Bake a pizza - PEP BB food.sand.pizza

For your BB-consideration, gluten free pizza:
Crust:
200g Water,
10g yeast,
25g rice flour,
45g buckwheat flour,
10g corn flour,
30g corn starch,
8g fiber husks,
Pinch of salt,
2 tbsp olive oil
Mix it all, leave to rise for as long as you can be bothered to wait. Slap it about a bit. Press it flat over a papered tray. 5 min pre-baking before adding toppings

Sauce:
1/3 sweet pepper
4 cherry tomatoes
3 dried tomatoes
Two garlic cloves
Some drops of lingonberry/habanero sauce
Two tbsp water

Chop the hards, fry them soft. Mush them with your preferred mushing instrument and mix in the sauce and water. Spread thinly over crust

Toppings:
Chanterelles
Sausage
Blue mold cheese
Meltable semi hard cheese
Honeyed walnuts

Shred semi hard cheese and cover sauce
Fry chanterelles (mine was fried up for yesterday and just went from fridge to pizza)
Fry sausage and cut into bits of preferred size.
Cut blue mold into tiny pieces.
Chop walnuts, mix with honey
Chuck it all over the cheese, trying to get equalish distribution.

Served with arugula and sour cream

Very yummy.

Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

We made a pepperoni/salami Pizza for and with the whole family!  We love food from scratch and the kids love to help (plan on triple the time- haha)!

Pizza for ten!  

3 cups warm water
3 teaspoons yeast

Let foam.  Add:

9 cups flour
3 teaspoons salt
3 tablespoons oil

Mix until combined.  Let rise until double.  (60-90 minutes)  Divide into six equal parts.  Pat out into pizza shape.  Let sit 15 minutes.  Stretch gently to fit your pan.  Let rest 15 minutes again.  Repeat until it fits your pan (up to twice more)  Let rise again, 60-90 minutes.  

Put toppings on, bake at 450°F for 12-15 minutes.

Here's last night's homemade and improvised pizza!

Dough:
- 2 cups of wheat flour
- 1 tsp of yeast
- Warm water

Mix the flour with the yeast then add water until you get a very slightly sticky dough. Let the dough rise for half an hour. Roll it and put the toppings on. Bake for half an hour.

Toppings:
- Green tomatoes canned in apple juice (homemade and surprisingly delicious!)
- Onions
- Garlic
- Shiitake
- Old cheddar
- Olives
- Roquette
- Salt, pepper, tabasco