Laura Lillian Snider

Laura Snider, the best wife, sister and mother anyone could ever ask for, passed away at the age of 69 on September 12th, 2020 after a brave battle with cancer. She is survived by her husband Keith, her sister Carol and her sons Nathan and Isaac. As a teenager growing up in the 60s near San Francisco she got to experience Haight Ashbury in the heyday of the hippie movement. She met her husband in his bar, The Omnibus, on Haight street just two blocks from where her son lives today. They were married in 1977 and moved to Southern Idaho. A year later they moved to Boundary County built and underground house in Silver Springs. As a recovering hippie and the daughter of a union organizer, she would always stand up for what she knew was right. She was a member of the Boundary County Human Rights Task Force and a union rep for her local Post Office. Perhaps her most memorable contribution to the community was as the owner of the original Second Street Pizza. Even though it was sold over 25 years ago, to this day people are still asking about the recipe. So, as her final gift to the world, she gives you the famous Second Street Pizza recipe: PIZZA DOUGH 1-1/4 Cup Lukewarm Water 2 tsp Saf-Instant Yeast (This brand is pretty easy to find. Great stuff!) 1 tbsp Sugar 1 tsp Salt 1/2 tsp Dry Whole Thyme 1/2 tsp Dry Oregano 1 tsp Dry Basil 2 Tbsp Olive Oil 2-5/8 Cup Unbleached White Flour 3/8 Cup Whole Wheat Put in Order in bread Machine & set machine to "Dough" (If mixing by hand, let rise about 1 hour after kneading. You will also have to let just the yeast sit in the water for about 5 minutes before adding the other ingredients if mixing by hand.) THIS IS BEST IF YOU PUT IT IN THE REFRIDGERATOR AND THEN TAKE IT OUT ABOUT NOON THE NEXT DAY TO WARM UP TO USE THAT EVENING. Gives it a sourdough flavor. Making it in the morning for that evening also works. Use a rolling pin to roll out from center to edges. Makes 2 14”-16” pizzas. After rolling out put on screen or pan and cover the top of the dough with olive oil. Olive oil is the only oil to use in any of these recipes. This seals the dough and helps keep it from getting soaked. PIZZA SAUCE 3 Tbsp Olive Oil 3 Cloves Garlic minced or crushed 1 14-1/2oz can Tomato Sauce 1 14-1/2oz can Crushed Tomatoes 1 tsp Granulated Garlic 1 tsp Thyme 1 tsp Oregano 2 tsp Basil 1 tsp Fennel 1/8 tsp Nutmeg pinch Whole Rosemary pinch crushed Red Pepper Mix together in above order and let sit a couple of hours. Play around until you get the sauce the way you like it. Some don’t use the crushed tomatoes and prefer to use another can of sauce instead. Alternatively, don’t use either and use just fresh tomatoes mixed with the spices and oil. I prefer that myself with flavorful tomatoes.. Preheat the oven to 475-500 degrees. Preheat pizza stones if you have them. MAKES A BIG DIFFERENCE! Spread Olive Oil on the dough, then sauce or pesto. After putting the sauce on the dough, sprinkle Parmesan/Romano on top. Then, put on a thin layer of cheese. For Cheese, just Mozzarella is ok but it's better if you have the same amount of Provolone to mix with it. Remember, the cheese goes a long way. Too much and it’s gross. Then, put the ingredients you like on top of the cheese, sprinkle a little more cheese on top. If you want pepperoni or sausage on the pizza, put that on last on the very top (however, salami burns if put on top). You can use small chunks of raw sausage on top, it will cook as you bake. Bake at 475 to 500 degrees in a home oven. Rotate by turning around and if you bake 2 at a time move them from the top to the bottom shelf and vise-versa. Top shelf tends to brown on top. Bottom shelf tends to brown on the bottom. Here are some of the classics that out may remember. #1 Mombo Combo Italian Sausage, Salami, Pepperoni, Onion, Bell Pepper & Sausage. #2 Seafood Shrimp, Clams, Crab, Olives, Bell Pepper & Artichoke Hearts. #3 Meatless Mombo Mushroom, Onion, Bell Pepper, Olives, Artichoke Hearts & Fresh Tomatoes. #4 Tropical Island Canadian Bacon, Pineapple and Bell Pepper. #5 Great Galactic Garlic Olive Oil, Fresh Garlic, Mushrooms, Olives & Artichoke Hearts. (Pesto base, no pizza sauce)