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Bake a pizza - PEP BB food.sand.pizza

BB Food Prep and Preservation - sand badge
 
steward
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Location: United States
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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!

 
master steward
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I made a personal pizza today!  I used Paul's Poly Dough recipe but scaled it down to a 1/8th recipe.  It was the perfect amount.  For toppings I used some homemade tomato sauce, dried oregano, ground venison, bell peppers, garlic and mozzarella cheese.

Toppings.jpg
Toppings
Toppings
Dough-being-tossed-into-a-pizza-(ok-maybe-pressed).jpg
Dough being tossed into a pizza (ok maybe pressed)
Dough being tossed into a pizza (ok maybe pressed)
Toppings-going-on.jpg
Toppings going on
Toppings going on
All-cooked.jpg
All cooked
All cooked
Perfectly-done-and-not-burnt.jpg
Perfectly done and not burnt
Perfectly done and not burnt
Staff note (Ash Jackson) :

I certify this BB is complete, and delicious-looking!

 
gardener
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Location: British Columbia
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Perry the Purple PEP Platypus is here to make a perfectly porky pizza!

Dough is ... Faccia!

1 3/4 cups warm water
1 tbsp of yeast
1/2 tsp of sugar
2 tsp salt
1/4 oil
4 cups of flour



- Used local heirloom flour
- Ham from a locally raised pig (left overs form Easter dinner)
- Pineapple - 1 cup
- Roasted garlic (I grew myself) - 1 Bulb
- Onion - 1 chopped
-  A Guacamole Spice mix
- 1/2 can of diced tomatoes
- 1 can of tomato paste
- 1 cup shredded Gouda
- 1 cup shredded Asiago


Prepping with Perry!




Dough rising over an hour. Perry for scale!



Making the sauce from scratch.



We used a pizza stone in an oven. I'm getting the dough prepped. I cooked it for 5 minutes before putting on the toppings.



Toppings on, pizza into the oven at 425F for another 20 minutes.


Perry is pleased with the first pizza!



The only evidence that I actually made 2 pizzas because we ate the other too fast!
Staff note (Mike Haasl) :

I'd like to certify this but there's pineapple on it which is an abomination.

Ok, fine, it's certified. I guess...

 
Ashley Cottonwood
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Location: British Columbia
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Oh! Here is a picture of the bottom of the 1st pizza!

 
gardener
Posts: 1205
Location: Denver, 6a / BSk, rental house dweller, going back to Wheaton Labs soon
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My son and I made pizzas this week. It's on our regular-ish food rotation. This time for the crust, I made Paul's Polydough ( https://permies.com/t/1371/kitchen/Poly-Dough-pizza-bread-fry ).
IMG_20200415_173429.jpg
Makin Dough
Makin Dough
IMG_20200415_174351.jpg
Toppings - Mozzarella and Pepperoni, very ogininal we are
Toppings - Mozzarella and Pepperoni, very ogininal we are
IMG_20200415_180540.jpg
It's a me, Pizza!
It's a me! Pizza!
IMG_20200415_180739.jpg
Ce n'est pas brûlée!
Ce n'est pas brûlée
IMG_20200414_172220.jpg
Add edit a pic of original dough getting mixed
Add edit a pic of original dough getting mixed
Staff note (Mike Haasl) :

I certify this BB complete!

 
Lasagna is spaghetti flavored cake. Just like this tiny ad:
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https://permies.com/goodies/greenhouse
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