With our traditional lifestyle we greatly enjoy incorporating traditions of the past as well as creating our own. Friday's are typically pizza night in the wilderness and I thought I would invite you along.
Normally, we make both a gluten free pizza and a regular wheat pizza, but since the Mountain Boy is in Pennsylvania visiting his grandparents for an extended spring break we only needed a regular wheat pizza crust.
I am trying to film and incorporate more YouTube videos from my channel MountainWomanJournal into my posts. I have so much information I would like to share with you all, but 24 hours in a day just isn't enough. 🙂
Below I am going to include my video in the post and below the video you will find my recipe for our favorite pizza dough.
As I have stated on my video – if you have tips, tricks or ideas of your own to share, please don't hesitate to add comments either on YouTube or here on my blog. I am not a genius and I do truly LOVE to learn new things so sharing is encouraged. If you have questions I also encourage you to ask them. My thoughts are that no question is a stupid question and the only way you will learn or know is to ask. So please step on up and feel free to add comments.
- 1 tbsp yeast
- 1 cup hot water (110 degrees or less)
- 1 tsp sugar
- 1/4 cup olive oil
- 2 1/4 cup flour
- Preheat oven to 450 degrees
- Add everything in a bowl except for the flour and allow to sponge.
- Add flour and knead.
- Dough will be slightly sticky.
- Let sit for 10 minutes or put in fridge for the day until you are ready to use.
- When using just gently stretch your dough to fit your pan. I bake my crust for 5 to 10 minutes prior to decorating it. 🙂
- Add your preferred toppings. We use black olives, mushrooms, ham or meat of choice, onions, pineapples and either mozzarella cheese or buffalo hot wing cheese.
- This recipe makes one crust that will stretch to a 12 x 15 lipped cookie sheet. The amount it will serve will depend on your eaters. That one pizza serves two people each 3 pieces of pizza. 🙂
- You could also make this pizza in a cast iron skillet – it would make two pizzas in a large skillet.
I hope you enjoy this recipe. Many more to follow – I have wilderness breads and kaiser rolls coming next.
God Bless!
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Hi Tammy,
Just a couple of questions. The recipe says 1tsp sugar but I thought you said 1tbsp of sugar in the video. I also noticed you put salt into the mixture but not in the written recipe. My yeast mixture was bubbly but not really like a sponge even after 15minutes. Would that be because it is winter here in Australia and a bit colder. And roughly how long do you cook your pizza? I have wanted to cook pizza for so long but have been hesitant because I’ve never been much of a fancy cook. Mine is just about ready to come out of the oven so I’ll let you know how it went.
Blessings Gail
Hi again Tammy,
Very happy with my first attempt. My husband wants me to make a thinner crust next time so I will make two medium pizzas and flatten them out a bit more, but using the same amount of ingredients.Thank you so much for your kindness in preparing this video and your recipe.
Blessings Gail
That’s cool you can make ahead and stick it in the fridge.