Meatball Pizza

This pizza dough is based off of my mom’s recipe (2 cups of water, 4ish cups of flour, etc.) and Ruhlman’s 5:3 ratio, give or take a few ounces (20 oz flour, 12-14 oz warm water, yeast, salt, olive oil). Since mom’s recipe has always been by volume, I have no idea how close the two are. I added some honey to the dough and also included 4 oz of spelt flour into the mix.

We had the meatballs a while back with spaghetti, and I don’t have a recipe for them. Like most of the meatloaf I make, it just comes together (see my post on Caribou Meatballs for the basic process). A few pounds of ground beef, chopped onions, bread crumbs, ketchup, mustard, milk, egg, garlic powder, fresh parsley, dried oregano, and a few crushed fennel seeds. They make one of my favorite pizza toppings, and not a bad Saturday night dinner either.


About Scott

occasionally-bearded teacher/musician/cook
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