Pizza from the Pantry

Our Pizza from the Pantry class was a huge success - and delicious too! We even made a pizza with one half grated cheese that had been frozen and the other half rehydrated freeze-dried cheese. We couldn't tell the difference! They both melted equally well and tasted great :)

Here is a wonderful pizza dough recipe from Joeby. Click HERE for a printable copy.

Pizza Dough

1 cup warm water
1 package yeast (2 1/4 teaspoons)
1 teaspoon sugar
2 tablespoons vegetable oil
2 ½ cups flour
1 teaspoon salt

Dissolve yeast and sugar in warm water. Stir with a fork and set aside for 10 minutes, or until very foamy. Add oil to yeast mixture. Combine flour and salt in a bowl and pour yeast mixture over and mix thoroughly. Let rest for 5 – 10 minutes.

Roll dough out onto an oiled pizza pan (or cookie sheet, etc.) or roll out onto a pizza stone. (I put a little corn meal under the crust - as I roll it out - to keep the pizza from sticking and it gives the crust a great crunch.)

Add your choice of topping ingredients (be creative!)

Bake in a hot 425 degree (preheated) oven for about 20 minutes. I usually start checking at 15 minutes. The type of toppings really makes a difference in how quickly the pizza browns.

Joeby made many creative pizzas, but my favorite was one with pesto, roasted red bell peppers, and diced tomatoes. It was delicious! All the toppings were from jars or cans since we were trying to use only shelf stable items, but of course you can use fresh ingredients when available.