Garden to Pizza Party
Celebrate high summer by making delicious, crispy wood-fired pizzas using the freshest, tastiest, seasonal ingredients. We’ll start by mixing pizza dough, harvesting some vegetable and herbs from the Castle Hill Garden, and preparing fillings using live fire. When the oven is ready, we’ll hone our dough-stretching skills and experience using the peel to launch pizzas onto the oven’s searing-hot hearth. After enjoying the fruits of their labors hot from the oven, participants will take home pizza dough to keep them baking on their own.
Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. With a background in cooking and archaeology, she has a particular interest in experimenting with bygone techniques, especially those hovering at the intersection of masonry and cookery. She is the food and recipe editor of Edible South Shore and South Coast magazine, and the author of Cooking with Fire, from Storey Publishing, a book featuring many photographs of Castle Hill’s oven under construction.