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Bake a pizza - PEP BB food.sand.pizza

BB Food Prep and Preservation - sand badge
 
Bethany Paschall
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posted 2 years ago
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When you are needing a really fast pizza crust, we have found that just using sourdough discard works wonderfully. I just used a quart of refrigerated discard that I had set back and mixed a handful of seasonings in there.

Preheat oven and cast iron pans or pizza stones to 425* leave them until they are piping hot
Spread your dough on the pans (Be careful not to burn yourself)
Pop it back into the oven for about ten minutes, until the crust pulls off the pan easy
Top it with sauce and fixings and broil it until the cheese is melted.

We base this off of Lisa's recipe from farmhouse on boone
Here is the link to her website: https://www.farmhouseonboone.com/how-to-make-easy-sourdough-pizza-crust
DSCN0826.JPG
Discard and seasonings
Discard and seasonings
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Spreading dough on the REALLY hot pans
Spreading dough on the REALLY hot pans
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Sauce and cooking toppings
Sauce and cooking toppings
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Ready to be put in the oven.
Ready to be put in the oven.
DSCN0833.JPG
All done and delicious!
All done and delicious!

"And we urge you, brothers and sisters, warn those who are idle and disruptive, encourage the disheartened, help the weak, be patient with everyone. Make sure that nobody pays back wrong for wrong, but always strive to do what is good for each other and for everyone else."
1 Thessalonians 5:14-15

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Nikki Roche approved this submission.

 
Julie Wolf
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posted 2 years ago
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How long does making pizza for 30 people take in an earthen oven?

Julie Wolf
Growing in a NW Forest - Clearcut Garden http://organicfoodbliss.com/my-clear-cut-garden/ / Northwest Permaculture Convergence http://www.northwestpermaculture.org/ - see my Directory Listing (Mason County).

 
Nikki Roche
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posted 2 years ago
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I made pizza with a gluten free sourdough crust, using this recipe from Fermenting for Foodies. I used a combo of millet, sorghum, amaranth, and oat for the flour.

I can't tolerate dairy right now, so it's topped with tomato sauce, pepperoni, and leftover roasted veggies (onions, mushrooms, bell pepper, and zucchini). I've been craving pizza for awhile, and this one hit the spot. The only thing I would change is to make the crust thinner. It rose more than I expected.
PXL_20230205_164946913.jpg
Stirring the crust ingredients
Stirring the crust ingredients
PXL_20230206_224551035.jpg
Adding toppings
Adding toppings
PXL_20230206_230014230.jpg
Pizza, hot from the oven
Pizza, hot from the oven
PXL_20230206_231011528.jpg
Crust is cooked through and not burnt
Crust is cooked through and not burnt

(Reminder to myself) God didn't say, "well said, well planned, and well thought out." He said, "well done."
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Mike Barkley approved this submission.

 
Zoe Ward
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posted 2 years ago
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Here is my pizza submission. I made 4 but I'm just going to show one.

Dough
600g bread flour
3tsp dried yeast
2tsp sugar
1tsp salt
warm water
70ml olive oil

Mix together yeast, sugar and 1/2 cup of warm water and leave for 10 minutes for the yeast to activate. Then mix with flour, salt and oil and add enough warm water to make a dough. Knead for 10 minutes and then leave dough in warm place to prove. Our kitchen was quite cold so I baked a cake whilst I waited for the dough to prove to warm the kitchen up :)

Toppings
Tomato sauce leftover from pasta earlier in the week
Mozzarella
Mushrooms (on two of the pizzas)

The pizza peel is coated with cornmeal to help the pizza slide off and we preheat the pizza stones in the oven. I only remembered to take the picture of the pizza before cooking just as I put it in the oven, sorry it is blurry!

pizza_yeast.jpeg
Yeast for pizza dough
pizza_dough.jpeg
Pizza dough
pizza_toppings.jpeg
Pizza toppings
pizza_base.jpeg
Pizza base
pizza_oven.jpeg
apologies for blurry picture!
apologies for blurry picture!
pizza_finished.jpeg
Mushroom pizza
pizza_cooked2.jpeg
Slice of pizza
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Monica Truong
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posted 2 years ago
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Pizza BB

https://photos.app.goo.gl/MzpxsxeHyXBMtg1X6

It's using Paul's polydough or better known as Jim Lahey's no-knead dough  

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BBV price: 1
Note: Hi Monica, the pizzas look delicious, but the photos need to be attached to your post, not as a link to a separate site. It also looks like you're missing a couple of photos: putting on the toppings and a slice of the pizza to show it's cooked through.

 
I agree. Here's the link: http://stoves2.com
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