Sweet Snails. Baker Juli Vanderhoop brings out one of Orange Peel's most popular pastries, a sweet raisin-studded roll she calls the Snail. The pastries are consistently popular not just with her neighbors,but with her mom, too.
Pizza Night at the Orange Peel Bakery happens nine months a year, from April to November, on Wednesdays from 5 pm to 8 pm. The suggested donation is $10 per person. Juli Vanderhoop says that if you can’t afford that much and you’re hungry, you’ll get fed one way or the other. Because that’s what her bakery is about. Community.
The evening is BYOB as well as BYOTS (Bring Your Own Toppings to Share). It might look like a private party, but don’t let that dissuade you—it’s not. Walk right up, drop your toppings off at the pizza table, say hello, and ease into the scene. The night ends at 8 pm or whenever the dough runs out, whichever happens first. But Juli’s only run out of dough once—at quarter-to-eight.
A wood fired oven Roaring at about 700 degrees F. This is about 100 degrees higher than Juli uses to bake her breads.
homemade sauce, cheese, and the pizza dough. Juli’s yeast dough is made simply with water, salt, sugar, all-purpose flour, and yeast. Sixty balls of dough, each weighing about 5 to 6 ounces, rise the night before. On Wednesday night, each ball is rolled out individually into a 10” disk. In the oven, the made-to-order pizzas cook in 3 to 4 minutes, depending on the toppings.
Instant company New acquaintances, old friends, picnic tables, chairs, a fire pit.
What to bring
Toppings! Anything goes for topping a pizza. Consider olives, peppers, pineapples, pepperoni, feta cheese, onions, herbs, quahogs, mushrooms, duck, chicken, asparagus, pesto. Rob Goldfarb likes to bring raw sausage from the Farm Institute in Katama, where he is the development director. Juli puts it in a pan with a little water and cooks it right in the oven alongside the pizzas. Then it’s topping-ready.