
The ultimate guide on things to do in San Luis Obispo
The Mission San Luis Obispo is one of the main attractions in downtown SLO – Photo courtesy of Visit San Luis Obispo
For many Californians, San Luis Obispo is a place you often drive through on the way to somewhere else. Whenever my husband and I would drive from Los Angeles to Big Sur or Paso Robles, San Luis Obispo (or SLO, as most locals call it) wasn't a destination. But after spending a long weekend in the town of 70,000 (a figure that includes Cal Poly students), I discovered that it's way more than a college town. Here are some of the many fun things to do in San Luis Obispo, whether you're a history buff, art lover, foodie, or wine enthusiast. How to get to and around San Luis Obispo
San Luis Obispo, situated on California's Central Coast, is almost equidistant between San Francisco and Los Angeles. It's easily accessible by car from either city. The drive is quite nice from both (once you leave the city congestion). Santa Barbara is also just shy of two hours away by car.
The Amtrak Pacific Surfliner stops in SLO, offering easy access to the town and its various attractions, hotels, and restaurants. If you're into slower travel, the train is a great option from Southern California cities.
SLO County Airport offers daily direct flights from larger West Coast cities, including Seattle, Portland, San Francisco, Los Angeles, and San Diego, as well as Denver, Las Vegas, and Dallas. It's a small airport, which means quick service in and out.
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If you plan to visit other communities and attractions, most of which are within a 30-minute drive, you'll want a car. Car rental counters are located in the baggage claim area of the airport. Once in town, however, you can walk or bike just about anywhere. Things to do in San Luis Obispo
The Thursday night SLO farmers market is a destination it itself – Photo courtesy of Visit San Luis Obispo
Not only can you spend a few days walking around town, visiting attractions, shopping, and enjoying the local cuisine and drinks, but SLO is surrounded by hikes, trails, and bike paths. While it's equidistant from two of the Central Coast's most popular wine regions — Santa Ynez Valley to the south and Paso Robles to the north — SLO has its own AVA and wineries producing fantastic wines. It's only a hop and a skip from beaches and towns like Pismo Beach, Avila Beach, and Morro Bay (home of "the Rock").
For some history
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Right in the heart of town, the Mission San Luis Obispo de Tolosa — founded in 1772 — is a peaceful and beautifully preserved piece of California history, featuring gardens and a museum that make it easy to spend a quiet afternoon soaking in the atmosphere. The church is open to the public for Sunday services.
For the scene
The year-round Downtown SLO Farmers Market is a certified happening every Thursday night. Five blocks of food, produce, crafts, music, art, and other exhibits make this one of the most popular attractions in town. The crowd is a mix of college students, locals, and tourists, all drawn in by the smoky scent of barbecue and the laid-back Central Coast vibe.
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Arts and entertainment
For a dose of culture, pop into the San Luis Obispo Museum of Art to see rotating exhibits featuring local and national artists. Entry is free, and, yes, it's only one room. The San Luis Obispo Children's Museum is a vibrant, interactive gem for families with young children. And don't miss a show at the Fremont Theater, a stunning Art Deco landmark that still hosts everything from concerts to indie film screenings and the annual San Luis Obispo International Film Festival.
Shopping
Vinyl buffs (any music fans, really) will love Boo Boo Records – Photo courtesy of Lesley Balla
Strolling the tree-lined streets downtown is a great way to pass the time. Music lovers shouldn't miss Boo Boo Records, a beloved independent record shop that's been spinning vinyl and supporting local music since 1974. The Junk Girls offers one-of-a-kind home decor and jewelry made from found and salvaged materials. It's like thrifting without having to do all the work.
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For ethically sourced gifts and goods, HumanKind Fair Trade is a must. Bookworms (or anyone who loves the smell of books), peruse the stacks at Phoenix Books. For vintage finds, funky art, and jewelry, hit Blackwater. Stroll through the old Chinatown district to Ah Louis Store, a historic general store-turned-boutique brimming with character.
Wineries and breweries
Chamisal Vineyards features beautiful wines and scenery (and charcuterie) – Photo courtesy of Lesley Balla
San Luis Obispo's Edna Valley is a gem where coastal breezes meet rolling vineyard hills, producing some of the best pinot noirs and chardonnays on the Central Coast. Chamisal Vineyards is a must-stop for sipping sustainably produced reds and whites on a covered patio overlooking the vines. Head to boutique spots like Biddle Ranch Vineyards or Tolosa for more of that effortless Central Coast magic.
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SLO is home to many excellent breweries, including Central Coast Brewing and Libertine.
Where to eat and drink in San Luis Obispo
Mistura is one of the best restaurants in SLO – Photo courtesy of Lesley Balla
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San Luis Obispo Creek runs right through town surrounded by walking paths and bridges – Photo courtesy of Lesley Balla
San Luis Obispo Public Market isn't quite downtown, but it's absolutely worth the short drive. This open-concept food hall is a hit for families and groups, thanks to its sprawling space, ample outdoor seating, and pick-your-own berry patches. You'll find everything from pizza to fried chicken among the purveyors. Table Sushi serves fresh hand rolls and features a tucked-away counter that feels straight out of Tokyo. Build-your-own charcuterie boxes at Central Coast Creamery and Cheese Shop feature local cheeses that highlight the region's terroir in every bite.
This is a college town, so there's no shortage of bars and nightlife throughout downtown. Sidecar and Nightcap are known for expertly crafted cocktails. SLO's airport district has become a hub for craft spirits and beer. Instead of waiting inside the airport for your flight, check out Rod & Hammer's for whiskey flights, cocktails, and excellent burgers with a view of planes taking off.
Where to stay in San Luis Obispo
The iconic Madonna Inn is a perfect study in pink, from the dining rooms to the famous champagne cake – Photo courtesy of Lesley Balla
The Madonna Inn is an icon. Every room at this whimsically designed hotel is unique, ranging from caveman kitsch to Victorian frills. Don't leave without a slice of famous pink champagne cake at the Copper Cafe or a retro steak dinner at the Gold Rush Steakhouse.
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Hotel San Luis Obispo's stylish rooms, spa, rooftop bar, and Ox + Anchor, a sophisticated steakhouse, attract locals and visitors alike. There's live music in the lobby bar, complimentary coffee at the front desk cafe, and cool art of the Seven Sisters (the mountains surrounding San Luis Obispo) for sale in the gift shop.
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Granada Hotel & Bistro is a moody, romantic, 17-room boutique hotel that blends vintage charm with modern luxury. The bistro downstairs is perfect for a late-night glass of wine or seasonal small plates.
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Quaint yet polished, the boutique San Luis Creek Lodge has serious Instagram appeal, thanks to its modern farmhouse style and thoughtful touches, like local coffee and curated minibars.
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Yahoo
2 days ago
- Yahoo
Carnival, concert, farmers' markets, festivals, more: June things to do in Franklin County
While summer may not officially arrive until the end of June, there's no reason why you can't start enjoying the season now. Check out these events happening in and near Franklin County in June. Farmers markets around Franklin County opened in late May. Check them out for fresh food and other finds: North Square Farmers Market: 8 a.m. to noon Saturdays through Nov. 15, Chambers Fort Park, 40 Spring St., Chambersburg; Franklin Yards Farmers Market: 4-7 p.m. Thursdays through Sept. 25, GearHouse Brewing Co., 253 Grant St., Chambersburg; Market at the Park Farmers Market: 8:30 to noon Saturdays through Sept. 27, Main Street Park, 25 E. Main St., Waynesboro; 7 p.m. Friday, June 6 and 1 p.m. Saturday, June 7 Capitol Theatre, 159 S. Main St., Chambersburg Chambersburg Ballet Theatre Co. will go all out with "Cinderella"-themed events in celebration of the company's 25th anniversary. The world premiere of CBT Artistic Director Brian Grant's retelling of the classic fairytale will be on state at Capitol Theatre both days. The first show Friday evening is ticketed at $15 and includes a Q&A and a ticket for a free small or popcorn or drink. The Saturday show is free to attend, courtesy of the Palmer Family Foundation and franklin County Community Foundation, funds of the Foundation for Enhancing Communities. For tickets and more information, go to 3-8 p.m. Saturday, June 13 Jim's Farmers Market, 255 Grant St., Chambersburg Jim's Farmers Market will celebrate its 45th year in business with a big party. Guests will find food trucks, craft and retail vendors, games, free samples, face painting, bounce houses and entertainment. Adults 21 and over won't want to miss the Montezuma's margarita bar. Neighoring businesses GearHouse Brewing Co. and Omega Coffee will offer outdoor sales. 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A full lineup of live music is scheduled through the week (listed in order): Derek Heidel Country Music, Hot Fun Band, Wallacetown FIVE, Bobby D and the Truck Stop Burritos, The Reagan Years, Great Train Robbery, Amish Outlaws, Dean Crawford and Dunn's River Band, and Chad Laughlin Band. The kitchen opens at 5:30 p.m. every day. Don't miss the fireworks on June 20 at 9:45 p.m. For more information, go to Take a relaxing ride: East Broad Top Railroad in Rockhill Furnace named in USA TODAY Top 10 list. Find out why. 1-4 p.m. Saturday, June 14 South Mountain Fairgrounds, 615 Narrows Road, Biglerville Take a ride just past Franklin County's eastern border to check out this event, marketed as one of the premier cider festivals in the U.S. More than 30 cider makers will serve up 100-plus varieties of the alcoholic beverage made from the fermented juice of apples. There will also be retail vendors, food trucks, live music, educational opportunities and more. 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USA Today
3 days ago
- USA Today
The ultimate guide on things to do in San Luis Obispo
The Mission San Luis Obispo is one of the main attractions in downtown SLO – Photo courtesy of Visit San Luis Obispo For many Californians, San Luis Obispo is a place you often drive through on the way to somewhere else. Whenever my husband and I would drive from Los Angeles to Big Sur or Paso Robles, San Luis Obispo (or SLO, as most locals call it) wasn't a destination. But after spending a long weekend in the town of 70,000 (a figure that includes Cal Poly students), I discovered that it's way more than a college town. Here are some of the many fun things to do in San Luis Obispo, whether you're a history buff, art lover, foodie, or wine enthusiast. How to get to and around San Luis Obispo San Luis Obispo, situated on California's Central Coast, is almost equidistant between San Francisco and Los Angeles. It's easily accessible by car from either city. The drive is quite nice from both (once you leave the city congestion). Santa Barbara is also just shy of two hours away by car. The Amtrak Pacific Surfliner stops in SLO, offering easy access to the town and its various attractions, hotels, and restaurants. If you're into slower travel, the train is a great option from Southern California cities. SLO County Airport offers daily direct flights from larger West Coast cities, including Seattle, Portland, San Francisco, Los Angeles, and San Diego, as well as Denver, Las Vegas, and Dallas. It's a small airport, which means quick service in and out. Advertisement If you plan to visit other communities and attractions, most of which are within a 30-minute drive, you'll want a car. Car rental counters are located in the baggage claim area of the airport. Once in town, however, you can walk or bike just about anywhere. Things to do in San Luis Obispo The Thursday night SLO farmers market is a destination it itself – Photo courtesy of Visit San Luis Obispo Not only can you spend a few days walking around town, visiting attractions, shopping, and enjoying the local cuisine and drinks, but SLO is surrounded by hikes, trails, and bike paths. While it's equidistant from two of the Central Coast's most popular wine regions — Santa Ynez Valley to the south and Paso Robles to the north — SLO has its own AVA and wineries producing fantastic wines. It's only a hop and a skip from beaches and towns like Pismo Beach, Avila Beach, and Morro Bay (home of "the Rock"). For some history Advertisement Right in the heart of town, the Mission San Luis Obispo de Tolosa — founded in 1772 — is a peaceful and beautifully preserved piece of California history, featuring gardens and a museum that make it easy to spend a quiet afternoon soaking in the atmosphere. The church is open to the public for Sunday services. For the scene The year-round Downtown SLO Farmers Market is a certified happening every Thursday night. Five blocks of food, produce, crafts, music, art, and other exhibits make this one of the most popular attractions in town. The crowd is a mix of college students, locals, and tourists, all drawn in by the smoky scent of barbecue and the laid-back Central Coast vibe. Advertisement Arts and entertainment For a dose of culture, pop into the San Luis Obispo Museum of Art to see rotating exhibits featuring local and national artists. Entry is free, and, yes, it's only one room. The San Luis Obispo Children's Museum is a vibrant, interactive gem for families with young children. And don't miss a show at the Fremont Theater, a stunning Art Deco landmark that still hosts everything from concerts to indie film screenings and the annual San Luis Obispo International Film Festival. Shopping Vinyl buffs (any music fans, really) will love Boo Boo Records – Photo courtesy of Lesley Balla Strolling the tree-lined streets downtown is a great way to pass the time. Music lovers shouldn't miss Boo Boo Records, a beloved independent record shop that's been spinning vinyl and supporting local music since 1974. The Junk Girls offers one-of-a-kind home decor and jewelry made from found and salvaged materials. It's like thrifting without having to do all the work. Advertisement For ethically sourced gifts and goods, HumanKind Fair Trade is a must. Bookworms (or anyone who loves the smell of books), peruse the stacks at Phoenix Books. For vintage finds, funky art, and jewelry, hit Blackwater. Stroll through the old Chinatown district to Ah Louis Store, a historic general store-turned-boutique brimming with character. Wineries and breweries Chamisal Vineyards features beautiful wines and scenery (and charcuterie) – Photo courtesy of Lesley Balla San Luis Obispo's Edna Valley is a gem where coastal breezes meet rolling vineyard hills, producing some of the best pinot noirs and chardonnays on the Central Coast. Chamisal Vineyards is a must-stop for sipping sustainably produced reds and whites on a covered patio overlooking the vines. Head to boutique spots like Biddle Ranch Vineyards or Tolosa for more of that effortless Central Coast magic. Advertisement SLO is home to many excellent breweries, including Central Coast Brewing and Libertine. Where to eat and drink in San Luis Obispo Mistura is one of the best restaurants in SLO – Photo courtesy of Lesley Balla Advertisement San Luis Obispo Creek runs right through town surrounded by walking paths and bridges – Photo courtesy of Lesley Balla San Luis Obispo Public Market isn't quite downtown, but it's absolutely worth the short drive. This open-concept food hall is a hit for families and groups, thanks to its sprawling space, ample outdoor seating, and pick-your-own berry patches. You'll find everything from pizza to fried chicken among the purveyors. Table Sushi serves fresh hand rolls and features a tucked-away counter that feels straight out of Tokyo. Build-your-own charcuterie boxes at Central Coast Creamery and Cheese Shop feature local cheeses that highlight the region's terroir in every bite. This is a college town, so there's no shortage of bars and nightlife throughout downtown. Sidecar and Nightcap are known for expertly crafted cocktails. SLO's airport district has become a hub for craft spirits and beer. Instead of waiting inside the airport for your flight, check out Rod & Hammer's for whiskey flights, cocktails, and excellent burgers with a view of planes taking off. Where to stay in San Luis Obispo The iconic Madonna Inn is a perfect study in pink, from the dining rooms to the famous champagne cake – Photo courtesy of Lesley Balla The Madonna Inn is an icon. Every room at this whimsically designed hotel is unique, ranging from caveman kitsch to Victorian frills. Don't leave without a slice of famous pink champagne cake at the Copper Cafe or a retro steak dinner at the Gold Rush Steakhouse. Book Now When you check rates and book independently reviewed hotels through our site, we may earn a small commission. Hotel San Luis Obispo's stylish rooms, spa, rooftop bar, and Ox + Anchor, a sophisticated steakhouse, attract locals and visitors alike. There's live music in the lobby bar, complimentary coffee at the front desk cafe, and cool art of the Seven Sisters (the mountains surrounding San Luis Obispo) for sale in the gift shop. Book Now When you check rates and book independently reviewed hotels through our site, we may earn a small commission. Granada Hotel & Bistro is a moody, romantic, 17-room boutique hotel that blends vintage charm with modern luxury. The bistro downstairs is perfect for a late-night glass of wine or seasonal small plates. Book Now When you check rates and book independently reviewed hotels through our site, we may earn a small commission. Quaint yet polished, the boutique San Luis Creek Lodge has serious Instagram appeal, thanks to its modern farmhouse style and thoughtful touches, like local coffee and curated minibars. Book Now When you check rates and book independently reviewed hotels through our site, we may earn a small commission.


Eater
5 days ago
- Eater
Make Gjelina's Famous Pizza, Now in 2 Hours Instead of 27
I once skipped several sessions of an expensive culinary conference in Los Angeles just so I could sit in a cab for something like two hours in heavy traffic to make it to Gjelina. In 2016, Gjelina was all anyone at the conference would talk about, so I played hooky to experience the low-key Venice restaurant with all the hype and man, I was glad I did. My fellow colleagues/truants and I dove into the hyper-seasonal, vegetable-driven menu with the zeal of sun-starved non-Californians, ordering nearly everything and eating like it was our job, because it is. There were some very lovely salads done with the sort of insouciant minimalism that put California cuisine on the map, a few astonishingly delicate handmade pastas, and the star of the show, Gjelina's famous Neapolitan-style pizzas. All floofy, charred edges, they were topped with things that made me, a former pizzaiola, swoon. The bold anchovy, roasted tomatoes, and smoked mozzarella pie was so impressive that I picked up a copy of then chef Travis Lett's 2015 Gjelina cookbook on my way out the door. I've used that book a lot in the intervening 10 years. While the restaurant's street cred has perhaps waned a little since Lett's departure, the pies are still flying off the menu and the book holds some solid lessons in how to cook. But… (you knew there was a but) the recipes are kind of a lot. Lett chose to write the book in a way that tells readers exactly how they do things in the restaurant, where a dedicated kitchen staff spends hours prepping the pickles, confit vegetables, sauces, and infused oils that make Gjelina's food taste so distinctively delicious. While I admire the transparency and flavors the effort yields, all that prep work is a pain in the patoot to create at home. Take the pizza chapter, for instance. The dough alone requires at least 27 hours to make. Lett writes in the headnote that the recipe is among the simplest he's ever worked with. Good Lord above, where was he making pizza before, the French Laundry? He starts with fresh yeast, which is only available at restaurant supply stores (in large bricks, no less) and doesn't explain why you would need to use that versus active dry yeast, which is much easier to find. Just a quick calculation and he could have converted the recipe so it was easier to use for home cooks. A cookbook is meant for home cooks, right? The recipe calls for two types of flour — low-gluten, fine-milled imported Italian Antimo Caputo 00 flour and higher-gluten King Arthur's Sir Galahad bread flour. That's fine if you have both flours knocking around in your cupboards (hint: neither will be at your local grocery store). I have found that using 00 fine-milled flour from a domestic source (Bob's Red Mill #FTW) makes for a lovely pizza crust with nice bubbly pockets, a crispy bottom, and perhaps not quite the chew of Lett's recipe, but close enough to get the Neapolitan pizza idea across. Restaurants use a low-yeast, slow-fermented dough not just because it helps the flavor and texture of a finished crust, but also because they are making large batches ahead of time and can let the dough rise over a day or two in the fridge until it's needed. Lett's recipe requires two fermentations, the first of which is at warm room temperature until the dough has risen to 50 to 75 percent of its original volume, about three hours. It's a hell of an ask for a home cook to suss out the volume in such terms. I stared at the dough for so long trying to figure out what 75 percent relative volume was that I had a very unpleasant algebra class flashback. Also, Lett writes that the temperature of the room should be 80 degrees during this initial bulk rise, but unless you live in Southern California or are making this pizza in August without AC, you are apparently f**ked. Next, the dough is risen slowly for one to two and a half days in the refrigerator. The recipe then goes on for a page about how to divide the dough and form it into taut balls, only to rise it again for a bafflingly wide time window (one and a half to three hours). After that, the dough balls are dunked in another blend of semolina and all-purpose flours, stretched by hand (NEVER with a rolling pin, but Lett doesn't say why). And at the end of all this dense and confusing prose comes this tidbit about the dough: 'If it is superelastic [ sic ], then the dough probably has not proofed enough. If the dough is supersoft [ sic ] and tears easily, it has proofed too much.' That didn't inspire much confidence. It also doesn't guide you on what to do in either of these scenarios. All of this is to say that I found the dough recipe to be excessively fiddly and time-consuming, and that the dough it yields is sticky and hard to handle. It also tastes pretty good but looks nothing like the photo in the book. Eventually I gave up on Lett's method and came up with a single-rise, single-flour dough that is ready in just under two hours. As for the toppings, the base of my favorite Gjelina pie is not tomato sauce but tomato confit, a sub recipe wherein you roast 3 pounds of blanched and peeled Roma tomatoes for four hours with garlic, herbs, and 2 cups of olive oil. For one pizza, you'll need ⅓ cup of said confit tomatoes and all that oil is collateral damage. They're delicious, and you should make the recipe sometime when you've got a ton of tomatoes and even more time, but do you know what else works? Roasting just 1 pound of smaller Campari tomatoes with garlic, herbs, and just ½ cup of oil in the oven as you are heating up the pizza stone. In just 45 minutes to an hour, the tomatoes will let go of their juices, intensify to a lovely sweetness, and their skins will crinkle and come away from the flesh as easy as plucking daisy petals. Ditto for the roasted red bell peppers. The cookbook has you flip to another sub recipe and grill the peppers over a charcoal fire, gas fire, or in a cast-iron grill pan indoors (which takes a very long time and is not recommended by yours truly). You're better off setting the peppers over a gas flame on the stove or baking halved peppers skin-side up for 30 minutes in a 400-degree oven. You could also just open a jar of roasted peppers, but if you do I recommend the meaty intensity of roasted piquillo peppers. Thankfully they're getting easier to find in grocery stores. So that leaves us with the cheese. The recipe calls for fresh, smoked mozzarella. Sadly, the only version I could find melts to the consistency of hot snot in a milky puddle and tastes like a campfire. I now use plain fresh mozzarella (blotted thoroughly with paper towels to remove excess moisture) along with a sprinkle of grated scamorza, a lightly smoked semi-firm cow's milk, for a subtle, smoky twang. As for the anchovies, I suspect that people who don't like them may only be familiar with the skinny inferior canned fishies that are thrown on lesser Caesar salads as an afterthought. I'm not sure why the book's recipe recommends salt-packed anchovies —maybe they taste better — but after leaving four different gourmet shops empty-handed, I couldn't tell you. I use Ortiz Spanish anchovies that come in a small glass jar affixed with a tiny bonus fork. They are meaty, firm, and have a buttery flavor that makes anchovy pizza well worth the fish breath. Finally, Lett instructs you to sprinkle the finished pizza with Sicilian dried oregano, because oregano with fewer food miles simply would not do. I can't say I could really taste the difference, so now I just use what I've got on hand. In the end, I've developed a recipe that is admittedly a distant homage to the stellar pie I had at Gjelina. That's because even when I followed the Gjelina recipe to the letter, I never got a pizza like the one in the book's photo with the bubbly charred crust, perhaps because my oven can't get up to 800 degrees like the restaurant's purpose-built pizza oven. So I opted to create a doable pizza recipe with a crisp crust and bold, savory toppings that takes a little less than two hours. It's a pie I make frequently. With the 25 ½ hours I save, I have time to hold down a job and make the velvety butterscotch pot de crème with salted caramel recipe in the back of the Gjelina cookbook, which never fails to make my life instantly better. Two-Hour Anchovy and Roasted Pepper Pizza Recipe Adapted from Gjelina: Cooking From Venice, California Makes 2 (10-inch) pizzas, serves 2 to 4 Ingredients: 2 teaspoons active dry yeast1 cup warm water (70-75 degrees)2 tablespoons plus 1 ½ teaspoons olive oil, divided3 cups (384 grams) Bob's Red Mill 00 flour, plus more for dusting1 ½ teaspoons salt1 teaspoon sugar2 to 3 tablespoons polenta or semolina flour6 ounces fresh mozzarella, torn into pieces (⅔ cup) and patted dry with paper towels½ cup grated scamorza cheese or low-moisture smoked mozzarella cheese1 cup Quick Roasted Tomatoes (see recipe below), skins discarded, flesh torn into ½-inch chunks½ cup jarred, sliced roasted piquillo peppers or roasted red bell peppers, patted dry with paper towels10 good-quality oil packed anchovies ½ to 1 teaspoon dried oregano Instructions: Step 1: Put a pizza stone on a rack in the lower third of the oven and preheat the oven to 500 degrees. Bake the tomatoes (if using) as the oven heats up (see sub recipe below). Step 2: Make the pizza dough. In a measuring cup, combine the yeast and water and set aside for 5 minutes until creamy and a little puffy looking. Add 1 tablespoon of the olive oil and stir to combine. Combine the flour, salt, and sugar in the bowl of a stand mixer or in a large bowl (if kneading by hand). Add the yeast-water mixture and mix on low speed (2) with the dough hook until the dough comes together into a smooth, stretchy dough, 4 to 5 minutes. To test if it's got enough gluten development, try the window pane test; if the dough is developed, you should be able to stretch a small amount of dough between your fingers until it is almost see-through at the thinnest point without tearing. If kneading by hand, dust a work surface with as little flour as possible and knead until smooth and stretchy, 5 to 8 minutes. The wetter the dough, the crisper the crust will be. Step 3: Let the dough rise. Rub the remaining 2 teaspoons of oil in a large bowl, add the dough, cover, and set aside next to the oven until the dough is puffy and nearly doubled in size, 1 to 1 ½ hours, depending on the temperature in your kitchen. If you're not sure if it's ready, try the poke test. Step 4: Stretch the pizza dough using the steering wheel method. Divide the dough in half. Leave one piece in the bowl, covered. Put the other on a lightly floured surface and gently press down the center of the dough to create a fat disc. Gently stretch the dough into a small round with your fingers, leaving ½ inch of the edges untouched to create a puffy edge. Pick up the dough near the edge, letting the rest hang down and continuing to leave a half-inch of the edge untouched. Gently pinch the dough while rotating it until it is stretched to about 10 to 12 inches in diameter. Gravity will help stretch the dough and rotating it while you work ensures you get a round-ish shape. Step 5: Sprinkle a pizza peel or the back of a baking sheet with a four-finger pinch of polenta or semolina; the coarseness will act like ball bearings and make it extra easy to slide the dough from the peel onto the pizza stone in the oven. Transfer the dough to the pizza peel, making sure it isn't sticking anywhere. Carefully arrange half of the tomatoes over the dough, followed by half the cheese, peppers, and anchovies Don't let any toppings get on the peel or the dough may stick. Step 6: Open the oven and transfer the pizza to the stone by putting the front edge of the peel very close to the stone. Using a decisive jerking motion, quickly slide the pizza onto the stone, almost as if you were pulling a tablecloth out from under a fully laid dining table. Bake, rotating the pizza once for even browning, until the crust is crisp underneath, the edges are deeply browned in places, and the cheese is bubbly, 10 to 12 minutes. Using the pizza peel, transfer the pizza to a large cutting board. Sprinkle with half of the oregano and drizzle with 1 ½ teaspoons of olive oil (or the oil used to bake the tomatoes), cut into wedges, and serve immediately. Step 7: Let the pizza stone heat up again for 15 minutes. Make the second pizza with the remaining dough and toppings. Quick Roasted Tomatoes Recipe Makes about 1 cup, enough for two pizzas Ingredients: 1 pound medium-size Campari tomatoes, halved2 large garlic cloves, sliced1 teaspoon oregano¼ teaspoon thyme½ teaspoon sea salt1 pinch chile flakes ½ cup extra-virgin olive oil Instructions: Step 1: Prepare the tomatoes. Poke the seeds out of the tomatoes and discard. Place the tomatoes cut side up in an 8-by-11-inch baking dish (or any other baking dish that can fit the tomatoes in an even layer). Tuck a slice of garlic into each tomato half. Sprinkle with the oregano, thyme, sea salt, and chile flakes. Pour the olive oil over the top. Step 2: Bake the tomatoes. Put a piece of foil loosely over the baking dish and place it on the center rack of a cold oven, on the rack above the pizza stone. (Do not put the baking dish on the pizza stone itself or it will prevent the stone from preheating properly.) Set the oven to 500 degrees and bake until the tomatoes are collapsed and smell amazing, 45 minutes to 1 hour. Remove from the oven, uncover, and let cool for 5 to 10 minutes. Remove the center rack from the oven to make it easier to slide the pizzas into the oven. Step 3: When the tomatoes are cool enough to handle, pull off their skins and discard. Place the tomatoes and garlic in a bowl and break them up with a spoon into large chunks, then set aside until you need them. Reserve the olive oil left over in the baking dish to drizzle on the pizzas. Any remaining oil can be kept in an airtight container in the refrigerator for up to one week. Dina Ávila is a photographer living in Portland, Oregon. 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