Pizza by Gaby de Wilde

*some sort of yeast for the flavour
*some sort of baking powder
*freshly ground peppers
*hot peppers
*some sort of frozen vegetable mix for soup

*generic fast expiring pizza topics


Start the yeast (powder) by adding some water and some sugar, use water that feels colder than your finger but dont put your finger in the water.


you mix some of the baking powder with the flower, if your yeast is working wonderfully you need only a little bit. If the yeast didn't work out for some reason then you use as much instant as it says on the box you should use. We don't really need the real yeast to work to rise the dough, it is only for the flavour.

Take a bunch of flower and put it in a bowl, start small, get a feeling for it, mix in the yeast water and some more water to make it into a batter, we are not going to wrestle with it the way one would usually make dough. We want it to be almost liquid.

You take a deep dish, cover the bottom with some flower, something like 1 greedy spoon of it, poor the batter on top, another deep dish to cover the top. Put hot water from the tap in a pan, put the 2 dishes with the batter on top so that it stays warm.


Chop some of all of the usable ingredients in your kitchen you remember having, and put it in a dish. It doesn't matter if you forget some, just use it for the next Pizza.

One strategy I like is to buy all the ingredients that preserve reasonably well then use so little of things that you barely finish the supply before it expires.

I cant stress this enough: Use as little as possible of everything. Only use more of something if it doesn't cost anything or if you have to finish some ingredient before it expires.

For example: If you slice 2 small mushrooms into the mix it really improves the pizza, a bit more would work out just fine. But here they sell the mushrooms in boxes big enough to make 6 mushroom heavy pizzas or 9 rather shroomy ones. That means 3 shroomy pizzas per day for the coming 3 days. (way to much) For me that usually works out as 2 the first day and 1 the second then use the rest for some other meal to avoid the mushroom vendor lock in. While tasty and decorative the shroom has very little nutrition.

The salami in contrast can sit there on the shelve for 10 times as long as you need it to. Using as little as possible of each ingredient, technically, you could put 1 slice of salami on every pizza without ever risking the salami going bad. They would all improve without costing anything.

Garlic doesn't expire that fast either. Only a few slices of the frozen hot perper is enough to accomplish the effect.

If you can then use a little from 5 cheeses rather than 1, but 1 cheese is really enough to make the Pizza.(as in making the man) Try put the cheeses on their own side of the pizza so that you taste the difference.

Mix in up to 3 table spoons of frozen soup vegetable mix. One does really want some sort of vegetable in the perfect food. This soup mix stuff gives you little bits of things like half a slice of carrot, 1/1000 of a broccoli, 2 slices of leek etc The soup mix has all sorts of things that would destroy your hope for good pizza when used in large amounts.

Chop up to half an onion, slightly less than 1/4 seems ideal. Cover the chopped end of the onion and it will stay usable for some time.

Now you add your randomized fast expiring ingredients.

Mix the choppings and add salt, peper thyme, oregano.


You have to wait a bunch of time for the dough/batter to rise, chopping everything up and cleaning up after yourself doesn't take half that time. Clean everything and set up shop for the next pizza you will bake in a few hours.

Periodically check back in and have a looksie if the blob got any bigger. You dont have to finish the "hard work" right away, it is ok if you let it sit there for a few hours. The chopped toppings may expire faster (specially meat of course)

If your dough sort-of grew sort-of, you switch on the oven, bring in the baking tray, dust flower on it, 2-3 greedy spoons, The idea is that you want to be able to separate the pizza from the tray when it is done, one could use oil normally but our dough is much to wet for that to work properly. You have to get a feeling for the amount to use to make things not stick, this will probably involve glueing the pizza to the tray at least one time. Use enough flower to avoid this.

Also put some flower on top of the dough and flip the dish onto the flower covered baking tray so that the blob almost spreads out over the whole tray by it self.

Put some more flower on top of it so that you can push it outwards into the shape and size of crustation you desire, precisely the size of your likings.

(note: You get a better flavour adding the salt after letting it rise, just put it in the ingredients rather than in the bread.)

If the hand of soup mix contained any big chunks they should be defrosted enough to chop them down to the perfect volume.

Now bring in the ketchup! Dont bother fermenting your own, it wont be noticeably better than real ketchup. Tomato as a topping is nice but not necessary. The spoon of ketchup is a good minimum amount of tomatoness.

Carefully put the ingredients on top, dont try to spread them to the sides to much, you can get holes in the batter that way.


Put it in the oven!

Keep an eye on the time and on the color of the bottom of the pizza. Lift it with a spatula to look under it.

The time is not as important as the color but it will help you get a feeling how long it is going to take.