My pottery class is coming to an end until next session, so I've been winding down what I've been making. I think I made a pretty good selection from pinch pots, bowls, mugs, a coffee pour over, and a couple little spoons. Some of it is definitely not usable but some of it turned out okay. I've been really enjoying the pottery class and am really thankful that I signed up for it. Making bowls and plates (and hopefully something more intricate down the road) on the wheel is so relaxing, almost therapeutic in a way. When I'm working on something all of my worries and anxieties about work, personal life, or anything on my mind that's slightly bothering me falls away and it's a time when I can just focus on the clay and the wheel.
I don't mean to sound corny but it's true! In high school and college some of my favorite classes were art classes. They gave me something creative to focus on that I really enjoyed and they became kind of like an escape. I hadn't really had something like that (except for this food blog) since I moved to New York. It's made me realize that sometimes it's so important to step away from work, mentally and physically, and just focus on something different for pure enjoyment.
Speaking of getting away, I'm taking Friday off of work (yay!) and going to Cape Cod for the weekend with my dad. I'm looking forward to spending a long weekend away from the craziness of the city and in a place that barely has any cell service. Have a good weekend!
night before you want to make the pizza: In a large bowl whisk together the flour, yeast, and salt. Stir in the water and mix until combined. Cover bowl with plastic wrap and let sit at room temperature for 18 - 24 hours until it has doubled in size.
night you want to make the pizza: Pre-heat oven to 500 degrees F. Prepare a pizza stone or pan and set aside. Remove dough from bowl and flour a pastry board or large surface. Roll the dough into a ball and stretch it bit by bit into a 12-13" circle. Transfer the circle onto a pizza stone or pan.
Brush the dough with some olive oil. Spoon marinara sauce on the dough, spreading evenly but making sure it's not too thick. Add mozzarella, eggplant and tomato. Sprinkle with some pecorino cheese and season.
Put pizza in the oven and bake for about 15 minutes, until crust is cooked all the way through and the pizza is bubbling. Let cool slightly and top with more pecorino and fresh basil. Cut and serve hot.
(makes one 12-inch pizza)
- 1 1/2 cups flour, plus 2 tbl.
- 1/8 tsp. active dry yeast
- 1 tsp. salt
- 3/4 cup water
For the Pizza
- 1/3 cup red marinara sauce
- 6 small eggplants, diced
- 1/2 lb fresh mozzarella
- 1 small/medium tomato, sliced
- 1/2 cup pecorino cheese
- fresh basil
- salt, ground black pepper, and crushed red pepper to taste