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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the sand badge in Food Prep and Preservation

For this badge bit, you will make a pizza. They can be "normal", paleo, vegan, gluten free. Paul's "polydough" is probably the easiest way to make pizza. Here's how Paul says to make his polydough pizza:

paul wheaton wrote: Just tear off a piece of dough, shape it, smear tomato sauce on it.  Throw on pizza toppings and cheese, then bake at 450 for about eight minutes.

Making the pizza in the rocket oven would count for both this BB and the parallel one in Rocket Ovens. Here's a pizza made in Julia's rocket oven

Here's my favorite SCD/GAPS/Paleo pizza dough recipe: Cheese Bread Pizza Dough. It's also, of course, gluten free!

My husband loves his bacon crust meatza/pizza, which is made with a woven bacon crust.

Here's some great permies threads with pizza recipes:

  • New York style pizza sauce and crust recipe
  • Cauliflower Pizza Crust
  • How to Make Gluten Free Pizza Crust
  • Grain free, dairy free, soy free pizza...really!

  • Here's some pictures from those threads:

    Note: with most gluten crusts, like Paul's Polydough, the crust does not need to be prebaked. With most gluten-free crusts (including meatza), the crust needs to be baked first and then sauce and toppings applied, and then baked again.

    Your toppings and sauce can be to your own liking. For example: a vegan pesto pizza, a alfredo chicken pizza, a classic margarita pizza, a pizza with ALL the topings. Deep dish, calazone,  and thin crusts all count, too.

    To complete this BB, the minimum requirements are:
      - one pizza
      - you make the pizza from scratch, including the crust
      - not burnt
      - dough is cooked

    To show you've completed this Badge Bit, you must:
      - Link to/post the recipe you used (especially the part about the crust)
      - pic of the crust being made
      - pic of the pizza getting it's toppings put on
      - pic of the completed pizza and a slice of pizza
              o showing that the pizza is not burnt and it is cooked all the way through
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    Here's my pizza.

    2 cups sourdough starter, 2 cups flour, 2 TBL olive oil. Let dough stand covered for around 24 hours.

      Sauce- 1 can organic tomato paste, 4 tsp oregano, 1 tsp basil, 1 tsp marjoram, 1 tsp powdered garlic, add water to desired thickness.
      Olives, homemade Italian pork sausage, chopped onion, homemade mozzarella goat cheese, cheddar cheese, mushrooms.

    Flatten pizza dough between two sheets of parchement paper, take top paper off and cook crust at 425 deg for 15 min. Add all toppings and cook on broil for additional 5 minutes.

    Let cool 10 min and then cut and eat.
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    Flour and starter
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    Pizza dough
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    Shapped crust pre cooking
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    Toppings pre cooking
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    After cooking
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    With slices removed
    Staff note (Nicole Alderman):

    I certify that this Badge Bit is complete!

    Posts: 137
    Location: Portland, OR
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    Pizza made with homemade dough, from scratch, not in the bread machine:)

    Pizza dough: flour, salt, yeast, whey (because I had some leftover from cheese making, otherwise I use water), some oilive oil. Let rise and punch down twice.

    Toppings: homemade pizza sauce from home canned tomato sauce with herbs and garlic, homemade mozzarella cheese, slces of green pepper, mushrooms, grated cheddar cheese, copa and prosciuto. Added basil and feta after taken out of the oven.

    Baked on baking stone in a very hot oven.

    Edited to correct spelling mistakes.
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    yeast rising
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    mix together flour, salt, yeast, whey, oil
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    ball of dough off to rising
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    dough risen once
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    cooking pizza sauce and making mozzarella
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    rolling out dough
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    toppings on
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    out of the oven
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    Staff note (Nicole Alderman):

    I certify that this Badge Bit is complete!

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    Location: Pacific Northwest
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    It was pizza night at our house today!

    I made this recipe: and topped it with organic tomato sauce and cheese we grated.
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    Dough all mixed up
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    Dough formed into a pizza shape (thicker edge crust helps hold the sauce and keep it from burning)
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    Baked crust
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    Cheese and tomato sauce added (camera decided to be blurry)
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    Duuun-dun-dun-dun-dun-dun-dududuuuuuun! (Star Trek music to go with our pizza cutter)
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    My husband wanted his Delorean in the picture, and so it has traveled to the future via this post....
    Staff note (Dave Burton):

    I certify this Badge Bit as complete!

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    Hey there!

    I'm here at the PEP event and am finally getting to posting all of the bb's I've been working on now that we are coming to an end. I used the polydough recipe and made enough pizza for the community bb as well and will post there as well.

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    Staff note (Nicole Alderman):

    I certify that this Badge Bit is complete!

    Posts: 4391
    Location: Missoula, MT US Hardy:5a Annual Precipitation: 15" Wind:4.2mph Temperature:18-87F
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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!

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