Alexandersmap

    Tag: pizza

    • Venturing for Pizza

      “Adventures don’t come calling like unexpected relatives; you have to go looking for them”
      — Mark Jenkins

      A friend pointed out that I don’t post all that many pictures in my blog posts anymore. His observation was right on point, as there have been way too many work from home days strung together recently. There are surely efficiencies in working from home, but there are no waterfalls, mountain peaks or historical sites hiding in the closet awaiting discovery. Discovery requires venturing.

      This week I ventured to Connecticut and found myself in an old pizza shop from the 1930’s. The kind of place that doesn’t open until 3 PM and has a take-out line that runs to the end of the parking lot. Connecticut is famous for their pizza. Maybe not Napoli famous but regionally famous, and so sharing a pizza with a business associate seemed the thing to do. I offered up the big three in New Haven, he offered up a place in Derby that he loved called Roseland Apizza (pronounced ah-beetz). Always go where the locals go, I tell myself, and so we went. I’ll tell you that the pizza was good, but it was never about the pizza in the first place, it was about the venturing.

      Whether we’re chasing waterfalls or history or pizza doesn’t matter so much as the chase itself. Break through the self-imposed walls we build around ourselves and step out of the damned box. When we get out in the world and see if for ourselves, we reignite that spark that was gasping for air. When we return to our box we find we’re breathing a little better, we’re seeing the world a little differently, and we’re more satiated than we had been previously (especially if you’re seeking out the best pizza places in Connecticut). When life seems a little boring, simply add venture.

    • Grilling Pizza

      One silver lining of quarantining is that my cooking game is getting more diverse and adventurous.  More Indian food, more vegetarian options, and now, … grilling pizza.  I know: grilling a pizza isn’t exactly adventurous, people have been doing it forever!  But in this house, homemade pizza was always slipped gently into the oven.  When you spent time and effort making something as lovely as a pizza, why risk it on the variability of a charcoal grill?

      Flavor of course.  Flavor is the reason you grill anything on a charcoal grill.  Not a propane grill – that’s just an outdoor extension of the stove.  Charcoal grilling on a ceramic grill that heats up beyond oven temperatures when closed and the coals are bright orange and alive.  That’s ancient cooking right there –  none of this propane-fueled regulated blandness, thank you.  And that’s what I brought my homemade pizzas out to.  That’s right: pizzas.  Plural.  If you’re going to use charcoal, make the most of the resource.

      The first attempt was a traditional cheese pizza with dough spread thinly across a large, perforated pan that I’ve had since college.  This baby has seen everything in it’s time…  everything but a charcoal grill anyway.  Simple and classic cheese pizza recipe, thin crust, thin layer of sauce, generous layer of cheese, done.  My concern with this first pizza was the grill temperature.  I waited until it dropped below 500 degrees Fahrenheit before putting the pizza on the grill, and watched it carefully to make sure it didn’t just erupt into flames.  Using a grill spatula, I’d gently lift up an edge, inspect and spin it and try again.  Can’t be too careful with that first pizza.  And it turned out to be an excellent first attempt.  Congrats!  We won’t be ordering pizza to replace a burnt offering!

      The second pizza was slightly more daring: A thicker crust on a stone instead of a perforated pan.  This one had thinly sliced green peppers and chicken sausage spread on top.  And generally the results were pretty good.  Thicker crust on a stone meant risking an uneven, doughy crust in some places.  That proved to be the case in one particularly thick spot.  If it were a restaurant I might have sent it back, but in my backyard it was close enough.  Two large pizzas and leftovers for lunch.  And no sacrificial lambs.  Not a bad first effort!

      2020, for all the suffering and frustration, has offered opportunities to see the world in a different way.  Maybe grilling a pizza isn’t exactly tackling social justice, but it’s a step away from the norm.  And now I’m thinking about what else I can grill.  So grilling pizza became one very small measure of audacity that worked out.  I might not ever have tried it in a normal year when getting dinner done after a long day away from home was a task.  But 2020 replaced what is fast and easy? with what is going to be really interesting to try?  And that’s not such a bad thing at all. A moment of fun experimentation with relatively low stakes.  We can all use more fun this year.  

    • Pizza Box Magic

      Pizza is a wonder food for the delight it brings in such a simple formula. A little dough, a little sauce. Top it with a few favorites and you’re on your way to blissful eating. But the most extraordinary, magical thing about pizza is the preservative effect it has on the whole. Think about it, if you left a dish full of cooked meat on the countertop all night you wouldn’t eat it cold the next morning. More often than not you’d throw it away! But not so that same meat on a pizza. You’d eat it without blinking an eye, sometimes cold, and sometimes a second day later. Try that with a piece of bread left on the counter.

      Maybe it’s pizza’s version of the Holy Trinity. Instead of onions, peppers and celery it’s dough, sauce and cheese preserves a pizza indefinitely. But then again maybe it’s something else, hiding right under our noses. I think maybe the box holds the secret. There’s magic in that box; fending of bacteria, staleness and hungry cats alike. A cardboard force field keeping evil at bay. Want to live forever? Move into a pizza box. But please, hold the anchovies.