Plain Pizza

Plain Pizza, 9.6 out of 10 based on 5 ratings
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Rating: 9.6/10 (5 votes cast)

Pizza has firmly established itself as a favorite meal among the Plain people.  It’s quick, easy, and can be made entirely from homegrown ingredients. And if you put meat on your pie, chances are you’ve got plenty of home-canned beef or chicken that can be added also.  It’s a perfect fit on the Amish menu.

Rachel made a homemade pizza for us on Friday night .  We used pepper and tomato toppings are from our own garden.  This is a picture of another one of Rachel’s homemade pizzas, topped with veggie pepperoni.. Here is the easy, quick crust recipe that she uses.


2 cups whole wheat flour

1 package active dry yeast/instant yeast

3/4 teaspoon salt

1 cup hot tap water (120 – 125°F)

1 tablespoon vegetable oil (canola or olive oil work well too)

1 tablespoon honey or granulated sugar

Description: Rising and baking times may be extended.

Some people prefer to “pre-bake” the crust for about 3 minutes before adding the toppings. Crust will be “crispier” than if not pre-baked. Directions: Preheat oven to 425°F To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour. In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.  Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim. Add pizza sauce of your choice and your favorite pizza toppings; bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.

Homemade pizzas are also a favorite of our German Baptist Plain Kansas columnist, Rosanna Bauman.  This is a photo of one of her homemade pies.

Pizza was only eaten occasionally by Elizabeth Coblentz, the original Amish Cook columnist.  Pizza was slowly making its way onto the Amish menu at this time. She lived in a very rural part of Indiana far from any town and she had no access to a telephone.  This was the mid-90s and cell phones were just coming into widespread use.  I remember the first time I visited her with what I called my “pocket phone.”  She was amazed at how that little phone unattached to any wires could dial anywhere.  I remember one evening when I was visiting I suggested that I call for pizza delivery.  She was amazed as I whipped out my cell phone and placed a pizza delivery order.  The person on the other end was equally amazed because they never got phone orders from that particular geographic area.  But they showed up a half hour or so later with some hot pies.

Elizabeth had her own homemade pizza recipe which was printed in the Original Amish Cook Cookbook.   The recipe is below:


1 package of dry yeast

1 cup of warm water

1 1 /2 teaspoons salt

3 cups of flour

1 teaspoon sugar

1 /4 cup of salad oil


2 cups tomato sauce

1 pound of your favorite cheese

Dissolve yeast in warm water. Add sugar, salt, and oil and mix thoroughly.  Add 1 /2 of the flour and beat until there are no lumps.  Gradually add remaining flour. Knead dough for 5 minutes.  Take half of the dough, roll out into a circle 12 inches in diameter.  Place on a greased cookie sheet.  Leave edges a little thicker than the middle.  Repeat this with the other half of the dough. Put on a second cookie sheet and let rise 20 to 30 minutes.  Brush the tops with salad oil.  Cut one pound of cheese into fine pieces and sprinkle over the top.  Put 2 cups of homemade tomato sauce lightly over the cheese.  Bake at 450 for 15 minutes or until the edges are brown and the cheese is melted.  Makes two pies

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The Discussion

  1. Can anyone supply me with an authentic recipe for scrapple. I am 80 years of age, living with my wife in Florida for health reasons. Prior to this, we lived in Pennsylvania and were fortunate to share in the many good Amish foods such as scrapple.
    My wife and i have searched the internet for a scrapple recipe but none appear to be the original one. We have tried a variety of these recipes but without success. They simply did not taste like the Pennsylvania scrapple to which we became accustomed.
    Can any one help us? Thanks


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