Bread and Pizza By Anita!

This bread and pizza by Anita is delicious! I tried my hand at this recipe because Anita and James shared their bread recipe with me and I used it to make this tasty pizza dough.

Read on to See How My Bread and Pizza Turned out :-)

Anita did ask me later how the pizza making went, and I told her to have a look at the page you're reading now. She kindly pointed out that I had not followed her directions properly—see below!

You see, I was having problems getting the pizza pie off the spatula!

Here's How to Fix the Spatula Deal!

The trick to getting the pizza off the spatula is this: Anita uses non-stick parchment paper!!! I DO WISH I'd read that earlier.

She cuts paper to fit the baking stone, puts the raw dough on it, and lets it rest for 20 minutes.

THEN Anita bakes the EMPTY crust shell for about 2 to 3 minutes... and then removes the parchment paper from underneath the crust. This means the dough isn't raw and won't stick to the spatula. To be on the safe side, I dusted the spatula with some ground-up oatmeal.

Bear in mind my spatula is metal; I'm pretty sure you wouldn't have the same sticking issue if you used a wooden pizza paddle.

Time to Add the Toppings!

Now it's time to add the toppings after the crust has finished baking. I can't wait to report back to let you know how the spatula remedy worked this time!

My hubby just walked by and said "That was your baseline pizza, Susan!" :-)

Also, Anita says to add the sauce first, then the cheeses, then the toppings! I'll get it right next time! Look here! I did it right this time: Anita's Pizza Take-Two!

Here's the dough. See the pictures below, just after mixing - and then two hours later.

Bread and Pizza Dough—Two Hours Later

Not only are Anita and James excellent cooks, but they also modify campers. Check out Anita's hubby James' newfound passion: quirky camper modifications!

The photo above shows the rolled-out dough for the pizza crust, then the spatula dusted with ground-up oatmeal, and then the crust with the edges rolled up a tad to keep the sauce from spilling out!

Almost ready for the oven! Just need to add three cheeses.

I added about 4 oz. of grated medium Cheddar, maybe 2 oz. of grated Parmesan, and about 3 oz. of Mozzarella. This is what I had on hand in the refrigerator.

I put lots of homemade sauce, with some rehydrated peppers, and mushrooms on the pastry BEFORE I added the cheese. Of course, you can use fresh peppers and mushrooms too! :-)

Into the oven it went... with a bit of a battle, but eventually, I won. But it wasn't a pretty sight. And the photo on the right (above) is what it looked like 20 minutes later! Remember, THIS was BEFORE I learned the trick of pre-baking the crust, and lightly flouring the metal spatula.

My husband ate all that for his lunch—he deserved it, though. He'd been out mowing the grass for hours on end.

I ate the scrunched/messed up part from forcing it OFF the darned spatula... I'm not brave enough to show that mess here! :-)

Anita's Bread IS Easy to Make!

Here's Anita's bread recipe. I wrote and asked her if I should have kneaded the bread at all. Her answer: "No"—so how easy is that? She said to just "mix it well, and then let it sit for two hours." 

Now, even I can do that!

Here is the bread after its two-hour wait, then lightly floured on top so I could score it. It's now ready for the oven! I decided to "bake" the stone for a short while so it could get really warmed up.

Please note: I only used HALF of the ingredient amounts from Anita's recipe, as it was my first time making it. Half of the ingredient amounts made this one loaf AND the pizza! Yummy.

Thanks for reading!

To this day, my hubby says that the Anita's Bread and Pizza was the BEST pizza I'd ever made! Ha.

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