Pizza for Pizza! - Making a Pizza from Scratch the Easy Way

It's pizza day! That means I could just call up the guys from our local pizza joint (for a finger and a toe, if not an arm and a leg), pop a frozen one into the oven (boring!), or ... mix up a dough that will utilize any leftover veggies hanging around in the fridge.

The recipe is super simple:

• one package (about 2 teaspoons) of instant yeast
• one teaspoon of salt
• one teaspoon of sugar
• two teaspoons of olive oil
• one cup of water
• 2 1/2 cups of flour

Add these things in this order into a bowl, and you will have a perfect dough mix that will barely get your hands sticky. Still, I use a spoon to mix it all up. Once it seems pretty homogeneous, I start kneading it with my hands. Just in case, I have more flour on the side to pour onto my hands if it gets too sticky, but if the proportions are right you won't need it at all.

I love it when I can knead and knead for seemingly ever, without having to rub off the dough stuck to my fingers. I'm sure with time I can get to the point of making it super thin, throw it up in the air and ...

No! I won't do that, unless I have a clinically sterile kitchen floor! Instead, I like to use the safe method: Once the dough is too thin and too large to handle, I plop it on a pre-greased pan, and massage it outwards, until it covers the whole pan.

This should have taken no more than 30 minutes and a can of beer. Time to pre-heat the oven! (Up here in the mountains 350°F or 175°C is recommendable.) In the meantime I get out the toppings, starting out with a layer of tomato sauce. You can also use tomato paste if you want it really rich. 8 fluid ounces or a quarter liter should be enough.

Next I put on a layer of spinach, then some tomatoes and olives. Obviously, you can use whatever you want. That's what a pizza is all about, after all.

Finally I added a layer of pepperoni, and covered the whole thing with some grated mozzarella. Should be tasty! Cutting and organizing the toppings was another 30 minutes. By now the oven should be ready for the last 30 minutes (or so) of baking.

And this is the final result! Yum!!! Such a delight, and it was really not that hard to make. It certainly beats the frozen deal, and is way more affordable than the delivery.

But Why the Whole Thing???

Why? Because Pizza is awesome, of course! And because we can all make our favorite styles! As we know, the toppings are interchangeable, and the base can be made quick and easy. So that's that. But there is more! I'm talking about the PIZZA Token. It's been around the Hive blockchain for a while, but I'm just getting to know its many toppings. Among other things it's a tip token, meaning if you have 20 of them staked, you can reward people with some PIZZA. Also, just like in most communities, you can earn it by delegating. PIZZA is also used in a few liquidity pools you can check out on BeeSwap for passive income. And yes, one of the ways to be active and engaged, is by posting a pizza pic, just like this. But all of that is just the tip of this extensive community. Check it out for deeper details at their own site.

Oh yeah, and since I published this Pizza post just one day before Bitcoin Pizza Day, let me also mention how back on May 22nd, 2010 the first BTC transaction for any real life good / service was conducted, ordering two pizzas for 10,000 BTC. It was not even that long ago, showing just how far we've come in twelve short years.