When looking for space to open their restaurant, Grim and Shankle came across an ad by the owner of Frontier, a former Brunswick staple, that closed earlier this year. Both of Grim’s sons’ products are featured at Nomad Pizza. Grim’s other son Nicholas and his wife Noelle opened a homemade pasta operation,Nomad Pasta Co., in Belfast. “Our focus has been to try to use as much local stuff as we possibly can,” Shankle said.Ĭo-owner Tom Grim’s son Aaron and wife Briis operate a goat farm and creamery in Litchfield. Nomad’s pizza is wood-fired, and their ingredients are almost entirely locally-sourced, many of them coming from farms around Maine. “When you have a small menu, you can really focus on the items that you have and make sure they’re fresh and the best possible product they can,” Shankle said. The Nomad menu is small, but it is an intentional decision by Nomad partners in order to focus on providing the best possible options. We try to use the absolute best ingredients we possibly can to produce the best pizza we can.” “We have a pretty tried and true method of what we do. “We’re definitely not a pizza chain,” Shankle said. Nomad partner Matt Shankle wants potential customers to know that the new restaurant has its own unique character. For the past year, Nomad operated as a food truck, serving pizza, homemade pasta and salads in Belfast, Monmouth and Portland, among other cities and towns in Maine. Nomad Pizza, a business that originated in New Jersey, officially opened its brick and mortar restaurant in the Fort Andross Mill earlier this month. Nomad's co-owners Tom Grim and Matt Shankle discuss opening the restaurant earlier this month which has taken the place of Frontier. Or some sautéed mushrooms and onions.Lily Echeverria THE SLICE IS RIGHT: Pizza is being kneaded at Nomad Pizza's kitchen. You can top this pizza with your favorite pepperoni, or precooked sausage. Sprinkle parmesan, olive oil and salt to taste.īake for 8 to 12 minutes, until crust is golden. Place dough on a pizza peel, or cookie sheet, top dough with 2 ounces of tomatoes, spread evenly, leave a ½ inch uncovered space around pizza dough. Stretch until it’s about 10 to 12 inches. Dough should be forming into what we know as a pizza. Starting near the edge of the dough (but leaving an allowance for what becomes your crust), press firmly around the edges, and gently in the middle of the dough. Press with your fingers around the ball of the dough until you stretch it out. Remove one of your dough balls, dip dough in flour both sides. Place pizza stone inside oven if available Preheat oven to highest temperature (450 to 500 degrees)
Small can of crushed San Marzano tomatoes.You can freeze the unused pizza dough wrapped in plastic wrap. It is preferable to let it rise for two hours at room temperature covered with a damp cloth, and then refrigerate till next day. If using the same day, let it rest for about 2 hours at room temperature. Ball dough and place on a floured sheet pan to rise. Let dough rest for 20 minutes, then cut into six equal parts. In the bowl of an electric mixer using the dough hook, add water, then add flour and salt, mix for one minute, then add yeast. In a separate small glass, mix yeast with 2 ounces warm water and dissolve until foamy.
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3 cups of water plus 2 ounces warm water for yeast.Stalin Bedon shares with us his deceptively simple recipe for Nomad’s Margherita pizza, starting with the dough.
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