Gyoza Pizza

Why you ask would we make a gyoza pizza and what’s wrong with us? Both of these are good questions. But would you believe that it’s actually amazing. Well it totally is. Gyoza are incredible on their own and dipped or drenched in ponzu (we don’t judge) makes them even better.

When you add some fresh green onions, mozzarella cheese and slap it all on a pizza, you got yourself a winner. At first we were a bit concerned about mixing gyoza and mozza but for some strange reason it is delicious. The ponzu does a great job of tying this gyoza pizza together, just make sure you don’t use too much or it will make a mess when baking. We found a 1/4 cup of ponzu is the perfect amount.

TOPPINGS

Gyoza | Green Onions | Mozzarella Cheese | Ponzu

Print Recipe

4 from 4 votes

Gyoza Pizza

"Our pizza is weird and our dough is wild made from sourdough starter."

Prep Time1

Cook Time25

Total Time1 25

Course: Main Course

Cuisine: Japanese

Keyword: Gyoza

Servings: slices

Calories: 206kcal

Cost: $8-12

Equipment

BAKING STEEL
BAMBOO STEAMER
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

16 pieces Gyoza
2 cups Mozzarella cheese
¼ cup Ponzu sauce
¼ cup Green onions

SOURDOUGH PIZZA DOUGH

2 cups Sourdough starter
1 cup Bread flour
1 tsp Salt

Instructions

SOURDOUGH PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, salt and bread flour together (adding a bit of flour at a time until it takes shape)
Knead the dough for 30 seconds, flour lightly as needed or add a little water if it's too dry.
Place the dough in a lightly floured bowl and cover with a towel, set aside for 1 hour (the baking steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough)

PIZZA

Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese.
Chop green onions.
Steam gyoza for 15 minutes in parchment paper lined bamboo steamer.
Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.
Add ponzu sauce to pizza, then add mozzarella cheese, then gyoza, and green onions, pat down.
Bake pizza in the oven at 550° F. for 8-10 minutes.
Remove pizza from oven with pizza peel and let cool for 5 minutes. Slice it up!

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MYSTERY PIZZA #93

What weird wild pizza do you want Papa Za to make next? And don’t forget to come over to the shop and grab yourself a cheesy pizza shirt!

WE ARE THE PIZZA WEIRDOUGHS

You have been invited to join the quest for making the weirdest and wildest pizzas on the planet. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it’s what we do. But we do it for you!

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March 3, 2023April 4, 2023

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1000 Pepperoni Pizza

We have lost our minds… yes, it is true. But we couldn’t have done it without you. A 1000 pepperoni pizza is ambitious and frankly super hard to make, but that didn’t stop us. We’re not sure how but this pizza actually worked? We were expecting an ambulance and a fire extinguisher may work their way into the picture. Luckily this time our expectations were wrong.

By far, the 1000 pepperoni pizza is the weirdest and wildest pizza we’ve made so far. But there are over 80 other weird wild pizzas we’ve made if your’e not into pepperoni, we got you covered. We aim to please, by making at least one weird pizza that even you will like! Or at the very least be the biggest Weirdoughs around… so far I think were doin’ a pretty good job!

TOPPINGS

1000 PEPPERONIS | MOZZARELLA CHEESE | TOMATO SAUCE

Print Recipe

5 from 7 votes

1000 Pepperoni Pizza

"Our pizza is weird and our dough is wild, made from sourdough starter."

Prep Time1

Cook Time15

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: Pepperoni Pizza

Servings: slices

Calories: 976kcal

Cost: $40-50

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

1000 Pepperonis 8 lbs.
2 cups Mozzarella cheese
1 cup Tomato sauce

WILD DOUGH

2 cups Sourdough starter
1 cup Bread flour
1 tsp Salt

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

Line baking pans with aluminium foil and place in the oven to use as drip trays. Make sure baking pans can endure high heat.
Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese.
Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.
Add tomato sauce, mozzarella cheese, and 1000 pepperonis.
Bake pizza in the oven at 550° F. for 12-15 minutes.
Remove pizza from oven with pizza peel and let cool for 5 minutes. Slice it up... GOOD LUCK!!!

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MYSTERY PIZZA #87

What weird wild pizza do you want Papa Za to make next? And don’t forget to come over to the shop and grab yourself a cheesy pizza shirt!

WE ARE THE PIZZA WEIRDOUGHS

You have been invited to join the quest for making the weirdest and wildest pizzas on the planet. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it’s what we do. But we do it for you!

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September 10, 2022October 15, 2022

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Regina Pizza

What?! Baked round but cut square, who came up with such an idea? Let’s take a closer look at this square cut Regina pizza. At first we were like, ”but then how do you hold the middle pieces if they ain’t got no crust?” But any Regina pizza lover knows it doesn’t matter, no crust, no problem. In my opinion it actually makes those crustless pieces that much better, completely maxed out with toppings, you find a way to get it into your mouth.

Speaking of maxed out with toppings, I’ve yet to have a pizza so stacked with meat that left me wanting so much more. So this is how you do it, and the order I’ve been told is very important so after you roll out the dough you add: tomato sauce, thinly sliced mushrooms, meat, meat and more meat (you want a couple inches thick of meat) green peppers, onions, pineapple, and as much mozza as you can fit on top (we used about 3 cups). “The crustless pieces are mine! All mine I say”!

TOPPINGS

Salami | Pepperoni | Ham | Mushroom | Green Pepper | Onion | Pineapple | Mozzarella Cheese | Tomato Sauce

Print Recipe

5 from 3 votes

Square Cut Regina Style Pizza

"Our pizza is weird and our dough is wild, made from sourdough starter."

Prep Time1

Cook Time12

Total Time1 12

Course: Main Course

Cuisine: Canadian, Greek

Keyword: Regina style pizza, square cut pizza

Servings: slices

Calories: 406kcal

Cost: $10-15

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

3 cups Mozzarella cheese
2 cups Ham
2 cups Pepperoni
2 cups Salami
1 cup Tomato sauce
¾ cup Green pepper
¾ cup Mushroom
¾ cup Onion
½ cup Pineapple tidbits

WILD DOUGH

2 cups Sourdough starter
1 cup Bread flour
1 tsp Salt

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese.
Thinly slice green peppers, mushrooms and onions.
Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.
Add tomato sauce, then mushrooms, salami, pepperoni, ham, green peppers, onions, pineapple tidbits then mozzarella cheese. Pat down toppings.
Bake pizza in the oven at 550° F. for 8-12 minutes.
Remove pizza from oven with pizza peel and let cool for 5 minutes. Slice it up!

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MYSTERY PIZZA #86

What weird wild pizza do you want Papa Za to make next? And don’t forget to come over to the shop and grab yourself a cheesy pizza shirt!

WE ARE THE PIZZA WEIRDOUGHS

You have been invited to join the quest for making the weirdest and wildest pizzas on the planet. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it’s what we do. But we do it for you!

“Will you join the Pizza Weirdoughs”

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August 6, 2022September 12, 2022

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Bacon Cheese Dog Pizza

Double fun for all with this extreme Bacon Cheese Dog Pizza recipe. Yes, for most people bacon is all you need, and for others nothing can beat that old faithful, the one and only hot dog. Well why not make everyone happy and bring them together.

2 cheeses. 2 meats. To good to be true? Nah, this bacon cheese dog pizza is just right for the meat lover, with some optional chopped white onions for an authentic wiener experience. A hot dog on a bacon cheese blanket. Giddy up!

TOPPINGS

Diced Onions | Hot Dogs | Bacon | Mozzarella Cheese | Cheddar Cheese Sauce

Print Recipe

5 from 4 votes

Bacon Cheese Dog Pizza

"Our pizza is weird and our dough is wild made from sourdough starter."

Prep Time1

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Bacon Cheese Dog

Servings: slices

Calories: 405kcal

Cost: $5-10

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

8 slices Bacon
4 Hot dogs
2 cups Mozzarella cheese
1 cup Cheddar cheese sauce instructions below*
¼ cup Onions

WILD DOUGH

2 cups Sourdough starter active
1 cup Bread flour
1 tsp Salt

Cheddar Cheese Sauce*

1 cup Cheddar cheese
½ cup Cream
1 tbsp Butter
1 tsp Flour
¼ tsp Salt
⅛ tsp Black pepper

Instructions

WILD DOUGH (1 hour)

Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

Bake bacon in oven on parchment paper lined baking pan at 420 degrees F. for 15 minutes, then flip. Cook bacon an additional 5 minutes, or until cooked (make sure not to overcook it because it will be cooking in the oven for an additional 10 minutes on the pizza). Remove bacon and drain on paper towel lined plate.
Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese, dice onions, slice hot dogs lengthwise for a total of 8 hot dog slices.
MAKE CHEESE SAUCE: Grate cheddar cheese.
Heat large pot to medium and melt butter, whisking constantly. Add flour and whisk 30 seconds. Add cream and whisk to mix well, then add cheddar cheese, salt and pepper.
Bring to a boil, then turn off the heat and let cool. Reserve 1 cup of cheese sauce for the pizza sauce.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough. Add cheddar cheese sauce, mozzarella cheese, 8 bacon slices, then lay hot dogs slices on top of the bacon slices. Pat down the toppings before putting into the oven.
Bake pizza in the oven at 550 degrees F. for 8-10 minutes. Add some grated cheddar cheese if you want it even more cheesy. Let cool 5 minutes then slice it up!

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MYSTERY PIZZA #80

What weird wild pizza do you want Papa Za to make next? And don’t forget to come over to the shop and grab yourself a cheesy pizza shirt!

WE ARE THE PIZZA WEIRDOUGHS

You have been invited to join the quest for making the weirdest and wildest pizzas on the planet. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it’s what we do. But we do it for you!

“Will you join the Pizza Weirdoughs”

Donate

March 5, 2022September 12, 2022

Papa Za1 Comment

Blue Cheese Prosciutto Pizza

Drop down and give me twenty because we want twenty more of these stat! This Blue Cheese Prosciutto pizza has an old school pizza topping with an unusual friend. This pizza is a little salty and little blue cheesy but it’s just the right amount of both.

Thin sliced mushrooms are a nice touch with this heavy hitter, they help bring out some earthiness with the blue cheese and salt. Salt of the Earth? Sure if you insist, but either way, get your hands around one of these slices if its the last thing you do.

TOPPINGS

Blue Cheese | Prosciutto | Mushrooms | Tomato Sauce | Mozzarella Cheese

Print Recipe

5 from 3 votes

Blue Cheese Prosciutto Pizza

"Our pizza is weird and our dough is wild made from sourdough starter."

Prep Time1

Cook Time10

Total Time1 10

Course: Main Course

Cuisine: Italian

Keyword: Blue Cheese Prosciutto

Servings: slices

Calories: 375kcal

Cost: $5-10

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

2 cup Mozzarella cheese
1 cup Prosciutto
1 cup Mushrooms thinly sliced
1 cup Tomato sauce
¾ cup Blue cheese

WILD PIZZA DOUGH

2 cups Sourdough starter
1 cup Bread flour
1 tsp Salt

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
Slice mushrooms very thin. Chop prosciutto into bite size pieces. Crumble blue cheese. Grate mozzarella cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add tomato sauce to pizza, then mozzarella cheese, mushrooms, prosciutto and blue cheese. Pat down.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes, slice and enjoy!

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MYSTERY PIZZA #76

What weird wild pizza do you want Papa Za to make next? And don’t forget to come over to the shop and grab yourself a cheesy pizza shirt!

WE ARE THE PIZZA WEIRDOUGHS

You have been invited to join the quest for making the weirdest and wildest pizzas on the planet. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it’s what we do. But we do it for you!

“Will you join the Pizza Weirdoughs”

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December 12, 2021September 12, 2022

Papa ZaLeave a comment

Shrimp and Grits Pizza

First and foremost to all the traditionalist out there, it’s really hard to find grits. And this Shrimp and Grits Pizza recipe is proof. We’ve seen a lot of people substitute cornmeal for grits, although it’s not exactly the same. But ya know what, its still super good it’s just a slight difference in the texture, but if ya cook it right you’re in a good place.

When you add butter, cheese, bacon and shrimps, you’ve just made anyone who gets some a happier person. Grits or cornmeal will both work in this recipe so don’t worry about it if ya can’t stay traditional with it. We are the furthest thing from traditional anyways, so the glass slipper fits and cornmeal can still makes some excellent grits. Cheesy, bacony and shrimpy grits!

TOPPINGS

Shrimp | Grits | Bacon | Green Onion | Mozzarella Cheese

Print Recipe

5 from 3 votes

Shrimp and Grits Pizza

"Our pizza is weird and our dough is wild made from sourdough starter."

Prep Time1

Cook Time35

Total Time1 35

Course: Main Course

Cuisine: American

Keyword: Shrimp and Grits

Servings: slices

Calories: 446kcal

Cost: $5-10

Equipment

BAKING STEEL
CAST IRON PAN
ROLLING PIN
PIZZA PEEL
PIZZA CUTTERS

Ingredients

TOPPINGS

1½ cup Shrimp instructions below*
1 cup Grits instructions below*
1 cup Bacon instructions below*
2 cups Mozzarella cheese
¼ cup Green onion
1 tbsp Garlic (2 cloves)
1 tbsp Butter

WILD PIZZA DOUGH

2 cups Sourdough starter
1 cup Bread flour
1 tsp Salt

GRITS*

½ cup Grits (or Cornmeal)
1 cup Water
1 cup Milk
¼ cup Cheddar cheese
2 tbsp Butter
1 tsp Salt
½ tsp Black pepper `

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

GRITS*

In saucepan, bring milk and water to boil over medium heat, whisk often. Slowly whisk in grits then turn heat to low and cover.
Remove lid every 5 minutes to whisk. Cook for a total of 20 minutes or until creamy.
Remove from heat, add salt, pepper and butter then whisk. Add cheese and whisk until smooth.

BACON*

Bake bacon in oven on parchment paper lined baking pan at 420°F for 15 minutes, then flip. Cook bacon an additional 5-10 minutes, or until cooked (make sure not to overcook it because it will be cooking in the oven for an additional 10 minutes on the pizza)
Remove bacon and drain on paper towel lined plate. Let cool, then chop into bite sized pieces, reserve 1 cup.

SHRIMPS*

Dice garlic.
In frying pan cook butter, garlic and shrimp on medium-high heat for 1 minute each side, turn off heat and remove from pan.

PIZZA

Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Grate mozzarella cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add warm grits, 1 cup mozzarella cheese, bacon, shrimp, 1 cup mozzarella cheese, green onions. Pat down the toppings before putting into the oven.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes, slice and enjoy!

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MYSTERY PIZZA #71

What weird wild pizza do you want Papa Za to make next? And don’t forget to come over to the shop and grab yourself a cheesy pizza shirt!