Welcome to Pizza Success: The Second Time Around!
After the shameful mess of having to painfully scrape my very first homemade pizza pie off the paddle, I almost gave up.
But the tantalizing tastes that survived pushed me to create this page - a testament to overcoming kitchen failures and persevering until I can perfect this pie.
My dough may have stuck and my toppings tumbled, but I'm not letting one frustrating flop stop me from baking pizzeria-quality pies at home.
I felt I had to make another one (such hardship there—not!)
This time I followed Anita's instructions! (Learn more about Anita and James' new hobby at the bottom of this post).
I used parchment paper and precooked the pizza crust for a few minutes first ON the paper ON the stone in the oven!
I put the parchment paper on the spatula, cut it down to size, and left about a one-inch overlap of paper all around. I then placed the crust on it and shaped it so it wasn't hanging off the spatula/paddle!
I pricked the dough to stop bubbles from forming. I then put it in the oven and baked it for 3 minutes.
There's the dough, in the photo, ready for the oven, sat on the parchment paper. The recipe for this easy-to-make dough is here.
After the pre-bake in the oven, I brought it out and added my sauce, the cheese, and sautéed onions along with green, red, and yellow peppers, olives, and mushrooms.
Here's a TIP: next time I shall pre-bake it for five minutes as my cheese ended up getting a little too brown for my liking because I was waiting for the crust to turn just the right shade of 'done'.
Into the oven it went for about 15 minutes—but see the TIP above about baking the crust first for probably five minutes.
I forgot to mention earlier—I've been using the oven at 450°F instead of 475°F. No real reason. To be honest, I was scared of burning the crust and having my toppings not get hot enough. And that won't do!
It was just a case of turning down the heat to avoid scorching the crust - and baking it a little longer.
Here's a quick list of perfect pizza toppings made from dehydrated veggies. Rehydrate them first so they don't soak up the tomato sauce!
I hope these toppings spark some pizza inspiration after making good use of your dehydrated ingredients! Let me know your favorites by using the form coming up!
Here are some of the best types of cheese to use on pizza:
The possibilities are endless for creative, delicious pizza cheeses! Just be sure to use quality, whole milk varieties for the best melt-ability and taste.
Are you dying to show us your dehydrated culinary creation? Share it! Your recipe will have its very own web page -- on this website -- auto-magically!
Don't be shy! Send in your favorite pizza pie recipe using the easy form above. If you've got photos, that would be awesome if you'd share those too!
Tell us why your pie is so good, how you made the crust, and what special tips and tricks you have for a perfect pizza crust.
I just wanted to add this! Anita and James live in Bonnie Scotland.
They have also turned their hands to making lots of home-made goodies like coat hangers, and storage cabinets—some with stained-glass inserts—and they're beautiful!
All of their pieces are made with such loving care, it's a wonder they can bear to part with them!
Recently, Anita told me that James has changed course, and now modifies campers!
PS - The adjective "bonnie" means beautiful or attractive in Scots language and has been used to refer to Scotland for centuries now.