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Bake a pizza - PEP BB food.sand.pizza

BB Food Prep and Preservation - sand badge
 
Posts: 65
Location: Northeast Indiana (zone 6a)
56
home care urban food preservation fiber arts medical herbs homestead
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My recipe:

- 1 1/3 cup warm water
- 1/4 cup dry milk
- 1/4 teaspoon salt
- 4 cups flour
- 1 tablespoon sugar
- 2 1/4 teaspoons dry yeast
- 2 tablespoons oil
Mix dry milk, salt, sugar, and yeast. Add warm water and oil and mix. Mix in flour until it makes dough. Knead 10 minutes. Grease pan and spread out dough. Cover and let rise 1 to 1 1/2 hours. Top as desired and bake at 475 until done, about 20 minutes.

I topped mine with classic pizza toppings - tomato sauce, shredded cheese, and pepperoni. I probably should have baked it for a little less time, as the edges got a little more brown than I'd planned, but it still tasted good!
dough.jpg
[Thumbnail for dough.jpg]
kneading.jpg
[Thumbnail for kneading.jpg]
crust.jpg
[Thumbnail for crust.jpg]
topped.jpg
[Thumbnail for topped.jpg]
baked.jpg
[Thumbnail for baked.jpg]
slice.jpg
[Thumbnail for slice.jpg]
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Someone approved this submission.
Note: I certify this BB complete!

 
pollinator
Posts: 90
Location: San Diego, California | Zone 10a Drylands (11" precip.)
61
cat urban chicken food preservation cooking bike
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The recipe is from my website: https://fermentersclub.com/sourdough-pizza
2022-01-16-18.23.35.jpg
dough in container after proofing, ready to rock
dough in container after proofing, ready to rock
2022-01-16-18.23.52.jpg
dough poured onto parchment/pizza peel
dough poured onto parchment/pizza peel
2022-01-16-18.25.00.jpg
dough spread out, ready for toppings
dough spread out, ready for toppings
2022-01-16-18.31.36.jpg
mise en place: fresh mozzarella, fermented tomato paste, kale, olives, arugula, fermented garlic scapes, red onions
mise en place: fresh mozzarella, fermented tomato paste, kale, olives, arugula, fermented garlic scapes, red onions
2022-01-16-18.40.50.jpg
the toppings, part 1
the toppings, part 1
2022-01-16-18.42.15.jpg
the toppings, second layer
the toppings, second layer
2022-01-16-18.48.13.jpg
third layer of toppings, with sausage
third layer of toppings, with sausage
2022-01-16-19.13.52.jpg
hot outta oven, added arugula in last 2 minutes
hot outta oven, added arugula in last 2 minutes
2022-01-16-19.15.10.jpg
parm reggiano, fresh basil, ground black pepper, molto bene!
parm reggiano, fresh basil, ground black pepper, molto bene!
2022-01-16-19.17.10.jpg
cooked through, nice crumb in crust
cooked through, nice crumb in crust
2022-01-16-19.17.16.jpg
buon appetito!
buon appetito!
Staff note (gir bot) :

Samantha Lewis approved this submission.
Note: Wow this looks great.  What a pizza!

 
pioneer
Posts: 63
31
homeschooling kids fungi foraging urban food preservation fiber arts medical herbs homestead ungarbage
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Basic yummy pizza for dinner tonight! Used the KA sourdough discard dough recipe:Link. The one thing I don’t love about this dough is it’s really sticky, making the peel-to-stone transfer tough even with lots of cornmeal. The taste is amazing, though!
Topped with tomato sauce and shredded mozzarella. “Assisted” by my three year old.


00102FD8-2002-403A-8B45-820C05DB6F47.jpeg
Mixing the dough
Mixing the dough
64D88CFC-91BB-4873-BDD8-0EC510F34782.jpeg
Toppings!
Toppings!
98658252-1EA4-46B4-AC41-4264DFEB0DA3.jpeg
Baking on the pizza stone
Baking on the pizza stone
98350567-9A74-4D13-87E0-4BCAD00097E4.jpeg
Baked!
Baked!
6B3C583F-0294-4C53-A60D-D085290ED878.jpeg
Mmmm slice
Mmmm slice
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Posts: 50
Location: Zone 5a, Southern Wisconsin
31
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I usually follow a different recipe for pizza, but since I needed to make my own dough, I went a bit off script for this.

For the dough, I followed Paul Wheaton's poly dough recipe. I tossed a handful of it in my cast iron and spread it about a quarter inch deep along the bottom. In hindsight I should've made it thinner, but it still came out pretty tasty regardless.  I did follow some recommendations from this recipe IE I oiled the cast iron, and cooked it just a bit longer than the recommended time for the poly dough.

For the sauce, I used some tomato paste mixed with garlic powder, Italian seasoning and dried spicy basil leaves. No recipe, but approximately 1/8 tsp. garlic powder, 1/4 tsp. Italian seasoning, and 1/4 tsp. dried spicy basil leaves.

Then, I shaved off about 1/2 cup sharp cheddar, and 3/4 cup mozzarella to sprinkle on top- definitely should have cut back here just a bit. I then added some spinach. I cooked it for about 4 minutes at 450F, before the hubby asked me to add some more cheese and some anchovies, so I pulled it out to add those, then cooked it for another 12 minutes.

So far, it's a hit, and it's so easy to make that with a few tweaks, it might just become a staple in our house.

StepsSteps
Making the poly dough After pressing it into the cast iron
Tomato paste smoothed onAdding some cheddar
Putting some seasonings on after adding more cheeseAdded some spinach



After the first 4 minutes in the oven, when I was asked to add some more cheese and anchovies


Finally, a cooked pizza!  The paste just got everywhere...


My un-anchovied slices

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pollinator
Posts: 56
Location: Boston, United States
36
3
monies forest garden foraging hunting tiny house books fiber arts medical herbs writing rocket stoves homestead
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I used my brother-in-law’s basic recipe and added oil for pizza crust. Toppings included leftover turkey, tomatoes, kale pesto, sliced mozzarella and grated Romano cheese.
4EE786DE-C367-4B73-A064-1843A730BBC0.jpeg
Basic recipe. Added 2tbsp olive oil for pizza dough
Basic recipe. Added 2tbsp olive oil for pizza dough
A9BD6E79-EE17-45DE-9563-E67316404DEC.jpeg
Mixing dough
Mixing dough
FB9BC781-DD19-4F7C-97CE-3E2A87893CF2.jpeg
Toppings
Toppings
95C703EE-6C7C-46EE-A3DD-1D02FF20D29B.jpeg
Toppings on pizza
Toppings on pizza
344210E7-2C14-4A08-A41C-7A938C55AB30.jpeg
Cooked pizza
Cooked pizza
B553270E-78C3-435F-A0C2-1F86A5742A5B.jpeg
Under side of pizza shows it’s cooked through
Under side of pizza shows it’s cooked through
Staff note (gir bot) :

Ashley Cottonwood approved this submission.
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