato sauce (about 3/4 cup) and desired ingredients (except cheese) and place on warmed pizza stone – bake in 500 degree oven for seven minutes, or until crust begins to brown. Remove from oven and add cheese, then bake for 3 minutes more, until bubbly and golden. Slice and enjoy!

3 thoughts on “Solstice and Pizza

  1. Pingback: Instagram View of the Week | LIQUID SUNSHINE

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