It’s pretty easy to make the dough for the crust. The pizza stone I use to bake pizza on allows for a 16-inch pizza. To make the crust for a pizza this size, I use:
3 cups of white flour
a tablespoon of dry-active yeast
tiny pinch of sugar
I dilute the yeast in a coffee-mug of warm water. I add the little pinch of sugar. I blend this into the flour until it is well mixed, then turn it out onto my work surface. I work the dough until it’s smooth and consistent, then once this is done I flour my surface and work the dough into a nice ball. It then goes back into the mixing bowl where it rises for an hour and a half at least.
One of the hardest parts is rolling the dough out again into a nice even crust shape onto my pizza-stone, which I first sprinkle with flour and corn flour.
Once I’m happy with the shape of my pizza-crust I let it rise for another half-hour to an hour, depends how much time I have.
Finally, it’s pretty easy to add the toppings and bake it for 15 – 20 minutes at 400 degrees Fahrenheit. While it’s baking I shred the mozza, and then add that to the now baked pizza before throwing it back in the oven for another 5 minutes or so, until the cheese has melted just right.[foogallery id=”262″]
Saturday September 8th, I decided to head back to Gatineau Park with Sophia to see if we could find some of those amazing mushrooms we had spotted the previous weekend. This time, I brought my backpack and a couple of containers to stash mushrooms in if we found them. After doing some research after last weekends adventure, I had learned that some of the mushrooms we found were oyster mushrooms, while others were chanterelles and boletes. I was particularly excited to find chanterelles again, as I had never tried these. We searched and searched, but didn’t find any. We did find oyster mushrooms however. I’d say I ended up gathering close to a kilogram of these.
See the picture gallery in this post for these and the dinner I made with them after.
Oyster mushrooms are actually considered a superfood! see this article:
Oyster mushrooms with garlic and chives in a white-wine butter sauce.
Cleaned the mushrooms under water, then cut off the bottoms of their stalks which still had dirt attached. Dried them off with paper towel.
In a wok, melted about 4 tablespoons of butter, added the garlic and chives, salt and pepper.
Added the mushrooms and sautéed them with a splash (more like an ounce) of white wine. (some Portuguese vinho verde I had in the fridge).
Served these with a ribeye steak I grilled on the BBQ and fetuccini alfredo. (see pics)[foogallery id=”247″]
Have a look at these mushrooms I took pictures of when Sophia and I hiked around Mount King in Gatineau Parc last weekend.
Can you identify some? Are they edible?[foogallery id=”233″]
I think I’ll go back again this coming weekend. If I find more of those chanterelles and oyster mushrooms, I might have to bring them home and cook them up.