Ingredients
Common toppings (see note for default topping preferences)
- Mushrooms
- Bell peppers
- Pineapple
- Beef crumbles
- Onion
- Spinach
- Cheeses (vegan and not)
- Corn
- Olives
- Broccoli
- Zucchini
- etc…
Sauce (enough for 6 pans)
- 2, 14-ounce can of diced tomatoes
- 1-1.5 cup tomato paste
- 8 tsp sugar
- 4 tsp salt
- 6 tsp Italian seasoning spice blend (use basil and oregano instead for low-fodmap)
Dough (enough for 2 pans, repeat as needed. We usually do 4 pans regular and 2 pans gluten-free)
- 2 cups water
- 4 (.25 ounce) packages active dry yeast
- 2 cups water
- 1/2 cup olive oil
- 1/2 cup maple syrup or sugar
- 2 teaspoons salt
- 12 cups all-purpose flour OR gluten-free flour or gluten free pizza dough crust
Instructions
- General suggestions: Make a post in time sensitive to solicit everyone’s topping preferences in the morning. (According to Dmitriy: If someone says any toppings are fine, give them avocado and grapes.)
- Dough:
- Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1/2 cup water, olive oil, sweetener, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
- Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into pizzas (preferably squarish to fit on cookie sheets.
- Repeat 2-4 with the gluten free dough.
- Sauce:
- Blend sauce ingredients together.
- Notes: split across two sauce pans. Apply immersion blender on low until big chunks have been reduced to little chunks, but be careful to stop before you make a puree. Simmer on medium stirringly frequently until thick enough that a spoon dragged across the pot bottom leaves a trail.
- Baking:
- Top with preferred ingredients.
- Notes: brush olive oil on crust. Cook at 500 until light golden brown, usually 10 minutes. Turning the pizza around halfway through is nice for even browning but not required.
- Dough suggestion: after applying olive oil to the crust, sprinkle it with basil for presentation
https://www.allrecipes.com/recipe/244766/perfect-every-time-pizza-or-calzone-dough/
The Burrow 
Here’s how we chose toppings to try and meet everyone’s preferences (Updated March 2021). Every pizza is big enough to be shared – the people with their names on it just get first priority.
Note that wheat flour, fake meat, onions, and mushrooms are all high FODMAP ingredients
GF Dough 1) 1/3 Lynette, 2/3 Joseph and Caro
Whole pizza: mushrooms
1/3 Lynette: pineapple
2/3 Joseph and Caro: Vegan Cheese, onion, corn, any veggies (bell peps, zucchini, cucumber)
GF Dough 2) Daniel and Patrick
Whole pizza: bell peps (preferably red), olives, leaves
1/2 Daniel: Dairy cheese
1/2 Patrick: Vegan cheese (light portion), tomato, pineapple
Wheat Dough 1) Valmik and Rohin
Whole pizza: Mushrooms, leaves, corn, onions
1/2 Valmik: pineapple, raisings
1/2 Rohin: Vegan cheese, Vegan meats, any veggies
Wheat Dough 2) Anisha and Richard
Whole pizza: Dairy Cheese, onion, mushroom, bell peps, vegan meats, extra pineapple
1/2 Richard: corn, extra cheese
Wheat Dough 3) Stephen and Dmitriy
Whole pizza: Dairy Cheese (two layers – one on bottom one on top of toppings), onion, bell peps, olive, vegan meats, pineapple
1/2 Stephen: corn
1/2 Dmitriy’s: avocado, extra mushrooms
Wheat Dough 4) Jonathan+
Whole pizza: vegan cheese, vegan meats, bell peps
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More tips!
Frozen bell peps can make pizza soggy. Rinsing them in warm water and running them through the salad spinner does a good job of drying them off.
Canned mushrooms can be improved by sauteing on low-medium in garlic oil and soy sauce.
Gluten free dough usually needs a higher flour to water ratio to be workable.
Use your fingertips or some other implement to pound the dough down thin before adding the toppings. It takes multiple passes – the gluten free is especially resistant.
Upstairs oven is hotter than downstairs even when they claim to be the same.
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