I always wished people would make recipes into flowcharts – it would be so much easier to follow instead of scrolling through some of these recipe blogs with like 100 ads and their personal life story.

Also it appeals to my engineering senses I suppose. I wish all instructions were flowcharts.

I like to make the dough and keep it in the fridge overnight before using it the next day. Super convenient to just keep in your fridge and is usually good for about 3-4 days. Easy to take out a bit at a time to try out various pizza recipes with whatever veggies and sauces I have.

Update: I listed 2tsp kosher salt which actually translates to 1tsp regular salt – but also I like things salty so I just add 2 tsp regular salt. You should probably reduce this amount if you add a ton of optional things like garlic powder/seasonings

Step 1: Feed yeast and combine ingredients

Step 2: Refrigerate overnight or allow to double in size in warm area for a couple hours

Step 3: Preheat oven & bake some vegetables on your pan first

Here I used: a tiny bit of tomato sauce, shredded mozzerella, rosemary, and oven roasted zucchini, bell pepper, and garlic. I let it roast for about 10 minutes in my preheated oven – then just leave the oven heated while I prep the calzones.

Knead and roll out the dough into flat little circles and then add your ingredients.

Step 4: Bake for 13-15 min and then eat 🙂

More flowchart recipes coming soon 🙂

Let me know if you try it out – making pizza dough is way easier than I used to think it would be. Just keep packets of yeast in your pantry – flour, spices, sugar/honey, and olive oil should already be staples in your kitchen.

Also adding rosemary to a pizza is one of the most important discoveries I’ve made – even more important than my PhD research LOL