I feel like we need to have a serious conversation about pizza.
You can make it a home no with no toppings for about $2.77.
You can use leftovers for toppings. But even if you pay for toppings, trying to fit more than $0.30 worth of any topping on a pizza is pretty hard.
On the left you have carpet Frozen meatballs with leftover bell peppers and some Thyme-leaved Sandwort I cleared out of a raised garden bed to make room for planting some garlic.
On the right we have your traditional bell pepper, pepperoni and Olive
All together these things are probably about $3.20 per person.
Instead of using bread dough for my pizza crust I made actual pizza crust dough. It has oregano and basil mixed in to the dough.
I always gotta share Brian Lagerstrom when I can.
Here’s a video with an ‘everything dough’. Bread, baguette, pizza, bagels, pretzels can all be made with really simple ingredients.
Here’s one for ‘Grandma pizza’, what OP reminded me of. Just a tasty sheet pan pizza topped with whatever combination of stuff you have available.
I use the 5 Minute No Kneed Artisan dough recipe from Jeff Hertzberg. Salt, water, yeast, flour. Same basic idea but keeps up to two weeks. The older it is the better it is for pizza. I use it for bread, English muffins, naan, etc. One dough I can prep in advance and decide what to do with later.
It calls for a two hour rest before putting it in the fridge but sometimes I skip that. I haven’t really noticed any difference if you wait at least 24 hours.
680 grams warm water
10 grams yeast
20 grams kosher salt
910 grams AP flour