This recipe is from scratch, with no need to knead the dough. You can use pasta sauce or crushed tomatoes or tomato paste for the pizza sauce. Top with fresh veggies from the garden. This post is a little off-topic for a prepping blog, but cooking is a useful self-sufficiency skill. Also, homemade pizza is delicious.
Dissolve 2 teaspoons of yeast in 1.75 cups of water.
Use hot water from the tap — not scalding hot, but warm enough to help activate the yeast. A temperature range of 90 to 120 degrees F is ideal. Let the yeast sit in the water for a few minutes, until all the clumps of yeast are dispersed in the water.
Add 2 teaspoons of salt.
Add 3 cups flour. A high protein flour is preferable: hard red spring or winter wheat, or any flour specific for bread.
Stir until you have a wet dough.
Cover and allow to rise at room temperature for 2 to 3 hours.
Lightly oil two cookie sheets.
Divide the dough into two equal portions, and place one on each sheet.
Spread the dough out on the cookie sheet according to your preference for pizza crust thickness: thin dough for thin crust, thick dough for thick crust. The dough will rise, about doubling its height.
To spread the dough, I take a large piece of plastic wrap and oil the surface. With the oiled side against the dough, I then flatten the dough and spread it over the pan. An uneven shape to the final dough is fine; it might not fill up the whole sheet. Uneven thickness is OK too. You can also use a rolling pin over the plastic wrap, if you like a very and even thin crust.
Remove plastic wrap from dough.
Place both cookie sheets with the flattened dough in a warm oven (90 to 105 degrees F).
Allow to rise for at least 2 hours.
Remove dough from oven.
Preheat oven to 425 degrees F.
For pizza sauce, use any of the following:
1. Crushed tomatoes: Strain out the excess liquid. Mix the crushed tomatoes with olive oil and add a little minced garlic.
2. Tomato paste: Add a little water, sugar, and olive oil.
3. Pasta sauce: Thicken with tomato paste.
Cover the dough with the sauce.
Add shredded cheese (a mozzarella and cheddar mix is my favorite).
For toppings, I suggest sliced veggies from the garden. Soften them by steaming for 2 minutes in the microwave. Strain and cool. Then add to the pizza.
Bake at 425 for 12 to 15 minutes, depending on the thickness of the crust. The bottom of the crust should be crisp and golden. The cheese should be melted and a little brown at the edges of the pizza.
Cool on a wire rack. Cut and serve.
Tastes great as a cold leftover too.