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Bake a pizza - PEP BB food.sand.pizza

BB Food Prep and Preservation - sand badge
 
master steward
Posts: 1215
Location: Coastal Salish Sea area, British Columbia
580
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Alright so i am going to make pizza and cook it in my rocket oven!

Recipe
480g fresh whole wheat flour
380g water
3 table spoons or so of olive oil
14 grams of sea salt
2 tea spoons of instant yeast.

Normally i would try and soak the flour over night. Spring time busy did not allow for this. so it got a few hours soak before i added the yeast to the crust.

Toppings ; mozzarella, onion, garlic, tomato paste, purple broccoli ground pepper.






into the rocket oven




Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 44
Location: Archdiocese of Galveston-Houston (Texas Gulf Coast, USA)
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I made Shepherd's Pesto Pizza.

First, I harvested two kinds of wood sorrel growing wild in my backyard for the pesto.

I blended the wood sorrel with carrot greens my mother grew and pecans my best friend's family gave us, together with store-bought olive oil, avocado oil, Romano cheese, fresh garlic, and salt. (I 'googled' a couple of recipes for a general idea of proportions, but I mostly eyeballed it and went by taste.)

Then, I used this recipe for dough: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714

While the dough was rising, I de-boned some leftover lamb ribs (that I had raised and butchered, and my mother had cooked) and shredded some store-bought mozzarella.

I used a wooden pizza peel and some semolina flour to slide the pizzas (one at a time) onto a preheated stone in a 500 degree (Fahrenheit) oven. I baked the first for 12 minutes, and the second for a little over ten minutes so that the cheese would not brown as deeply. The results were incredibly delicious, satisfying my older sister and mom as well as me.


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wood sorrel
wood sorrel
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wood sorrel
wood sorrel
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shaping crust
shaping crust
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risen dough
risen dough
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dough
dough
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pesto
pesto
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second pizza
second pizza
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[Thumbnail for IMG_1228.JPG]
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bottom of crust
bottom of crust
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first pizza
first pizza
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 29
Location: Northern California, Sierra foothills, zone 9a
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Sourdough crust
In large bowl, 100-150g sourdough starter, 450 ml water.  Mix.  Add 550g whole wheat flour.  Mix into dough.  Add 10-20g salt and seasonings, mix/knead.  Cover bowl with kitchen towel.  Let rest for roughly 12 hours.  Dust baking sheet with flour and spread dough flat into pizza crust.  Add toppings.  Bake 450 degrees for 15-20 min.

I use the same dough recipe for my bread and my pizza crust, so two of the bowls are for bread and one is for pizza.  Toppings for this pizza are sauce, cheese, sausage, red onion, olives.
2021-05-dough.jpg
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2021-05-pizza-with-toppings.jpg
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2021-05-pizza-done.jpg
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2021-05-pizza-unburnt.jpg
[Thumbnail for 2021-05-pizza-unburnt.jpg]
Staff note (gir bot) :

Someone flagged this submission as an edge case BB.
BBV price: 1
Note: We need to see a pic of the bottom showing the crust is not burnt.

Staff note (gir bot) :

Leigh Tate approved this submission.

 
pollinator
Posts: 242
Location: NW Washington - Zone 8a : 10 to 15 (F)
178
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Approved BB submission
Made two pizzas.  Toppings included some foraged oyster mushrooms, onion bell pepper, roasted garlic, spicy Italian sausage, ham, mozzarella cheese, spinach, cherry tomatoes, and olives.
Screenshot_20210523-215609_OneNote.jpg
Pizza dough and sauce recipes.
Pizza dough and sauce recipes.
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Dough ingredients.
Dough ingredients.
20210521_203020.jpg
Grinding the wheat.
Grinding the wheat.
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Mixing dry and wet ingredients.
Mixing dry and wet ingredients.
20210521_204500.jpg
Start mixing.
Start mixing.
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Finish mixing.
Finish mixing.
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Kneaded.
Kneaded.
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Divided.
Divided.
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Ready to rise.
Ready to rise.
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After rising, stretched to fit pizza stones.
After rising, stretched to fit pizza stones.
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Sauce ingredients.
Sauce ingredients.
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Sauce mixing.
Sauce mixing.
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Sauce spreading.
Sauce spreading.
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Adding cheese.
Adding cheese.
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Sauté some foraged oyster mushrooms.
Sauté some foraged oyster mushrooms.
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Brown some spicy Italian sausage.
Brown some spicy Italian sausage.
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Sauté some onions.
Sauté some onions.
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Add spinach and then other toppings.
Add spinach and then other toppings.
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Done cooking.
Done cooking.
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Slices of pizza cooked to perfection - crispy but not burnt.
Slices of pizza cooked to perfection - crispy but not burnt.
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 17
Location: Oregon
11
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Edge case BB submission
Hi There!
Well I have been making sourdough pizza for about two or three years. I just discovered an amazing beet sauce recipe for someone who wants to do a nightshade-free "marinara.  Here is the recipeRoasted Beet Marinara.

I love to make sourdough crust from the blog "The Perfect Loaf" which is how I learned to make bread.
Sourdough Pizza Dough

Also I stopped eating dairy recently so I have tried putting bitchin sauce on instead of mozzerella. I still make cheezy pizzas for my friends.

Herr is the dough being mixed
IMG_0241_Original.jpg
Here is the dough being mixed!
Here is the dough being mixed!
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Here is a pizza fresh outa the oven waiting to cool with more dough in the background
Here is a pizza fresh outa the oven waiting to cool with more dough in the background
LRG_DSC00047_Original.jpg
This is my dad's favorite: gorgonzola filet mignon, she's so photogenic!
This is my dad's favorite: gorgonzola filet mignon, she's so photogenic!
LRG_DSC09859_Original.jpg
This is going to be the pear and goat cheese flavor
This is going to be the pear and goat cheese flavor
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And here's a poor lighting side shot of the delicious crust
And here's a poor lighting side shot of the delicious crust
Staff note (gir bot) :

Someone flagged this submission as an edge case BB.
BBV price: 0
Note: you need "- pic of the pizza getting it's toppings put on"

 
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