- 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!
They/them. Autistic and disabled permie newbie in zone 6a.
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.
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.
Making the poly dough
After pressing it into the cast iron
Tomato paste smoothed on
Adding some cheddar
Putting some seasonings on after adding more cheese
Added 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
"We are not destructive by nature but by habit" - Neal Spackman
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