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Bake a pizza - PEP BB food.sand.pizza

BB Food Prep and Preservation - sand badge
 
pollinator
Posts: 163
Location: Lexington Ky
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Submission  for sand badge pizza bb!

I did make the dough from a mix not from scratch but it wasn't a frozen base.

We have gluten free peeps and I didn't have everything to make some crazy rice flour mixture but I did have bobs red mill gluten free crust mix.

I made the crusts and let my kids and family dress their pies!
Mine had sausage pepperoni olives green pepper mushrooms ham bacon  and cheese lots and lots of cheese!
20200418_170350.jpg
Mix bag
Mix bag
20200418_170033.jpg
Mixing is more challenging with no gluten to structure
Mixing is more challenging with no gluten to structure
20200418_170701.jpg
Ah there's the rub... letting it rise
Ah there's the rub... letting it rise
20200418_173744.jpg
Squished into pans
Squished into pans
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Topping
Topping
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Finito
Finito
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Cooked through with no burny bits
Cooked through with no burny bits
Staff note (Mike Haasl) :

That looks lovely, but the crust does have to be from scratch (ingredients measured and assembled by you) per the requirements. Sorry!

 
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Location: Zone 7a
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For last nights pizza I followed the recipe here (https://www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-one-hour-pizza) for the dough. I couldn't find semolina flour and tried corn meal. It worked out ok but I'll have to keep tweaking. I had to add extra liquid to get it to a workable state.
For the sauce I used some I canned earlier this summer.
I think the pizza turned out well, I will try again.
IMG_20200902_180241.jpg
Dough Ingredients
Dough Ingredients
IMG_20200902_184537.jpg
Dough spread
Dough spread
IMG_20200902_190240.jpg
Sauce added
Sauce added
IMG_20200902_190432.jpg
toppings added
toppings added
IMG_20200902_200357.jpg
Cooked
Cooked
IMG_20200902_191443.jpg
cut
cut
Staff note (Mike Haasl) :

I certify this BB complete along with your next air badge!

 
gardener
Posts: 620
Location: Western Kentucky
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I was gonna make pizza for lunch and saw this thread pop up, sooooo....

First you gotta make some flour.


Then you gotta smash out the dough.


Then you gotta dust the pan with corn meal. You gotta. It makes it taste better and not stick.


Was canning tomatoes, so took the last little bit of tomato puree and added some random Italian-ey sounding spices and some corn starch to thicken it a little real quick.


The secret ingredient is Sriracha sauce. Not enough to tell what it is, but enough to know something's there.


I like my toppings what I call "sous le fromage"


Not to brag (well, maybe a little) but this rocket oven/grill/griddle/stove/"whatever else you wanna make it" makes the best pizzas.


You gotta crisp the bottom. You gotta. It tastes good, and it provides structural integrity so your slice doesn't take a nose-dive and dump your toppings in your lap.


You just gotta have some homemade wine with some homemade pizza. It just makes sense.


This project is Pup approved!


Yes, he got some! You just gotta! (He's a good boy!)

Staff note (jordan barton) :

I hereby certify this badge bit complete

 
Jordan Holland
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Forgot the crust recipe:
3 cups flour
1 cup water
1tsp dry yeast
2 Tbs olive oil
1tsp salt
2 Tbs honey
 
author & gardener
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Location: Southeastern U.S. - Zone 7b
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Tonight was pizza night. I made my husband's favorite, pepperoni and black olives.

My crust recipe is my basic bread recipe, memorized so long ago that I don't remember where it came from.

Ready to mix the crust.


1.5 teaspoons baking yeast
1 cup whey (because I have a lot of whey from cheesemaking)
1 tablespoon honey
3 cups unbleached white flour
1.5 teaspoons salt
and my secret ingredient, a gravy ladle of the olive oil I store my feta cheese in, seasoned with fresh rosemary, thyme, and oregano.

Feta in herbed olive oil (makes a yummy crust).


After the dough is mixed, kneaded, and is rising, I assemble the rest of the ingredients.

About 8 ounces of grated mozzarella.


Ready to make the pizza.


Pizza stone is preheated in 425 degree F oven,


then sprinkled with corn meal.


Spreading the sauce on the dough.


Cheese and other toppings next.


Then it's into the oven for about 15 minutes.


Sliced and ready to serve.


Not undercooked and not burnt! Yay!
Staff note (jordan barton) :

i hereby certify this badge bit complete.

 
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