For this badge bit, you will make a pizza. They can be "normal", paleo, vegan, gluten free. Paul's "polydough" is probably the easiest way to make pizza. Here's how Paul says to make his polydough pizza:
paul wheaton wrote: Just tear off a piece of dough, shape it, smear tomato sauce on it. Throw on pizza toppings and cheese, then bake at 450 for about eight minutes.
Note: with most gluten crusts, like Paul's Polydough, the crust does not need to be prebaked. With most gluten-free crusts (including meatza), the crust needs to be baked first and then sauce and toppings applied, and then baked again.
Your toppings and sauce can be to your own liking. For example: a vegan pesto pizza, a alfredo chicken pizza, a classic margarita pizza, a pizza with ALL the topings. Deep dish, calazone, and thin crusts all count, too.
To complete this BB, the minimum requirements are:
- one pizza
- you make the pizza from scratch, including the crust
- not burnt
- dough is cooked
To show you've completed this Badge Bit, you must:
- Link to/post the recipe you used (especially the part about the crust)
- pic of the crust being made
- pic of the pizza getting it's toppings put on
- pic of the completed pizza and a slice of pizza
o showing that the pizza is not burnt and it is cooked all the way through
Pizza made with homemade dough, from scratch, not in the bread machine:)
Pizza dough: flour, salt, yeast, whey (because I had some leftover from cheese making, otherwise I use water), some oilive oil. Let rise and punch down twice.
Toppings: homemade pizza sauce from home canned tomato sauce with herbs and garlic, homemade mozzarella cheese, slces of green pepper, mushrooms, grated cheddar cheese, copa and prosciuto. Added basil and feta after taken out of the oven.
Baked on baking stone in a very hot oven.
Edited to correct spelling mistakes.
When I let go of what I am, I become what I might be.
I started some polydough! My spin on Paul's polydough is a double batch of his recipe with some instructions mixed in from Nourishing Traditions by Sally Fallon: 8 cups warm water, 8 tablespoons APC vinegar, 2 tablespoons sea salt, 1 cup coconut oil, and enough of whatever gluten-free flours are immediately on-hand to get a doughy consistency (e.g. oat flour, coconut flour, quinoa flour).
I learned that the differenece between batter and dough is that batter moves more like and liquid and sticks to the sides of pans, whereas, dough sticks to itself more. Then, I will let the dough sit for at least 24 hours (maybe longer).
This is mixing the ingredients:
This is the batter consistency. I realized I needed to add more flours to get this batter to become dough.
And now, it's dough!
I added some more oat flour and quiona flour along with water and APC vinegar after 24 hours. Now, I am going to wait 48 hours of fermenting before I use the dough.
I put the toppings on the vegan and gluten-free pizza I'm making with the polydough. I put olive oil, balsamic vinegar, sea salt, tomatoes, onions, and garlic on it.
This is the crust being made.
These are the toppings being put on the pizza.
Being at 3000 feet above sea level, I am baking the pizza at 375 Fahrenheit for 50 minutes. This is the finished pizza and it being put in the oven.
This is the finished pizza out of the oven, and it being sliced. Kind of like the bread that I tried making, the pizza crust ended up being dense and crumbly. It came out more of like shortbread or cornbread with pizza toppings on it.