Prepping for Pizza!

You can buy 20kg (50 pound?) Bags of bicarbonate of soda at feed stores for not much money.

They use it as a feed choice cattle lick in feed lots.

Tank-Girl said:

You can buy 20kg (50 pound?) Bags of bicarbonate of soda at feed stores for not much money.

They use it as a feed choice cattle lick in feed lots.

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I am thinking this is the same thing as baking soda? I have read that of all the things to store or have in our preps, it is an important one. It is not going to be easy to get some if SHTF. I have been buying it in bags from Costco. It has many uses. I don't think it goes bad, unless it gets wet or exposed to something else.

Weedygarden said:

I am thinking this is the same thing as baking soda? I have read that of all the things to store or have in our preps, it is an important one. It is not going to be easy to get some if SHTF. I have been buying it in bags from Costco. It has many uses. I don't think it goes bad, unless it gets wet or exposed to something else.

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Bicarbonate of soda is a pure leavening agent that needs a moisture and and a acid - like vinegar, butter milk, cream of tartar to activate it.

Baking powder is bicarbonate of soda with a acid added in powdered form - cream of tartar.

Buying in bulk it needs to be sealed in air tight bags or it will absorbs moisture and odour from the air rendering it useless.

Tank-Girl said:

Bicarbonate of soda is a pure leavening agent that needs a moisture and and a acid - like vinegar, butter milk, cream of tartar to activate it.

Baking powder is bicarbonate of soda with a acid added in powdered form - cream of tartar.

Buying in bulk it needs to be sealed in air tight bags or it will absorbs moisture and odour from the air rendering it useless.

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I would keep it in canning jars.

Regarding baking soda and self rising flour. In all the time I have made pizza dough, except keto dough, I have always used yeast, and never self rising flour. Maybe it would for gluten free flour. I think baking soda is a very necessary prep for all of us to store, but not necessarily for pizza.

angie_nrs said:

I recently bought some pizza stones to use on the grill b/c I know I will never get an outdoor oven. These worked great! We sprinkled corn meal on the stones before putting the pizzas on and they turned out perfect. If we were out of charcoal, we could use the stones over a campfire with our tripod grill. The stones can be fragile so you'd have to be careful. We found that we didn't need to use the lids b/c we just used the lid on the grill. However, over a campfire, the lids would probably be helpful.
https://www.marthastewart.com/shop/...pc0005-p2c613c436159a504d3755a8dd2c31843.html

I actually bought 6 of these on Amazon so that we can do these when we camp. We can just put the ingredients out and let everyone make their own. I just need to make the dough ahead of time and then we should be good to go./

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Pizza stones are a great thing for making not only pizza, but other flat breads. I keep watching for them on Craigslist and at yard sales. They do not come up very often. It seems that people do not get rid of them once they get them. I did finally get one a couple years ago and it stays in my oven.

Here's a sale on the pizza MRE's. They have a shelf life of 3 years. I don't know if this is a good price or not since I have never bought or tried them.
https://www.safecastle.com/collecti...with-pepperoni-package?variant=21164295454802

I also found a recipe for keto pizza casserole. Embedded is a youtube video on how to make it. It looks great, but I haven't tried it yet.
https://www.safecastle.com/collecti...with-pepperoni-package?variant=21164295454802

There's also this keto recipe for keto pizza crust.....haven't tried this either but hope to soon.
https://tkkitchen.wordpress.com/2012/04/21/almond-flour-crust-pizza/

personally I cant stand pizza.
forget the normal loaf of bread as we know it, I think post SHTF we will be eating something that is more like a flat bread or a damper.

lonewolf said:

personally I cant stand pizza.
forget the normal loaf of bread as we know it, I think post SHTF we will be eating something that is more like a flat bread or a damper.

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If we took a poll, you would be in a very small minority of people who can't stand pizza. You are correct, we will probably be in flat bread mode, unless we have prepared for other options.

If I have wheat I have raised bread! bread, biscuits, rolls, hotcakes, waffles and turnovers.
Sourdough is more than a friend it is salvation.

I doubt we'll have wheat as we know it post SHTF.

lonewolf said:

I doubt we'll have wheat as we know it post SHTF.

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That's why I store it. I have grown small amounts to see how it does and to find the best way to deal with it after harvest.

It looks like Patriot Pantry is sold at Walmart. It would not be cheap to stock their pizza makings!

These folks are making a pizza oven. Just a thought.

Not just for pizza, but I seriously covet this wood stove...



But without that, I should be practicing how to make pizza in a dutch oven.

goshengirl said:

Not just for pizza, but I seriously covet this wood stove...
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But without that, I should be practicing how to make pizza in a dutch oven.

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I love pizza, but don't eat much of it, as part of avoiding carbs. A dutch oven is one way to cook it.

what a cool thread, weedy!

i like making pizza now and then. im kinda lazy and just make a flat bread, put some sauce on it,. im liking the contadina pizza sauce. then some shredded cheese, some diced pepperoni and a sprinkle of parmasean, green chiles and black olives. ive canned uop a bunch of pepperoni---bought the long sticks, diced and canned half pints.

pizza is MUST HAVE for the end fo the world ya know. im pretty sure its in the Bi;ll or Rights or something

pretty cool pizza oven

jazzy said:

what a cool thread, weedy!

i like making pizza now and then. im kinda lazy and just make a flat bread, put some sauce on it,. im liking the contadina pizza sauce. then some shredded cheese, some diced pepperoni and a sprinkle of parmasean, green chiles and black olives. ive canned uop a bunch of pepperoni---bought the long sticks, diced and canned half pints.

pizza is MUST HAVE for the end fo the world ya know. im pretty sure its in the Bi;ll or Rights or something

pretty cool pizza oven

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Thank you. So funny how people love pizza. I love pizza, and Lone Wolf is the only person I've ever known who didn't like pizza, but there have to be more. I've had someone tell me that when they eat pizza, it is the only time that they drink soda. Not sure what that is about. I don't drink soda very often, but I do get that it is good with pizza.

Depending on your prepping style, pizza is one thing that we could easily prep for. If you do the prepping style of buying the ingredients for one meal for every week or every two weeks, that would be one jar of pizza sauce x 16 or 52 (weeks). I have noticed that pizza sauce is a little pricey in the grocery store. I find it to be cheapest at Dollar Tree, but I have not done a comparison by ounces.

Pizza dough is something that can be made and kept in the refrigerator for a few days, until you use it.

I find the cheese to be the trickiest to prep for. Dehydrated cheese would probably be the best bet for long term.

Pepperoni has a pretty long shelf life, doesn't it?

you can can pint jars of cheese pretty easy. i think i got that from jackie clay from backwoods. i think pepperoni can last a very long time but some years back i was in the grips of a canning frenzy and canned a few cases.
i like your ideas. pizza can be a real comfort

I just found this thread and wanted to add my $0.02.

If you prep for bread making you can make pizza dough. Same can be said for canning your own tomatoes to make sauce.

I can my own sauce in half pint jars. That makes one pizza per jar. No waste or need to refrigerate the remaining sauce.

I freeze cheese and pepperoni. I haven't figured out how to make pepperoni yet but you can top with fresh veggies from the garden.

I freeze the dough if I don't use it right away after it rises. It will rise again after it thaws. The recipe I use makes 2 pizzas in dough.

My go to dough recipe...

https://altonbrown.com/recipes/the-last-pizza-dough-recipe/

Grimm said:

I just found this thread and wanted to add my $0.02.

If you prep for bread making you can make pizza dough. Same can be said for canning your own tomatoes to make sauce.

I can my own sauce in half pint jars. That makes one pizza per jar. No waste or need to refrigerate the remaining sauce.

I freeze cheese and pepperoni. I haven't figured out how to make pepperoni yet but you can top with fresh veggies from the garden.

I freeze the dough if I don't use it right away after it rises. It will rise again after it thaws. The recipe I use makes 2 pizzas in dough.

My go to dough recipe...

https://altonbrown.com/recipes/the-last-pizza-dough-recipe/

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Thank you. This is the ingredients list. Have you converted from grams to American measurements, or do you weigh your ingredients?

• 690 grams bread flour, plus 1/2 cup for shaping
• 20 grams kosher salt
• 15 grams sugar
• 9 grams active dry yeast
• 455 milliliters filtered water
• 15 grams olive oil, plus extra for brushing crust
• Sauce and pizza toppings, as desired

Weedygarden said:

I love pizza, but don't eat much of it, as part of avoiding carbs. A dutch oven is one way to cook it.

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I use to make Keto pizza when I was more strict low carb. Just the cheese and pepperoni in the oven until the cheese bubbles.

Weedygarden said:

Thank you. This is the ingredients list. Have you converted from grams to American measurements, or do you weigh your ingredients?

• 690 grams bread flour, plus 1/2 cup for shaping
• 20 grams kosher salt
• 15 grams sugar
• 9 grams active dry yeast
• 455 milliliters filtered water
• 15 grams olive oil, plus extra for brushing crust
• Sauce and pizza toppings, as desired

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I weigh them. I have several scales both digital and analog.

I made pizza on the inverted lid of a dutch oven and it turned out really good.

The best prep for pizza is a mud oven. It will cook your pizza in under three minutes. When we used to have parties we would let everyone make their own personal pizza, and then one after another cook them, only took a few minutes to get them all cooked as the mud oven does it so fast.

For Keto Pizza, the crust is super easy to make. I still use the recipe for this pizza b/c it's good and EASY.

Preheat oven to 400 (or warm up your pizza stone on the grill)
For crust, mix 4 eggs with 6 oz of shredded cheese (either mozzarella, provolone, or parmesan). When the oven is ready spread the mix in a pan over parchment paper and bake for 15 minutes until the crust turns golden.

After the crust is done, remove it and increase the temp to 450 degrees while you put sauce (ranch or pizza) over the crust and put on the desired toppings. Bake an additional 5-10 minutes until done to your satisfaction. We usually topped with pizza sauce, pepperoni, bacon, ham, sausage, mushrooms, onions, and moz cheese. Yummy!.....and filling too.

Keto Pizza crust is amazing. I still can't believe its as good as it is.

http://savoryseasonings.blogspot.com/2009/03/little-caesars-pizza-dough.html
Little Caesars Pizza Dough
http://savoryseasonings.blogspot.com/
1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)

Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).

Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.

3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).

45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).

15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.

*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!

This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.

After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!

I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!

Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!

This recipe also makes fantastic breadsticks to go along with your pizza. Roll dough into strips, then place on a greased baking sheet. Brush with olive oil, top with herbs or cheese. Bake at 425 F for 12-15 minutes.

http://savoryseasonings.blogspot.com/2009/03/little-caesars-pizza-sauce.html
Little Caesars Pizza Sauce
http://savoryseasonings.blogspot.com/
1 (15 oz.) can tomato puree
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder

Pre−mix the dry ingredients, mix, and set aside. Combine with tomato sauce and mix well. Makes 2 cups of sauce, enough for 2-3 12” pizzas. Freezes well.

*****
This sauce is simple to make and is our favorite. It's posted on several websites including the Pizzamaking forum, as copy cat recipe for the Little Caesars pizza sauce (with my adaption, removing the msg that is usually added). You can premix the spice blend to have on hand or make a single batch.

I don’t eat a lot of canned tomato products, but for this recipe along with other tomato puree recipes, I use Muir Glen Organic products.