Yale University is about five or six blocks away from New Haven’s famous Wooster St., where you can find some of the world’s best pizza at Sally’s and Pepe’s.
Yale has a brick oven of their own, located at their campus garden. They’re using it to lure students away from the downtown campus to learn more about the garden and about sustainability.
“In 2005, we built a brick oven with a father-son mason team from Maine. Making food at the farm allows us to complete the cycle–teaching people not just about agriculture, but about food, too. We get to show how you grow the basil, harvest the basil, put the basil on a pizza, eat the pizza, compost the waste, and spread the compost on next month’s basil patch.”
They even have a special shaping technique which is described in terms that the university students can easily grasp:
Take a relaxed 10 oz heap of dough and press it flat using the heel of your palm. Then, gently stretch it in the longest direction.
Starting from one end, carefully and tightly roll up the dough like a joint.
Orient the dough lengthwise away from you with the crease upwards, and press it flat again. [...]
Nice…
