THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
TUESDAY, JUNE 8, 2021
PIZZA
Continued from Page 1B
Rollier’s had its best year
ever for pizza ovens and Sat-
terfi eld thinks 2021 will offer
more of the same. “People
want something on their back
deck that’s more unique.”
New this year is the Burch
Barrel, a portable charcoal
grill that also can be used as a
fi repit or smoker. It retails for
around $1,000.
Mike Murphy, a former
investment banker who owns
Carson Street Deli on the
South Side, was ahead of the
curve on outdoor pizza. He got
his bright yellow Forno Bello
pizza oven several years ago,
and has become an expert at
making thin Neapolitan pies
on his Edgewood patio.
He was originally going
to build a pizza oven from
scratch, but there were zoning
issues and “I was too impatient
to wait,” he says. Backyard
Brick Oven came to the rescue
with a stainless-steel model
that can reach 1,000 degrees
and cook a pizza in 60 seconds.
It cost around $2,600.
“It’s stunningly well-insulat-
ed,” Murphy says. “The arch is
perfect.”
Yet the name of the game
when it comes to pizza, he
says, isn’t the oven. It’s the
dough. Some recipes can take
up to four days to create.
His bible is “The Elements
of Pizza” by Ken Forkish (Ten
Speed Press, $30). He also
draws inspiration from the
thin and crispy free-form pies
served at Figs by Todd English fresh basil. Murphy tops his
in Boston.
“Fenway Red Rox” pies with
ground sweet Italian sausage,
RAW TOMATO SAUCE caramelized onion, roasted red
peppers and lemon aioli.
FOR PIZZA
28-ounce can San
Marzano tomatoes
1 garlic clove, minced
1 1/2 tablespoons extra-
virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper fl akes
1 1/2 cups warm (95
degrees) water
2 3/4 teaspoons fi ne sea salt
1/2 teaspoon instant
dried yeast
Scant 4 cups fl our, preferably
00, plus more for dusting
Olive oil, for coating pan
Throw all ingredients into
a blender and pulse for about
20 seconds, until the sauce
looks blended. Be careful not
to emusify or puree; you’ll
squeeze too much water out of
the tomato.
Store in a jar for up to 7 days
in the fridge until you are ready
to make your pizza.
Makes enough sauce for 2
pizzas.
Place warm water in a large
bowl. Stir in salt and yeast until
dissolved.
Add fl our, and then get your
hands in there to incorporate
the ingredients until no dry
fl our remains on the bottom of
bowl. Let the dough sit on the
counter for about 20 minutes,
uncovered.
Lightly fl our a work surface,
then turn the dough out onto
it. Knead the dough for 2-3
— Mike Murphy, Edgeworth minutes, making sure all the
dry stuff is integrated. Reach
under the dough and squish it
to make sure the yeast is well
distributed. The dough should
This dough takes about a
be smooth.
day and a half from start to
Coat a large bowl lightly with
fi nish, but is so worth it. Mike olive oil. Put dough in bowl and
Murphy cooks his Neapolitan- cover lightly with plastic wrap.
style pizzas at around 810 de- Let the dough sit in the bowl on
grees in his outdoor pizza oven, the counter at room tempera-
ture for 4 hours.
but you can bake the pies in
After 4 hours, shape the
an oven at 500-550 degrees. Be
dough into a round on a well-
sure the pizza peel or pan is
fl oured work surface, and divide
well-fl oured, or it will stick.
it into 2 dough balls.
For a traditional Mar-
Start pulling the dough into
gherita pizza, top the dough
thirds, and pull each part up and
with sauce, fresh mozzarella,
over the dough ball. When it
a little grated Parmesan and
feels stiff, fl ip the ball over onto
its seams and place on an un-
fl oured part of the work surface.
Pull the dough fi rmly toward
you, sealing the bottom of the
dough ball.
Place balls on a fl oured tray,
and dust the top with a little
fl our. Cover with plastic wrap
and allow to sit for another 4
hours at room temperature.
Stick the tray in a fridge and
allow it to proof for anywhere
from 24 to 48 hours. When
you’re ready to make pizza,
remove the dough from the
fridge and allow it to come to
room temperature for about 90
minutes before you shape it.
To make pizza, place each
dough ball on a heavily fl oured
surface and use your fi ngers
to stretch it, then your hands
to shape it into rounds or
squares. Top with sauce and
other ingredients, and bake.
1 lemon, zested and juiced
1 tablespoon fi nely
chopped chives
1 clove garlic, minced
1/4 teaspoon dry mustard
Salt and ground black pepper.
Add mayo, lemon juice,
lemon zest, chives, garlic and
mustard to a medium bowl,
whisking to combine.
Season to taste with salt and
— Mike Murphy, Edgeworth
pepper. Store aioli in fridge for
up to 2 weeks.
LEMON AIOLI
1/2 cup mayonnaise
— Mike Murphy, Edgeworth
For All your
Meat processing
needs
Schedule Early
For our Mobile Truck!
Bring in your game scraps for
sausage, burger or jerky!
Baker County
NEAPOLITAN PIZZA
DOUGH
CUSTOM MEATS
2390 11th Street
Baker City OR.
Owners Del & Jana
Woodcock
Are Your Feet Vacation Ready?
We specialize in quality medical and surgical care
for all types of foot and ankle problems.
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
www.GVfoot.com
La Grande
1408 N Hall Street
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.
C LASSIFIEDS
Published by The Observer & Baker City Herald - Serving Wallowa, Union and Baker Counties
PLACING YOUR AD IS EASY...Union, Wallowa, and Baker Counties
Phone La
Grande - 541-963-3161 • Baker City - 541-523-3673
On-Line:
www.lagrandeobserver.com
www.bakercityherald.com
110 Announcements
110 Announcements
To Place a Classified Ad
Please email your contact information and
the content to be included in the ad to:
classifieds@bakercityherald.com
If you are unable to email please call:
Email:
Classifieds@lagrandeobserver.com
Classifieds@bakercityherald.com
110 Announcements
THE DEADLINE
for placing a
CLASSIFIED AD
is 8:30 A.M.
ONE BUSINESS DAY
BEFORE PUBLICATION
Publication Days:
Tuesday,Thursday,Saturday
(541) 523-3673
Deadline for Classified Ads
8:30 AM one day prior to publication
Hospice & Pallative Care, LLC
“Affirming life......every day, every time”
VOLUNTEER
doing what you love!
Volunteering is so rewarding
and a great way to contribute
to your community.
If you would like to volunteer
a little, a lot, or once in awhile,
go to www.gohospice.com
and fill out a volunteer application
If you need assistance contact:
Lori at 541.524.7688
PULL TABS
ACCEPTED
CALL or visit
The Observer
541-963-3161
TheObserver.com
or
Baker City Herald
541-523-3673
BakerCityHerald.com
AT THE FOLLOWING
BAKER CITY LOCATIONS
ࢹBaker City Herald
ࢹDollar Tree
ࢹBlack’s Distributing
ࢹRyder Bros
ࢹVFW
ࢹBaker Elk’s Lodge
ࢹMain Event
ࢹLefty’s Tap House
ࢹLittle Bagel Shop
ࢹBaker City Fire Dept.
ࢹHaines Sell-Rite
ࢹIdle Hour
ࢹSalvation Army
When the search is serious
– go to the classified ads.
There's a variety to choose
from in our paper.
DEADLINES:
LINE ADS:
Tuesday: :30am Monday
Thursday: :30 am Wednesday
Saturday: :30 am Friday
DISPLAY ADS:
2 Days Prior to
Publication Date
114 Self-Help
Group Meetings
114 Self-Help
Group Meetings
114 Self-Help
Group Meetings
BAKER COUNTY
AA MEETINGS
BAKER CITY
NARCOTICS ANONYMOUS
541-805-2229
neo-na.org
AL-ANON Attitude of Gratitude.
Wednesdays, 12:15-1:30pm.
Faith Lutheran Church.
12th & Gekeler, La Grande.
541-786-2051
MONDAYS
Survivor’s Group
12 -1:00 pm
Baker Presbyterian Church
1995 4th St.
(4th & Court, Side Door)
TUESDAYS
K.I.S.S.
(Keep it Simple Sister)
12 - 1:00 pm
1645 Eldon St. Eldon Court
Apts Community Room
WEDNESDAYS
Survivor’s Group
12:05 pm
Baker Presbyterian Church
1995 4th St.
(4th & Court, Side Door)
THURSDAYS
Survivor’s Group
12:05 pm
Baker Presbyterian Church
1995 4th St.
(4th & Court, Side Door)
NEW MEETING
Huntington Christian Center
Thursday’s 7pm
595 E Monroe Street
Huntington, OR
FRIDAYS
Been There Done That
(Grapevine Meeting)
5:30 -6:30 pm 2970 Walnut
(Corner of “D” & Grove St.)
Grove Apts. Community Rm
A.A. Book Study
6:00 - 7:00 pm
SATURDAYS
As Bill Sees It Group
10:00 am 2970 Walnut
(Corner of “D” & Grove St.)
Grove Apts. Community Rm
AA MEETINGS
Wednesday Nights, 7-8:15pm.
Fort Union Grange Hall, corner
of McAlister & Gekeler Lanes.
For more info, call 541-786-1222
Call
541-963-3161
or
541-523-3673
to place your ad.
Drug Problem? We can
help!
Narcotics Anonymous
Phone: 541-805-2229
www.neo-na.org
These little ads really work!
Join the thousands of other
people in this area who are
regular users of the classi-
fied. See how simple and
effective they can be. We're
open from 7:30 a.m. to 5
p.m. for your convenience.
DOES EVERYONE
KNOW YOUR
BUSINESS
Even if you think they do,
you'll have to keep remind-
ing them about it.
FIND IT IN THE
CLASSIFIED ADS
SUNDAYS
Been There Done That
5:30 pm 2970 Walnut
(Corner of “D” & Grove St.)
Grove Apts. Community Rm
Whatever you're looking
for, classified ads can
help.
Questions call AA Hotline:
541-624-5117
www.oregonaadistrict29.org
These little ads really work! Join
the thousands of other people in
this area who are regular users
of classified.
T.O.P.S.
Meets every Tuesday Morning
8:30 a.m.-10 a.m.
LDS Church in Island City.
Fragrance Free Group
CELEBRATE RECOVERY
Calvary Baptist Church
Third & Broadway
Baker City, OR
EVERY THURSDAY
6:15 - 8:00 PM
DO YOU HAVE....
HURTS, HABITS
and/or HANG UPS?
12 Step Biblical Support
Harvest Church
3720 Birch St. Baker City
Thurs., 6:30 - 8:30 PM
LA GRANDE NOW HAS A
GAMBLERS ANONYMOUS
MEETING!
Every Friday Night @5pm, 2107
Gekeler Ln, LG, Church of Christ
basement. For more info please
call 971-219-8411
NARCOTICS ANONYMOUS
Goin’ Straight Group
Meetings:
Mon., Tues. Thurs. & Fri.
Start at 8 PM
Episcopal Church Basement
2177 1st Street, Baker City
Someone’s
drinking a problem?
AL-ANON
Meetings available by phone
Info for Baker City Meetings
Call: 541-523-5851 or
541-239-7323
PEOPLE with PARKINSON’S
Caregivers, Family, Friends
SUPPORT GROUP
Contact Judith at
208-855-9199
Meetings resume @GRH
when restrictions ease.
AL-ANON FAMILY GROUP
(Support for family & friends of
Alcoholics)
Tuesday evenings
Joseph Methodist Church
(basement on northside)
Joseph, OR
6-7pm. Contact 541-398-1398