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A Visit to Cistus Nursery

I rarely go to nurseries anymore since I work part-time at one and another reason being that I don't have much room for additional plants. When a garden fanatic runs out of room, the brain goes into overdrive, dreaming up ingenious ways to incorporate more plants. And another thing happens - a burning desire to obtain rare and unique plants. I've been moving plants around, a tricky process that has a domino effect. A plant is unhappy - it is getting too much shade or perhaps too much sun. There is a plant that did not get as large as you thought it would or it is just a slow grower and now it is hopelessly hidden behind a taller plant. Sometimes a plant is just a dud for reasons unknown (Rhododendron 'Golden Gate' anyone?). I find the plant in question a better home, but it means that another plant will have to be moved. And the merry-go-round continues to turn... However, for those plants that are to be discarded, a space opens up for a new one! I decided to move a Mou...
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Cast Iron Pizza

 


We've had a lot of rain lately which means I've been in the kitchen a lot. I've been experimenting with pizza recipes and we've found one that we really like. This is from America's Test Kitchen (they have a video on YouTube demonstrating how to do it).  It is compared to the Pizza Hut pan pizza. The first time I made it, I used a regular sized cast iron pan and it was thick and tasted good. We like our pizza thin, however, and found a larger sized pan that is actually called a pizza pan. In this pan, the pizza is thin and just the way we like it. It is delicous!

Cast Iron Pizza

11 oz. bread flour
1 tsp. salt
1 tsp. instant or rapid rise yeast
8 oz. water (105-100 degrees)

Whisk together the flour, salt and yeast. Add the water and mix until the dough just comes together. Knead in the bowl for a minute and form a ball. 

Place the dough in a pie pan (or similar) and spread it out into a 7 inch circle. Spray the top of the dough with oil spray. Cover with plastic wrap and refrigerate 12-24 hours.

When ready to bake, let it sit on the counter for 30 minutes.

Spread 3 tablespoons of oil over the cast iron pan. Transfer the dough to the pan and spread it out to 1/8 from the edge. Cover with plastic and let sit for 1.5 hours. 

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees.

Cover the pizza with sauce and toppings and bake for 25-30 minutes. Transfer to stovetop and let sit for 3 minutes. Check the bottom of the pizza and if it needs more browning, cook on the oven for 3-5 minutes. 

The sauce recipe is available on the America's Test Kitchen website. However, we just use a bottled sauce and add the toppings we like.


 

 

 

 

 

 

 

 

Text and photos by Phillip Oliver, Dirt Therapy

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