New Rules + {Homemade Self-Rise Pizza}

Posted: February 8, 2013

It's been one of THOSE weeks!  My days have been memorable in terms of raising a happy, healthy child.  Babycakes is in the middle of her "wonderful twos" and never ceases to amaze me with her intellect, challenge me with her negotiation and reasoning, and drive me absolutely bonkers with her lack of obedience.  That sounds nicer than it could have, right?  Earlier this week, she exclaimed: "I just LIKE being naughty, Mommy!!" Don't we all...don't we all... And today these rules were created.

New Pfeiffer Household Rules:

  1. No getting off the toilet with poop on your butt and trying to wipe it yourself with your hands
  2. No putting entire rolls of toilet paper in the toilet and trying to flush
  3. No more "privacy" while pottying for anyone under three in the house, even if requested nicely with appropriate "please"s and "will you"s

I lost a few Facebook fans who didn't really like to hear about potty details...but when you're knee deep in it, you just have to vent..and laugh about it. :)  So, please forgive me. But this is me and where I'm at right now. 

I redeemed the day with a new pizza recipe and a dip in the hottub.

Introducing Homemade Self-Rise Pizza:

I will never again have time for this 4 hour-prep pizza crust.  So, this is an adaptation of my earlier self-rising beer-crust pizza recipe. But, even simpler. And better.

This pizza takes 30 minutes from start to finish!  You mix the dough ingredients together, press it into a cookie sheet (or pizza stone), then pre-bake for 10 minutes. No waiting for 4+ hours for dough to rise. Then, add your toppings and bake for another 10 - 15 minutes, and you're ready to enter pizza bliss.

It is by far the best crust I've made yet! Perfect thickness. Perfect density. Perfect strength. Perfect sweetness. Perfect toppings. Perfect ratios. Perfect everything.

Happy Friday and have a GREAT WEEKEND!!

Homemade Self-Rise Pizza

Description

Homemade Self-Rise Pizza // @noshandnourish

Ingredients

2 cups
Flour (I used Bob's Redmill Unbleached White)
3⁄4 tablespoons
Baking Powder
1 tablespoon
Grillmates' Tomato, Garlic, Basil Marinade (dry seasoning packet)
1 tablespoon
Ranch Dressing
3⁄4  
Bottle of Dark Beer (I used New Belgium's 1554)
1 tablespoon
Brown Sugar (or sub 1/2 Tbsp Agave Nectar)
1 can
Pizza Sauce (I use the Classico brand)
1 package
Mozzarella (or 6 Italian cheese mix)
20  
Turkey Pepperonis
1⁄4 can
Diced Pineapple

Instructions

  1. Preheat oven to 375.
  2. Mix all crust ingredients together in a bowl (everything except sauce, cheese, & toppings). 
  3. Use non-stick spray on a cookie sheet or pizza stone.
  4. Once the dough is thoroughly mixed, add some flour on your hands to press the dough into the bottom of a cookie sheet. 
  5. Prick the dough with a fork about 10 - 15 times.
  6. Par-bake the dough for 10 minutes (meaning bake just the dough by itself for 10 minutes). 
  7. Remove the partially baked dough from the oven and add the sauce, then the cheese, then the toppings.
  8. Bake for another 12 - 15 minutes, until the cheese is properly melted and starting to brown slightly.
  9. Slice up and enjoy!

Yields 12 Slices

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Comments

Submitted by Wendy - February 8, 2013 - 9:06pm

Can't wait to try it 30 mins way better than 4 hours.

Submitted by Michelle @ Eat Move Balance - February 8, 2013 - 9:17pm

What a creative pizza crust recipe . . . with beer in it! Great idea!

And, hilarious about the household rules. lol. I love it.

Submitted by Geraldine - February 10, 2013 - 5:35pm

Hi
This is a great blog, thanks!
Please can you tell me if you followed the reboot plans on reboot with Joe website (http://www.rebootwithjoe.com/rebooting/plans/)? Or did you make your own one up?
Thanks!

Submitted by kelly - February 13, 2013 - 5:08pm

I made up my own. Though great, I found their plans to be a bit intense - as far as sooooooo many ingredients and a lot of time required to create each meal... I tried to make a simplified version. http://www.nosugarsweetlife.com/content/juicing-weightloss-improved-heal...
Submitted by Steph - February 10, 2013 - 11:31pm

Pizza looks delish! Love love love your potty rules. Hilarious! LOL

Submitted by Brittany - February 12, 2013 - 7:50pm

Oh how I miss gluten!! Sweet Babycakes. Those "rules" made me laugh... priceless!

Submitted by Chris - February 16, 2013 - 12:34am

We decided to have pizza night tonight (mom-in-law is in town and it was actually her request after she saw the pictures I posted on FB of the pizza I made last week using your beer crust recipe). I was hesitant to try this one, because I liked the beer crust recipe so much and I didn't know if I wanted to tinker. But I've come to trust your recipes, and I knew that if you said it was better that it probably was.

It was close, but this one did win out. Nice job!

I've had a lot of fun over the past two weeks trying your recipes. :-) They are all so delicious!

Submitted by Brenda - February 26, 2013 - 1:52pm

Sounds delicious, but can't use beer... any other suggestions for liquid?

Submitted by Stacey - April 9, 2013 - 6:17pm

Just wondering, what size cookie sheet did you use?? CAN'T WAIT to try this!!! :)

Submitted by kelly - April 9, 2013 - 6:58pm

I used a 12 x 18" cookie sheet, though you could use a smaller one and just use a bit less of the dough. Let me know what you think after you make it!!
Submitted by Stacey - April 16, 2013 - 9:24pm

Sadly, this did not work for me at all :(. I cannot figure out what happened! I followed instructions closely and added a little over a cup of beer, but the "dough" was really wet and was more like a batter. I ended up adding more flour until I could touch it without it completely sticking to my hands. And it didn't rise at all when I baked it. It tasted fine, but was not anything like the pan pizza that I was expecting! Oh well.

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