Today we're going to make..

You might be thinking, "Bread pizzas?  Come on, anyone can make those!"  Sure, take a piece of store-bought bread and throw some tomato sauce and cheese on it, right? 

This one is better, I think.  The bread I use here is based on a pizza crust recipe that I developed.

This may not be the absolute best recipe that I worked out;  this may have been one of the earlier iterations, but I was able to make some bread that was delicious.  So, at some point I thought this was good enough to write down: 

The Basic Bread Recipe
that I've been using. 

     337 grams Organic All-Purpose Unbleached Flour
     240 ml of good water (read my book for details)
     1 tsp Active Dry Yeast  (you will learn a lot about these critters in the book.)
     1/2 tsp Salt (good salt, no toxic flow-enhancing agents added)

That's about 71% hydration, which is a little wet.  As you knead the dough, dust the countertop with enough extra flour, and keep doing so, until the dough reaches a good consistency:  hydrated, but not enough to stick to your hands terribly.  Shoot for 60 to 65% hydration by the time you're done.  That means your "dusting" flour should amount to about 37 grams more.  That's an extra tapped-down 1/4 cup, approximately. 

So overall, your flour for the whole recipe is going to consist of about 2 1/2 gently tapped-down cups' worth.

You'll want to knead this dough for 8 to 10 minutes by hand.  Make sure you knead it enough to incorporate that "raw" flour that you used to dust the counter. 

A rise of about three hours usually does the trick for me, but I like the kitchen temp to be a bit cooler.  This keeps dough rising at a manageable rate.

Then, bake in a loaf pan for 35 minutes at 375 Fahrenheit.  When the bread cools, cut into slices about 1 centimeter thick.

You can get a passable bread just by following this recipe as given here, doing the standard "rise-until-doubled" method (i.e., no slow-ferment), and your bread & pizzettas will taste pretty good.  

Update: I had written a detailed book about making bread and pizza crust, including some ideas on how to mitigate wheat germ agglutinin and the dreaded "33-mer" of gliadin.  These are things that are related to my field of training, biochemistry.

But the thing is, a highly-technical book does not appeal to that many people.  In fact it bores them.  So, it's difficult to even make enough money to cover the time spent writing a book;  also because we live in an era where a lot of people expect knowledge to be available for free.  And I wish that useful books could all be free, but if you think about how much value there is in a good technical book, it's amazing.  Definitely worth it to buy one;  in fact, selling books was what started Amazon.

Anyhow... since this article was already up here, I might as well leave it up.  And there's already the basic bread recipe up there, for free, so you don't need to buy a book if you don't want to.

So now it's time for

Making The Pizzettas

Aside from the bread itself, the key to making these pizzettas is to keep the bread from getting soggy

First, toast the bread slices lightly.  The ones made with my recipe have something of a French-bread consistency, so they work well.

Next, put slices of mozzarella cheese directly on the bread.  Sprinkle the cheese with garlic powder and some olive oil.  Then, coat with your favorite sauce.  I like organic crushed tomatoes in a glass jar, but for most of these we actually used jarred pasta sauce. 

Preheat your oven to 400F.  Arrange the pizzettas on a steel pizza pan or baking sheet.  Bake them in the oven for 8 minutes or until the cheese is melted.


Three to four of these mini pizzas make a meal for one adult.


There you have it;  better than the English muffin pizzas that we used to make (when toaster ovens were still a novelty.) 

I hope you've found this article helpful.  You can really help me out by purchasing any of your stuff through the Ebay or Amazon links on here. 

As always, thanks for visiting this website!

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