Skipping the second half... you know, in compliance with all those apocalypse rules in place everywhere...
Since the hair on my neck still stands up every time I see the prices in our neighborhood pizzeria, have been experimenting with making some at home. (1st Yey for having an oven again after years! 2nd Yey for being able to make the thing GF and use random leftovers etc. as toppings, just as long as I stay away from blue cheese to keep the peace at home, apparently.)
Try 1:
Found a gluten free dough recipe online. Spent an eternity + a bunch of nerves (how to tell I'm having a nasty time cooking - the kitchen isn't sparkling clean by the time I finish), ended up with two times the amount I needed of an insanely liquid batter-like thing. Cooked half, put the rest into a baking-paper-lined bowl and tossed into the freezer.
Effort and time: 8/10
Taste: 7/10
Bonuses: GF; easy to just pour into pan; leftovers for next time
Try 2:
Used the frozen dough from last time, plopped it out of the bowl and straight onto an oven pan with the paper, forgot for a few hours by which time thing had melted and deposited it neatly into a thin layer.
Effort and time: 2/10
Taste: 7/10
Bonuses: GF
Try 3:
Used the same recipe as before, except nothing worked. Instead of liquid, thing was like a super dense sticky yet fragile yeast-based dough, completely impossible to spread out and didn't even begin to cover the pan, not to mention having leftovers. Someone explain this to me...
Effort and time: 9/10
Taste: 5/10
Bonuses: not a single one
Side-tracked:
Since cooking seems to be IN now (Heyyy, I was doing that before it was cool... and don't even get me started on growing plants...), google has started to recommend all sorts of simple-and-easy recipes in its news feed. One of them: "2 ingredient garlic knots". Having learnt what those are from a youtube cooking show we sometimes amuse ourselves with just a day prior, naturally I had to try them out. Of course, the 2-ingredients turned out to be a self-rising flour consisting of 4 ingredients + yoghurt and completely disregarding the multi-ingredient garlic-seasoning mix on top. Anyway, the thing was still relatively easy, so mixed, tied, brushed and baked they got. The result was a bunch of extremely dense dog-shit-shaped things. Actually weren't that bad, if you like to, you know, chew a lot...
In any case, the batter felt like it would make a pretty decent pizza base, so:
Try 4:
1/2 teaspoons salt (the original was in the absurd-units, and since I found respective measuring cups in the drawer, didn't bother to convert)
1 teaspoon sugar
2 teaspoons baking powder
2 cups flour
1 cup plain yoghurt
Mixmixmix --> baking paper onto pan, dough onto that --> wet hands (many times over) and spread the dough
Oven to 180C, bake the base for 10-15 min
Add toppings, bake at 210C for ~10min
Effort and time: 2/10
Taste: 8/10
Bonuses: very easy to tune amounts and seasoning
Not sure whether that last one even needs baking powder - it's not like I want my pizza to go ballooning off the pan somewhere. Also can make the base half as thick next time, I suspect, less empty carbs that way and all that jazz...
Cheers,
Hedi
