Bake a pizza - PEP BB food.sand.pizza

Pizza time :)
Dough ingredients: ~1 cup warm water, dry yeast, sourdough starter, olive oil, honey, 2 cups bread flour, salt, dried herbs (oregano, thyme, basil)
Pour about half of the water into a large bowl. Add dry yeast and sourdough starter (I use both because I'm impatient) and give it some time to activate. Add honey, flour, and a splash of olive oil, then the salt and herbs. Stir together, adding water slowly until the dough is the right consistency. Knead, cover, and set aside to rise.


Happy dough! The bowl is stainless steel, and I covered with a wet towel.

My toppings: olive oil, roasted garlic, dried herbs (oregano, thyme, basil), dried bell peppers, hamburger with onions, and fresh mozzarella.
Once the dough has risen, pat it out on a baking sheet (my recipe made two pizzas worth of dough). Dress as desired, then bake in a 425f oven for 25 minutes or so.


Toppings...


...and baked. The mozz was a bit gooier than expected! I'm glad I used parchment paper underneath.


Top and bottom of finished slices.

Tuesday is pizza night at our house lately we have been making a beer and yeast crust. We do par bake the crust for 10 - 12 min because hubs likes it that way. This pizza is canned ground beef (because I forgot to get the meat out of the freezer this morning) homemade sauce, cheese and jalapenos.

Crust link:
https://creative-culinary.com/15-minute-beer-pizza-dough-recipe/#wprm-recipe-container-56946

Here’s my pizza.  Make the crust and press it into the pan.  Add the sauce, toppings and bake at 400 for about 10 minutes.  
I included the crust recipe in the photos.
The sauce- canned homemade
Cheese- shredded Farmers
I also added pepperoni, bacon, onion, tomatoes, hot peppers, and basil.  

Submitting this as the twofer with the rocket oven badge!
A few more details of my oven in: https://permies.com/t/267071/rocket-ovens/Rocket-Oven - special thanks to Thomas Rubino and Benjamin Dinkel for the advice!

This was my first time making pizza dough from scratch, and it's been years since we even baked a pizza at home.. After discovering Cassie had a gluten sensitivity, we're not only gluten free but also largely grain free.
I'm just glad I made something I could eat.

Warning! I hated this recipe!!
Honestly, no I cannot recommend it. It was edible, but I'm only posting it to meet the requirements of this BB.

We had some Passione brand gluten free pizza dough mix, directions are as follows:

Add 2 Cups hot water, 2 TBSP olive oil, and 1/2 bag (8oz) of Gluten Free Crust Mix to a bowl and mix until creamy

Add the second half of the bag and mix until smooth. Be sure all flour at the bottom of the bowl is mixed

At this point, it was more like cake batter than pizza dough.
I probably ought to have added the water a little at a time, and not nearly 2 Cups, but I was following directions... which listed water first.
I was forced to supplement with some other gluten free flour, which didn't incorporate super well and ultimately wasn't enough, but did my best.

Lightly flour the work area with gluten free flour, place the dough on the table and divide into three 10oz balls

Round them evenly and cover with toxic gick plastic wrap and let rise for 1 hour

Laughable. I couldn't even hold the dough, much less shape it into anything.
No, I did not follow the plastic suggestion either...

After failing to handle even my first scoop of dough, I spooned out the other two directly into square pyrex containers, hoping things would get better after they rose...

Preheat oven to 450. Place dough onto baking sheet and gently pat outward to form the crust

I modified here as I didn't have an appropriate baking sheet - I used cast irons which were themselves preheating in the Rocket Oven.
I tried to use the cutting board, but that was an epic fail with dough clinging to the wood.
Instead, I put the dough "balls" on plates and formed the crust there.
They were still so sticky and amorphous that I got a little frustrated and tossed more than a handful of flour on each plate...

Top with your favorite recipe and bake for 10-15 minutes

CHECK! This one step was mostly good.
I added cheese first per recommendation to prevent sogginess.
Next added some pizza sauce, then basil and pepperoni, and olives on one of them

From there, I slid them off the (way overly floured) plates into the preheated and oiled cast iron pans, into the oven, for more like 25 minutes for reasons not well understood.




Ingredients and bowls:


Mixing cake batter dough:


Forming the first crust:


Three crusts with flour enough not to stick to the plates


Topping the pizzas


Cooked food coming out:


Three pizzas! Those edges aren't actually burnt, it was all that flour which spilled from the plate:


See :) nice underside of the pizza:


Cooked slice:


Unburnt:



Overall, I'd say the biggest hurdle was the dough. Unsurprisingly, gluten free flour is a little more challenging to work with than the more traditional version.