Stored Food Recipes: Pizza for Preppers

Many preppers have a large amount of stored staple food — flour, rice, pasta, legumes, oil, sugar, etc. — but not too much experience cooking from stored food. Readers have repeatedly raised the question, in response to my 50-dollar 30-day Emergency Food Kit and my 20-dollar 20-day Emergency Food Kit, “How do I make meals with this stored food?” So I’m planning a series of posts with recipes using stored foods.

These recipes assume that the SHTF and your food supply is lacking in fresh foods that spoil quickly. You are cooking mainly from stored foods. The recipes will sometimes use canned goods that I’ve not previously recommended for storage. Plan ahead; consider which recipes you’d like to use and stored the canned goods and other items needed.

For bread recipes, I suggest that you buy a pound (or more) of yeast and then keep it in the freezer. Yeast can be added directly to a recipe from the freezer, without thawing. If the power goes out, the yeast can be thawed and refrozen without any problem. A typical loaf of bread will use 1 to 2 tsp. of yeast (4 to 8 grams), so a pound of yeast should make 50 to 100 loaves of bread.

My favorite website for pizza and bread recipes is The Fresh Loaf. I tend to use those recipes that take the least amount of work (lazy chef here). Also, I adapt recipes to use fewer ingredients, to prefer ingredients that store well, and to make the recipe quicker and easier to make.

I made this pizza recipe yesterday for dinner.

Pizza Dough
2.5 cups white unbleached wheat flour (I used organic because I prefer flour without barley malt).
2 T sugar
2 T extra virgin olive oil
2 T flax meal (optional)
3 T instant non-fat dry milk (optional)
1 t salt
1 t yeast
1 cup water

Makes one large pizza. T is tablespoon and t is teaspoon.

For a chewier thicker crust, add some powdered milk to the water (1 to 3 T to 1 cup water).

All of the ingredients in this recipe store well. Keep the yeast in the freezer.

(1) Combine water and sugar; stir. Heat in microwave to 120 to 130 degrees F. I use a digital meat thermometer to check the temp. Add yeast and stir. Allow yeast to activate and start growing (10 to 15 min.).

(2) Combine flour, flax meal, milk powder, salt.

Combine first two sets of ingredients and add olive oil. Stir well.

Knead the dough for about 8 to 10 minutes. Knead in extra flour if the dough is too moist.

Shape as a ball and place in an oiled bowl with oiled plastic wrap cover. Allow to rise for a few hours (should at least double in size).

* For a thinner crust, roll out the dough with a rolling pin into the shape of the pizza (oblong is easiest).
* For a thicker but uneven crust that will rise a second time quicker, stretch the dough by hand (don’t roll with pin).

Place on oiled cookie sheet, and cover with oiled plastic wrap (same wrap used for bowl).

Allow to rise a second time (couple of hours). I start around noon time to make pizza for dinner because of the rising time.

Pizza Sauce
For the sauce, I use tomato paste with olive oil, water, sugar and spices added to taste. I like the sauce very thick, so I don’t add much water. You’ll have to experiment to get a sauce you prefer. Mine probably has too much sugar and cayenne pepper for most people’s tastes.

The traditional American pizza has mozzarella cheese. If you have some in the freezer, fine. In my Italian family, we make a traditional pizza handed down from generation to generation that uses tomato paste for the sauce and grated Parmesan cheese only for the cheese. Grated Parmesan cheese stores fairly well without refrigeration. It’s a thick pizza dough without the tons of cheese that the American palate prefers. It’s probably not what you’re used to, but we like it. I suggest it here because it does not require refrigerated cheese, and tomato paste is more compact for storage than jars of tomato sauce.

If you have a small garden, you can add fresh peppers or other fresh vegetables. I suggest cooking the peppers/veggies first with a little oil in a frying pan. Otherwise, jars of roasted red peppers keep well and work fine on pizza.

Cook the pizza in a 450 degree F oven for about 10 to 12 minutes. Cooking temp varies depending on thickness of pizza and your oven. Check the bottom of the pizza to make sure the crust is crisp. The top should be slightly browned around the edges.

This pizza was delicious. Oh yeah, and I added some leftover steak to the toppings (does not store well). More recipes to follow.

– Thoreau

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