Win a copy of Permaculture Design Companion this week in the Permaculture Design forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • paul wheaton
stewards:
  • Jocelyn Campbell
  • Mike Jay Haasl
  • Burra Maluca
garden masters:
  • James Freyr
  • Joylynn Hardesty
  • Steve Thorn
  • Greg Martin
gardeners:
  • Carla Burke
  • Dave Burton
  • Pearl Sutton
  • Likes 8
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the sand badge in Food Prep and Preservation

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.



Making the pizza in the rocket oven would count for both this BB and the parallel one in Rocket Ovens. Here's a pizza made in Julia's rocket oven



Here's my favorite SCD/GAPS/Paleo pizza dough recipe: Cheese Bread Pizza Dough. It's also, of course, gluten free!

My husband loves his bacon crust meatza/pizza, which is made with a woven bacon crust.

Here's some great permies threads with pizza recipes:

  • New York style pizza sauce and crust recipe
  • Cauliflower Pizza Crust
  • How to Make Gluten Free Pizza Crust
  • Grain free, dairy free, soy free pizza...really!


  • Here's some pictures from those threads:




    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
    COMMENTS:
     
    Posts: 74
    51
    • Likes 5
    • Mark post as helpful
    • send pies
    • Quote
    • Report post to moderator
    Here's my pizza.

    2 cups sourdough starter, 2 cups flour, 2 TBL olive oil. Let dough stand covered for around 24 hours.

    Toppings
      Sauce- 1 can organic tomato paste, 4 tsp oregano, 1 tsp basil, 1 tsp marjoram, 1 tsp powdered garlic, add water to desired thickness.
      Olives, homemade Italian pork sausage, chopped onion, homemade mozzarella goat cheese, cheddar cheese, mushrooms.

    Flatten pizza dough between two sheets of parchement paper, take top paper off and cook crust at 425 deg for 15 min. Add all toppings and cook on broil for additional 5 minutes.

    Let cool 10 min and then cut and eat.
    20190225_145238.jpg
    [Thumbnail for 20190225_145238.jpg]
    Flour and starter
    20190225_151004.jpg
    [Thumbnail for 20190225_151004.jpg]
    Pizza dough
    20190224_170419.jpg
    [Thumbnail for 20190224_170419.jpg]
    Shapped crust pre cooking
    20190224_172607.jpg
    [Thumbnail for 20190224_172607.jpg]
    Sauce
    20190224_173854.jpg
    [Thumbnail for 20190224_173854.jpg]
    Toppings pre cooking
    20190224_175852.jpg
    [Thumbnail for 20190224_175852.jpg]
    After cooking
    20190224_180622.jpg
    [Thumbnail for 20190224_180622.jpg]
    With slices removed
    Staff note (Nicole Alderman):

    I certify that this Badge Bit is complete!

     
    pollinator
    Posts: 137
    Location: Portland, OR
    111
    cattle foraging books chicken cooking food preservation fiber arts writing homestead
    • Likes 4
    • Mark post as helpful
    • send pies
    • Quote
    • Report post to moderator
    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.
    IMG_8386.jpeg
    [Thumbnail for IMG_8386.jpeg]
    yeast rising
    IMG_8387.jpeg
    [Thumbnail for IMG_8387.jpeg]
    mix together flour, salt, yeast, whey, oil
    IMG_8388.jpeg
    [Thumbnail for IMG_8388.jpeg]
    ball of dough off to rising
    IMG_8389.jpeg
    [Thumbnail for IMG_8389.jpeg]
    dough risen once
    IMG_8390.jpeg
    [Thumbnail for IMG_8390.jpeg]
    cooking pizza sauce and making mozzarella
    IMG_8398.jpeg
    [Thumbnail for IMG_8398.jpeg]
    rolling out dough
    IMG_8405.jpeg
    [Thumbnail for IMG_8405.jpeg]
    toppings on
    IMG_8409.jpeg
    [Thumbnail for IMG_8409.jpeg]
    out of the oven
    IMG_8423.jpeg
    [Thumbnail for IMG_8423.jpeg]
    slice
    Staff note (Nicole Alderman):

    I certify that this Badge Bit is complete!

     
    master steward
    Posts: 10054
    Location: Pacific Northwest
    3942
    hugelkultur kids cat duck forest garden foraging fiber arts sheep wood heat homestead
    • Likes 4
    • Mark post as helpful
    • send pies
    • Quote
    • Report post to moderator
    It was pizza night at our house today!

    I made this recipe: https://comfybelly.com/2010/08/cheese-bread-and-pie-crust/ and topped it with organic tomato sauce and cheese we grated.
    IMGP1092.JPG
    [Thumbnail for IMGP1092.JPG]
    Dough all mixed up
    IMGP1093.JPG
    [Thumbnail for IMGP1093.JPG]
    Dough formed into a pizza shape (thicker edge crust helps hold the sauce and keep it from burning)
    IMGP1126.JPG
    [Thumbnail for IMGP1126.JPG]
    Baked crust
    IMGP1127.JPG
    [Thumbnail for IMGP1127.JPG]
    Cheese and tomato sauce added (camera decided to be blurry)
    IMGP1129.JPG
    [Thumbnail for IMGP1129.JPG]
    Duuun-dun-dun-dun-dun-dun-dududuuuuuun! (Star Trek music to go with our pizza cutter)
    IMGP1131.JPG
    [Thumbnail for IMGP1131.JPG]
    My husband wanted his Delorean in the picture, and so it has traveled to the future via this post....
    Staff note (Dave Burton):

    I certify this Badge Bit as complete!

     
    Posts: 8
    8
    • Likes 2
    • Mark post as helpful
    • send pies
    • Quote
    • Report post to moderator
    Hey there!

    I'm here at the PEP event and am finally getting to posting all of the bb's I've been working on now that we are coming to an end. I used the polydough recipe https://permies.com/t/1371/kitchen/Poly-Dough-pizza-bread-fry and made enough pizza for the community bb as well and will post there as well.

    IMG_1182.JPG
    [Thumbnail for IMG_1182.JPG]
    IMG_1183.JPG
    [Thumbnail for IMG_1183.JPG]
    IMG_1184.JPG
    [Thumbnail for IMG_1184.JPG]
    IMG_1186.JPG
    [Thumbnail for IMG_1186.JPG]
    IMG_1188.JPG
    [Thumbnail for IMG_1188.JPG]
    IMG_1191-2.JPG
    [Thumbnail for IMG_1191-2.JPG]
    Staff note (Nicole Alderman):

    I certify that this Badge Bit is complete!

     
    gardener
    Posts: 4332
    Location: Missoula, MT US Hardy:5a Annual Precipitation: 15" Wind:4.2mph Temperature:18-87F
    1640
    transportation forest garden tiny house books urban greening the desert
    • Mark post as helpful
    • send pies
    • Quote
    • Report post to moderator
    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.



    Staff note (paul wheaton):

    I certify this BB is complete!

     
    Run away! Run away! Here, take this tiny ad with you:
    Heat your home with the twigs that naturally fall of the trees in your yard
    http://woodheat.net
    • Post Reply Bookmark Topic Watch Topic
    • New Topic
    Boost this thread!