Last Night I Dreamed About Tomato Sauce

I Really Did.

To quote my man Will Shakespeare, this is the “The stuff that dreams are made of,” as adapted by Bogey and John Huston in The Maltese Falcon. I woke up at six in the morning with the taste of tomato sauce in my mouth. It was then that I realized that I had been dreaming about it, possibly all night long..

It was a classic example of one part of what Dr. Freud said that dreams are made of, and this is not a particularly good translation, but it is the standard one: “the day’s residues.” For lunch the previous day I had a slice of leftover brick oven pizza, and it was still superb warmed up. It had Vidalia onion slices, Italian mozzarella, and a crust made from Caputo 00 flour from Italy. The star was still Melanie Jane’s tomato sauce. That’s what I dreamed about. Here’s her recipe, which will sauce two pizzas.

Ingredients

1 quart locally grown home canned Tomatoes–I believe these were Romas

1/2 of a diced Onion

Italian Tomato Paste in a tube–Tuscan, in this case, the brand being Tuscanini. (Aside–I had to buy this, as Toscanini is one of our favorite conductors of classical music, and his daughter married my wife’s favorite pianist, Vladimir Horowitz.)

Italian Pesto in a tube

Italian Garlic Paste in a tube–the secret weapon used by many pros

Oregano and Thyme

Salt and Pepper

This is considerably more complicated than what most Italians would make, but we aren’t Italian, at least the last time I checked. MJ then cooked it down to a concentrated strength, which gave me just enough time to get a roaring fire going in the brick oven.

Did it ever get hot. All I had was oak dead fall pieces, and they created an inferno. I didn’t burn the crust–I actually burned the sauce, as you can see from the little black line on my slice in the picture. I’ve never had that happen before.

It was still delicious. As I always tell people, don’t eat the burned part.

Brick Oven: Building and Maintaining a Fire

Fire Walk with Me–Twin Peaks

There actually is a process involved in building and maintaining a fire in a brick oven. Begin with completely dry soft wood, and then add hardwood if you want to build up a bed of hot coals. Here I start with yellow pine, and then go to a pine/oak mixture. We might as well start at the beginning.

More than Fahrenheit 451

Aristotle said a good plot had a beginning, a middle, and an end, in his Poetics; a good brick oven fire begins in the front, is pushed to middle, and then to the back. This is especially true for all applications involving cooking meat or pizza.

TV chefs will bring out something dramatic to light a fire, like a propane blow torch. I use two cardboard egg cartons and one match. The results are the same–fire.

All this with just One Match

Time for a break now that the fire has been pushed to the middle of the oven. This tool keeps me in firewood.

Sometimes Technology is Good

That’s a 24 volt electric chainsaw. I liked it so much I bought a 24 volt weed whacker, and a 60 volt lawnmower to go with it. I charge up the batteries with a solar generator, which is in turn charged by a single 100 watt solar panel. I’m inching toward sustainability, and did I mention the thirty percent tax credit on solar panels and batteries?

Mmmm. Vidalia Onions

Push the fire to the back, and sweep and mop for pizza. A pie with sliced Vidalia onions makes all the work worth it. And I get to play with matches, and a chainsaw.

Pizza

Green, White, and Red–It’s either an Italian Flag, or Pizza Margherita

The forecast for Sunday was for a high of only 93 degrees F, so I decided to build a 900 degree F fire, and cook a couple of pizzas. Why the hell not?

Speaking of Hell, Dante would have Loved this

Fortunately, I spent most of my time indoors, making the crust and sauce. I will do a step by step explanation of this process in a series of posts, but here’s an outline of what to do. I will also give an alternative cooking method, for those who do not have a bakery-sized brick oven. The following is for a Pizza Margherita, one of the originals, and still the best.

Ingredients

Dough for two Pizza Crusts–1 1/2 cups OO Italian Flour, salt, water, yeast

Pizza Sauce, preferably made with Italian or locally grown Tomatoes

Italian Mozzarella Cheese

Fresh Basil

The basil goes on after the pizza comes out of the oven. It probably wouldn’t look too sporty, otherwise, after a couple of minutes of this.

Out of the Saucepan, and into the Fire

Other than eating this, the best part is smelling the basil cook on top of the really really hot pizza, right out of the brick oven. Simple and complex–the heart of a good pizza.

Herr Orff, one of my German Professors at the University of Alabama, came to class one Monday, and said, “I had some of that food that you people eat every weekend. What do you call it? Pit-sa. It was very good.” That actually is the correct pronunciation of the word pizza-if you’re German. Good thing he didn’t eat one of these. He might never have gone back to Deutschland.