Bake a pizza - PEP BB food.sand.pizza

Friday night in our house is pizza night, so that means 3 pizzas: gluten base with meat & cheese; gluten base with meat & dairy free cheese; and, gluten & dairy free vegetarian.

The gluten bases used the artesian bread in 5 minutes master recipe: https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/

The gluten free crust is from Simply Sorghum: https://www.simplysorghum.com/recipe/view/34/sorghum-pizza-crust

For the gluten crusts, I used cornmeal on the trays to stop them from sticking and to add crunch. I oiled the tray for the gf crust and prebaked it.

Sourdough pizza night! Refreshed my sourdough starter in the morning, and it was ready for making dough around noonish. Let the dough rest and rise and it was ready for dinner. Divided my dough in 2 equal parts, but shaped the first lump thicker. Precooked both crusts at 350 until solid but very pliable. Topped one crust with tomato sauce and the other with some leftover Alfredo sauce. Both had mozzarella on top of the sauce. Baked at 350 until gorgeous.

The dough follows Tartine Bakery country loaf sour dough recipe.

https://tartinebakery.com/stories/country-bread

When I make pizza, I also make bread using the same dough.



To make the sauce, I slow cook a large tin of tomatoes, half a dozen cloves of garlic, minced, a couple of big glugs of olive oil, a big pinch of paprika and salt.



Putting it together with pepperoni and mozzarella





Underside cooked, brown and crispy



Slices good to go - one vanished when I turned around to pick up my phone!



I cooked three pizzas, and messed up on the pictures.

Edit - no longer submiiting for BB - I messed up again . . .

The pictures above are for the big pizza made for the hungry teenager, except the base and that’s from mine which was smaller.



Here’s the third made for my wife



Oh well . . . Until next time.

Ever since my two loaves of bread BB, I've been using Paul's Polydough recipe to make bread and pizza. I forgot that there was a pizza BB so here I am today.

I like cheese pizza, so there's nothing too fancy about mine - just dough, sauce, and cheese.

Ingredients:
2 Tbsp Sugar
1 Tbsp Salt
1 Tbsp Olive Oil
3/4 C Warm Water
2 C Flour
1 tsp Instant Yeast

Instructions:
Mix everything but one cup of flour together until combined.
Add the remaining flour a little at a time until it begins to pull from the sides as you mix.
Scrape out onto a floured surface and kneed until you can stretch a small piece and see light through it without tearing. Add flour as needed while doing this step.
Form the dough into a tight ball.
Pour a small bit of extra olive oil into a bowl and turn the dough in it until coated.
Rest in the fridge overnight. Can be left up to a week before use if needed.
Allow to come to room temp when ready to use.
Preheat the oven to 500F.
Sprinkle cornmeal on a pan.
Split into smaller balls and gently flatten. With the tips of fingers gently spread as evenly as you can.
Lift and stretch, using gravity to expand. Toss if you're comfortable doing so.
Place on the prepared pan and top as you like.
Bake 7 minutes if lightly topped. 10 if heavily topped.
Rest briefly before cutting and serving.

How it went:
My children wanted to make their own,  so we divided the dough 3 ways. One wanted stuffed crust, so we folded cheese sticks into the crust edge. For the adults, we were content with pepperoni and mushroom with extra cheese. I decided to turn on the top broiler briefly to get a good toasty cheese on top. Mmmm.

I haven't tossed dough in years, so it took a bit to get the motion back. It turned out well though. Everyone enjoyed,  though I may double the batch next time though.