This is a note my roommate Jocelyn found on Wentworth Street the other day. She left it open on my desk for me to find. She is wonderful. There is nothing I love more than finding a odd little note meant for someone else. I wonder if "Allie" ever got the note at all. "Dave" surely needs to brush up on his heart drawing skills. I do appreciate that he was bold enough to call her "snuggle buns" in writing.
Anyway.... This is a really busy week for me. I'm working on a lot of things for the Charleston Green Fair this weekend. The first night we are doing an event called GreenFlix. We're showing a film called The Botany of Desire. It's all about marijuana, tulips, and apples. Here's a preview.
So the Art Mag is setting up a clothing swap, like that of Eye Level Art the other weekend. We are also going to do some screen printing on the clothes people donated. Some screen prints will say "Art Lovers are the Best Lovers." And we are. Ha ha...
We'll be making a party yurt filled with furniture, a changing room, and probably some cocktails. There will be vegan chocolate truffles and beer from Sweetwater brewery. I just hate working these awful events! ;)
While I have been gearing up for that, I didn't forget how much I wanted to make a pizza from scratch. I've been playing around with temperature setting for the crust, seeing how I don't own a brick oven... yet. I tried a new way of making the dough as well. I had heard that making the dough the night before and letting it rise in the fridge overnight adds flavor and a chewy texture when baked. It is absolutely true.
You can leave the fresh dough in the fridge up to three days wrapped in plastic. Here is a recipe off Food & Wine's website because I don't feel like typing out a dough recipe. My main recommendation on this is use more flour than what they call for in the recipe. The dough is really almost too shaggy to handle at the beginning.
To bake the pizza, try setting the broiler to 500. Bake for about 10 minutes. For the pizza I simply used some good quality extra virgin olive oil in lieu of marinara sauce to mix it up.
I added some fresh minced garlic, sliced roma tomatoes, ripped pieces of basil, and added whole milk mozzarella di bufala. Do not skimp on the mozzarella. It makes the pizza, seriously.
Life is too short to buy cheap ingredients.
To top it off, I used a little cracked pepper, celtic sea salt, and crushed red pepper.
Let's be honest.....I ate the whole thing by myself.