Full Belly Farm Pizza Dough
Posted by terrepruitt on October 7, 2020
We haven’t had outside prepared food since February or maybe March. I really wanted a pizza . . . now I kinda want anything that I would normally have just to have a treat . . . for now we are not having takeout of any kind, so I am making pizza. I don’t make the dough. Dough and I have a love-hate relationship; I LOVE to eat it, but I HATE to “deal” with it. It always just sticks to my hands and I can’t deal with that. People say to use more flour but then I just end up with flour all over the place and dough stuck to my hands. A friend who used to make pizza every Friday night says she uses a bit of oil. I tried that and realized it works. So I use more than a bit of oil. At first I was just putting it in the bowl with the dough (bringing it to room temperature seems like a must) and flouring the pan, but then I decided to put oil on the pan. My niece gave me the idea to use parchment paper to roll out the dough because I was ending up with dough all over my hands AND my rolling pin. I have to put oil on the parchment paper so it doesn’t stick, but I am able to just wipe the roller off because there is no dough or even oil on it at all. Parchment paper (and my niece) to the rescue. So this isn’t really a recipe, it is just me showing how I “make” pizza. And the terrible job shaping that I do.
I roll it out directly on my pans and my pans are soooo warped that I can’t make a nice shape, I have to make whatever shape is required to try to get the dough somewhat even. Whatever the case and whatever the shape the dough from Full Belly Farm is delicious.
I take the one ball of dough and split it to make two pizzas . . . a his and a hers.
I LOVE mushrooms on my pizza and I prefer they get cooked FIRST, so I have to cook the mushrooms. I don’t really LOVE tomato sauce so I usually just put that on my husband’s pizza. I just use a bit of olive oil. Most times it is just mozzarella and mushrooms, sometimes breakfast sausage. But I asked for Ricotta (my husband does the shopping) and they didn’t have the regular kind and my husband bought some out of the deli case. I don’t know about your grocery store, but things in the deli case at our supermarket tend to be the more “gourmet” kind of stuff and definitely more expensive. This ricotta was sooooooo good. It was so smooth and creamy. Yum. I wish I would have noticed the lid was upside down when I took the pictures. I turned the tub so I could read the side but didn’t even notice the lid. I was focused on the reflection of the pizza dough label. (Ok, so I can’t take pictures NOR deal with pizza dough!)
Our pizzas turn our pretty yummy. And we get to pig out on pizza two days. Even though the crust is really thin it is yummy. Next time I am going to try a different approach to the dough and see how that goes. I might even try rolling it out on something that is flat so I can maybe get an even crust. I don’t know transferring the dough sounds too “iffy”. We will see.
I wrote a post about DIY pizza in August 2018, I mentioned thinking the dough needs to be cold . . . it seems easier to handle but the instructions and my professional pizza making friends says it needs to be room temp so when I remember that is what I try to do.
So . . . how do YOU deal with pizza dough? Do you make your own? Do you roll it or do you stretch it? What is your favorite pizza topping?
The edges were getting too crispy on this so they were picked off before I thought to take a picture . . . then after it was cooked I completely forgot about taking pictures!
Terre Pruitt's Blog 
geno said
that was very delicious, I liked it:
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terrepruitt said
:-O So glad you enjoyed it!!!
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Tokeloshe. said
It looks yummy!
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terrepruitt said
Thank you. It is yummy. I know I need to work on the shape . . . some are better than others. I normally like crust that is thicker, but this has great flavor and chewiness, it is nice thin, too!
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Sonja troncoso said
We also enjoy having pizza dough sent To Us by dinnerly.com, and it is from a group called lomonaco pizza dough, and it might be locally done because it’s about 10 miles away from our house I’m not sure if dinnerly selects different pizza dough if it’s in different parts of the country. We love it so much that every time that there is a calzone or a pizza I always select that as a meal. It is pretty much ready to go out of the bag and spreads out very easily. I always add extra vegetables like zucchini that cooks up easily in the oven along with onions and spinach if I have mushrooms definitely I love that. I have enjoyed the ricotta a lot on bruschetta if you take a risk you can whip the ricotta with some garlic and just a few herbs and spices and it becomes a super creamy topping for bread say with tomatoes or anything else that you want to put on a crostini.. thanks for the nice reminder that buying ready to go fresh not frozen pizza dough is really excellent and other people should definitely try it. If any of your friends want to try a free box of dinnerly I can give it away for free just pay shipping about $8 and you can get a free meal. Just email me personally and I’ll send it out to you.
Out the door it’s about $39 a week and you get to choose from around 9 meals, I hate to sound like a salesperson but I’ve been on this dinnerly service for a year-and-a-half now and we still really love the variety and I always add extra things and mix up what I do with it every single time I’ve gotten to be a lot better cook because of Taking Liberties with the recipes did start out excellent to begin with but are healthier and more vegetables every single time.
Sonja
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terrepruitt said
Ha, ha, ha . . .you DO sound like a Dinnerly salesperson, if I didn’t know you, I probably would have deleted your comment. Ha, ha, ha!!
Your idea of “whip the ricotta with some garlic and just a few herbs and spices” sounds GREAT. The ricotta he bought is so delicious you can just eat it plain with a spoon.
Thank you so much for reading and commenting. It is GREAT to hear from you! XO
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