Food Storage Pizza Recipe

Written by The Ready Store

Imagine having fresh, home-made pizza any time of the year, no matter the situation. That is why this recipe rocks! You can create pizza with food storage items that last for 20-30 years!

You can also use this recipe to create calzones, cinnamon rolls, bread sticks and more!

Pizza Dough | Photo courtesy of Broke Ass GourmetCrust

Ingredients
3 ½ cups Saratoga Farms Flour
1 cup warm water
1 packet dry active yeast
2 tbsp Saratoga Farms sugar
2 tbsp olive oil
+ olive oil for the bowl
1 tsp Saratoga Farms salt

Directions
Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour.

Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes.

Set aside in an oiled bowl, covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes.

After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you’re impatient).

Bake at 475 on a floured pizza pan or stone for 15-20 minutes until the crust is golden-brown and the cheese is melted and browned in spots. (Recipe courtesy Broke A Gourmet.)

Food Storage Pizza | Photo courtesy of bargaineering.comToppings
After you’ve made the dough, feel free to add pizza sauce or Saratoga Farms Instant Marinara Sauce – which is just-add-water.

Once you place the sauce down, add Saratoga Farms Shredded Sharp Cheddar Cheese or
Shredded Mozzarella Cheese.

After you lay down the cheese layer, add White Onions, Mushrooms, Bell Peppers, Diced Beef, Sausage, Diced Ham or Pineapple to create your personalized pizza!

Updated March 5, 2012

10 Comments

  1. Bonnie wrote:

    Wish u had it so recipes were easier to print off, e.g., where u could click if u just wanted recipe…thanks

    March 6th, 2012 at 12:12 pm
  2. admin wrote:

    That’s a good idea! I’ll look into creating something like that!

    March 6th, 2012 at 4:03 pm
  3. Bill Frye wrote:

    This looks very interesting to try.

    March 7th, 2012 at 9:22 am
  4. Gail wrote:

    How would you store active yeast for any period of time? How long will it last after the expiration date on the package?

    March 8th, 2012 at 6:55 am
  5. admin wrote:

    Hey Gail. Ya, active yeast might be a little tricky. We keep our yeast in a tupperware in our freezer. This should keep the yeast good for up to a year. But if the power goes out…?

    March 8th, 2012 at 11:07 am
  6. Mike wrote:

    Is Saratoga Farms in any way associated with Saratoga Springs. New York?

    March 9th, 2012 at 8:05 am
  7. admin wrote:

    Nope. Sorry. Saratoga Springs, Utah.

    March 9th, 2012 at 9:10 am
  8. kelly wrote:

    I’m trying to figure out a way to have pizza in grid-down: No electricity, no oven. Solar oven might not make crust work. Any ideas on how to cook pizza over a wood/charcoal fire?

    May 24th, 2014 at 6:54 am
  9. Kathy wrote:

    Kelly check your local stores for things that you can use on your barbeque grill. I think there is a grand gourmet brand that does things like pizza stones for a grill. You might be able to adapt that to a wood/charcoal fire

    June 5th, 2014 at 11:58 am
  10. Robert wrote:

    So where do we get the 25 yr old olive oil and yeast?

    June 12th, 2014 at 10:07 pm

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