Homemade PIZZA DOUGH OF POWER: Bubba Bread Recipe




Introduction: Homemade PIZZA DOUGH OF POWER: Bubba Bread Recipe

About: Light Sculptor, Maker, Drummer, Permaculturalist, Citizen Scientist, Gardener, Cook, Inventor, Tinkerer and Nature Lover

A breadmaker or mixing & kneading by hand, some minced garlic, olive oil, holy basil, oregano & nasturtium... oh my!

Here's a quick and simple homemade bread dough recipe based on my awesome Dad's years of baking & noodlemaking knowledge and experience! Bubba Bread is undeniably irresistible. Thanks Dad!

Super, yummy pizza dough!!!

Step 1: Prep Ingredients & Fire Up the Breadmaker!

Gather the necessary ingredients for the pizza dough of power:

3 cups of flour
1 cup of water + 1/4 cup warm water
1 Tablespoon of Yeast
1 Teaspoon of Himalayan Pink Salt
One tablespoon of sugar
1/4 cup olive oil

1 egg ( optional)
Flax Flour

Fresh Basil, Oregano, Garlic, Nasturtium flowers

Add water, flour, flax flour, oats, yeast, sea salt, olive oil to breadmaker on "Dough" settings. Start mixing & adding ingredients to get a hearty ball of dough forming.

While the dough is being kneaded in the breadmaker, it's a good time to gather fresh herbs, mince, prep & add to dough.

Step 2: Let Bread Maker Cycle, Remove Dough, Hand Knead and Prep on Pizza Sheet.

Use a chopstick or small rubber spatula to remove the dough. It's risen & been warmed during the dough cycle. Have extra flour, olive oil & water on hand. Just the right amount of flour will help to make the dough easier to work with.

Apply a decent amount of pressure, and rotate the pizza pan to spread the dough easily & evenly.

And Woila!
Yummy dough is born.

Quick, Easy, Nourishing Homemade Garlic, Basil, Nasturtium, Flax Pizza Dough!

Next Ible will be the finished Pineapple Ham & Scmorza Pizza.

Thanks and Enjoy!!!

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    6 years ago on Introduction

    Add some honey to that and you can take out the sugar. My grandma's bread recipe is very similar to my pizza crust recipe. ALSO, hand needing just makes it all taste better.

    Luminous Wonder
    Luminous Wonder

    Reply 6 years ago

    Genius, i use it in everything else. Not big on sugar. Oddly, I never thought of using honey instead. Am definitely going to try some local honey in the next batch of bread. Thank you

    And hand kneading definitely makes it better!

    Do you have an ibles of your Granma's recipe?


    Reply 5 years ago

    Sorry about the long wait, had a trip to Wyoming and lots of family stuff in there.

    Dad made the honey switch, but here's Grandma's

    Grandma's Bread
    Warm on stove 5 cups water/milk
    1/3 - 1/2 cup shortening, we used lard we made at the family locker
    1 tbsp salt

    Add 5 cups flour, 1/3 cup sugar (honey sub here) - 3 packs yeast (I used 3 TBSP bulk yeast and keep in freezer).

    Add wet mix and beat for 1 min, 15 sec with beater (don't ask why, just do it, standard rule for Grandma)

    Add 2 cup flour and mix by hand.

    Add 4 cups flour to LARGE pan and pour batter over, mix by hand again. COVER.

    Let rise until double

    Stiffen and add about 1 1/4 cup flour, knead well, 5 - 10 minutes, I always see people sweating at this point, just not in the dough. Shape into ball, spread with lard (or real butter) and let rise until double in size.

    Work it down lightly, form into ball and let rise again. (Dad ALWAYS made a point of pointing this out)

    Form into loaves by always turning knuckles to knuckles, do this dry to make sure you understand first. Bottom down. Spread with lard (butter) and let rise again.

    Bake at 375 - 400, 45 minutes or UNTIL BROWN. This is a big world, check your oven.

    When done, since it's too damn hot to eat, cover with more butter (not lard at this point).

    The more you wait, the better this is. I've seen fights over this and if you cut off the crust from the other end, don't get caught.

    Luminous Wonder
    Luminous Wonder

    Reply 5 years ago

    By far, one of the BEST recipes for amazing dough & bread ever!!!
    Thanks, that was really kind of you & generous of spirit!

    Am going to try it out and bake up a batch this weekend. :)

    Have bacon lard.. will that work?

    Haha!!! That's maybe why my Grammy always ate the heel of the bread. Will try not to get caught!
    I should get a time lapse of the family bread piranha attack too!

    Wyoming is awesome.. got to visit my Nana & StepGrandad out near Laramie. 2Bar Seven ranch, riding a horse named Strawberry... he liked to run down ravines. Lightning storms, fishing, sage & hummingbirds.

    Will send you any family recipe you like.. ravioli, angel hair pasta...


    Reply 5 years ago

    My dad is the one who switched to honey. I got to make it a couple times with him before he passed last year.

    I'd save the bacon lard for something else.

    Wyoming almost killed me since I was the horse carrying the pack. AND the sage was just incredible. The wood smells like crap when you burn it, but the sage is unreal.

    I'd love a good ravioli recipe. THANKS.

    Luminous Wonder
    Luminous Wonder

    Reply 5 years ago

    Am sooo sorry for the delay... between the holidays, taxes, sculpture commissions etc.. ooofff!

    Here are some really promising Ravioli recipes from Epicurious.com:

    A traditional riccotta ravioli recipe, lobster and crab recipe and a chocolate desert ravioli. So much fun and possibilities.




    Am hoping to find time to do a whole mini ibles on pasta making, ravioli and angel hair in particular just for you and other folks who've asked. As well as roast chicken!!!

    Hope you're creating, cooking and enjoying!