Tuesday, July 1, 2014

2 NEW Shelf-Stable Complete Pizza Kits for Camping and Beyond


    I spent an evening a while back teaching how to make these awesome shelf-stable pizza kits with some of my friends in Utah.  These are "just add water" simple and they use the technology of freeze-dried cheese. Yes. It is real cheese. Yes, it hydrates beautifully and gets gooey and awesome for pizza. Yes it is shelf-stable for a very long time. These kits are perfect for any day of the week! They're easy to make, and delicious!  They can travel anywhere without needing a fridge for the ingredients. 

The crust is a quick rise with the addition of some baking soda and buttermilk powder so it will raise light and fluffy without yeast! The other secret, is the addition of a tablespoon of lemonade powder. It is just enough to give the lemon-herb crust a fantastic depth. I use my spice blends because I know what they taste like. If you have a favorite, go with it, right? That being said, mine are online here. I'm not checking your cupboard, do whatever you want my dears.

Pizza Kits for Camping and Beyond
Each kit:
  •      1 quart-sized bag crust mix
  •      1 snack-sized bag sauce mix
  •      1 sandwich-sized bag 2 cups freeze-dried cheese

 I use freeze-dried mozzarella cheese for the Italian and Freeze Dried Cheddar Cheese for the Enchilada Pizza.

Storage: Place all bags in a mylar bag or PETE container with a metal lid and an oxygen absorber.* Seal. Store meals in a cool dry place.  Meals will be shelf-stable up to 2 years with an oxygen absorber*If making vegetarian pizza, no oxygen absorber is needed, but they will only be shelf-stable about 6 months.
Crust quart bag:
No-Raise Lemon and Herb Pizza Crust Mix
3 cups bread flour
1 tsp salt
1 1/2 tsp baking soda
1T Chef Tess Romantic Italian Seasoning (or Fajita seasoning for Southwest pizza)
1T SAF yeast or Instant active-dry yeast

Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes. Roll or stretch-out into a 10-12 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.

Sauce Bags :
Chef TessBakeresse Instant Marinara Sauce
1/4 cup tomato powder
2T  freeze-dried onion
2T freeze-dried bell peppers
2T  freeze-dried mushrooms
1T granulated honey
1tsp Chef Tess Romantic Italian Seasoning (online they are here)
1/4 cup ultra-gel
Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
For meaty sauce, add 1/2 cup freeze-dried sausage and increase water to 2 1/2 cups. Always use an oxygen absorber if you use the real meat. 

Chef TessBakeresse Instant Fiesta Enchilada Sauce Mix
1/4 cup ultra-gel
1 ½ T
 freeze-dried onion
2T  
tomato powder 
2T -4T ground ancho chile powder
1/4 tsp Chef Tess Wise Woman of The East Spice Blend 
(online they are here)
1T Chef Tess Fajita Seasoning 
(online they are here)
1 tsp baking cocoa (not hot chocolate)
2 tsp chicken bouillon (I like the no msg versions)
2 tsp
lemonade powder

Directions:  Combine the enchilada sauce mixture with 2 cups of  cool water. Whisk well. 

For Chicken enchilada pizza: add 1/2 cup freeze-dried chicken to the sauce bag and increase the water to 2 1/2 cups when hydrating. Always use an oxygen absorber if you use the real meat. 

I apply a label with the baking directions onto the container so I can remember what the heck I'm supposed to do. 

They look like this:

Chef Tess Bakeresse Shelf-Stable
Gourmet Pizza Kit
Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.
Chef Tess Bakeresse Homemade Shelf-Stable
Gourmet Pizza Kit
Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.
Chef Tess Bakeresse Homemade Shelf-Stable
Gourmet Pizza Kit
Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.
Chef Tess Bakeresse Homemade Shelf-Stable
Gourmet Pizza Kit
Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes.  Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.
.

There you go my darlings! Shelf-stable pizza kits! Have fun with these! Onward and upward my darlings!


Always My Very Best,
Your Friend Chef Tess


6 comments:

Elaine said...

Hi Chef Tess! Thanks for sharing this idea with us.

I have a few questions:

You used the lemonade powder in the dough. Does the sugar in that serve to feed the yeast?

I have a favorite dough recipe I've used for a long time; can I do a food storage version of that instead of using yours?

My recipe comes from an old Betty Crocker cookbook. Here it is:

1 pkg active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 Tbsp vegetable oil
2 1/2 cups all purpose or whole wheat flour.

This recipe I've used has you beat for 20 strokes, then let the dough rest for 5 min. As I recall (haven't made pizza in a while), we'd knead it for a few minutes and then allow it to rest for about 15, covered with a light coat of oil. This made it a lot like pizzaria dough.

I'd love to pick your brain about this and many other questions I have. Could I email you? I've been working on my own set of recipes for meals in a jar -- very different from your culinary POV -- and I certainly owe a LOT to you! You've been a mental springboard and inspiration. Anyway, thanks again.

Daniel said...

This is a really interesting article!

emmers said...

This looks delicious!! I NEED some of these on my shelf - what's for dinner? Easy peezy :)!

emmers said...

This looks delicious!! I NEED some of these on my shelf - what's for dinner? Easy peezy :)!

Anonymous said...

You always amaze me Chef Tess.

Anonymous said...

I struggle so much with shelf stable dinner ideas because my kids have such a limited diet. Pizza is a staple for them, I can't begin to tell you how happy you've made my household by coming up with this one. THANK YOU!!