posted on Dec, 1 2012 @ 07:11 PM
Thin crust with a nice cornmeal ball bearing layer on the bottom.
Cut into eight pieces.
Good red sauce with plenty of oregano and basil - but only a light coating on the crust.
Fresh buffalo whole-milk mozzerella that has crushed fresh roasted garlic infused in the cheese (Loleta Cheese Factory - only 4 miles away)
Take one 10 month old whole pig, hair removed, innards gone. Dig hole that is at least 4 feet deep. Throw kindling, crumpled newspaper and pitch
wood in, followed by lots of both whole oak limbs and split oak chunks. Throw layer of softball to football sized rocks (preferably volcanic rock -
holds heat well) onto wood - leaving some gaps. Ignite fire under rocks. Drink beer while fire burns down, making sure to time imbibment carefully
so as to not fall info pit during next steps. Now that fire has reduced to glowing coals, remove 10-20 rocks with shovel and place in metal
Having prepared a piece of 4X4 square heavy wire netting to fit into pit, place it in on rocks, followed by several layers of plain old chicken wire.
Soak 8-10 gunny sacks (burlap bags) in the nearby horse water trough (well - at my place, anyway). Do not wring out, and spread onto wire bed. Steam
The pig is already speadeagled and wired to 2 heavy steel fenceposts - fitting into pit nicely. Piggy was liberally rubbed with salt, pepper,
rosemary, and garlic. With help, lift the porcine wonder, and place on sacks in hole, belly down. More chicken wire on top, followed by wet burlap
bags, and then the reserved and still very hot rocks. Soak a 8X8 sheet of canvas in aforesaid water trough. Spread over pit, not touching rocks.
Using dirt excavated from pit, cover edges of canvas resting on the ground nice and deep, sealing pit tightly. Resume beer drinking for at least 6
hrs, 10 is better. Take break from beer drinking according to ability. Watch tendrils of amazing smelling smoke seep from ground while sitting in old
recliner in yard.
Disassemble pit in reverse order, and while wearing welders gloves, lift pig out of hole and onto nearby clean tarp covered picnic table (again - my
house) . (While this seems like crazy overkill for pizza - this is actually pig goodies for 4-7 days, depending on crowd - chops, pulled pork, making
sausage, and amazing sandwiches.) We will be carefully removing only the crispy and glossy skin from the back and legs - enough for 4-6 pizzas. Any
meat that stubbornly hangs on is OK, but the skin is the real prize. Cut (chop) into 3X3 pieces.
Cover pizza liberally with crunchy pork skin, maing sure you don't sample to the point of having no pizza (2004). Place fresh basil onto skin to
taste. If you happen to have an elderly Wolfe gas-fire oven, it is already at 525 degrees- and it has a nice tile cooking surface. Using pizza peel,
slide pizza into oven for about 6 minutes, spritzing water from spray bottle on tiles around pizza a few times,keep turning as very brown and black
heat blisters appear on crust and cheese bubble and browns up thru the crunch goodness. Remove, cut and
Eat that mother.
This is, without fail, our family reunion first meal every year. Nothing comes close, because it is so much stupid work for 15 minutes of Nirvana.
However, less work, and much cheaper at $25.00 is the Venison pepperoni sausage, olive and fennel thick crust at Bella Roma Italia in Martinez, CA -
still not the whole pig at home, but - an experience unto itself!