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man.. i wish i knew someone else that loved pizza as much as u
so that i could tell them.. you dont even know……
this girl i know.. eats family costco pizza 
and she makes pizza
like twice a week
and researches pizza at work
and makes her own dough
and it would put the other person who thought they loved pizza to shame
— A-pusher (a friend)
It’s true.  I really like pizza.  No, you don’t understand.  I REALLY like pizza.  So much so that my A-pushing friend felt like she had to write the above statement(s) about me.
So recently, I decided to make pizza again.  I’ve actually made pizza a lot since the first post about making pizza.  And I’ve made the yogurt crust pizza several times.  It’s really good for when you don’t want to plan ahead for pizza.  But the taste and texture of the yogurt crust just isn’t the same as a good, yeast risen pizza crust.  I’ve seen posts and articles about the no-knead pizza crust for a long time now and I thought maybe I’d give it a try.  I was fairly familiar with the technique anyway, since my mother went through a phase in which she really liked making no-knead bread.
I followed the procedure from King Arthur Flour to see what kind of results I would get.  And…the results were DELICIOUS.  The texture was really great with the right amount of chew.  It’s not like the pizzas were you feel like you’re chewing gum after biting into the crust.  Flavor was good too, but I’m still experimenting with that.  I allowed the dough to proof at room temp for 24hr and then I divided and refrigerated for another 24ish hours before using.  Mostly because of time constraints.
  • Toppings were a reduced jarred marinara sauce, fresh mozz (because I had to get rid of it, but I would definitely use an aged mozz next time), some type of salami, green bell, red onion, and button mushrooms.
  • The dough is harder to work with than what I’m used to, so…the pizzas are kind of a funny shape.  It’s a really wet dough.  The first one stuck a little and I got some weird holes toward the edge and also this giant tumor of a crust on one side.
  • I really like the idea of parchment paper.  It’s so easy to transfer pizza.  But I don’t like the idea of parchment paper.  That’s so much parchment paper that I’m using each time I want to make pizza.  I really need to get the flour/cornmeal technique down with this crust.
  • Baking pizzas by way of the broiler is a really good idea.  And I’m also thinking about getting a pizza steel now because while the stone is giving me much better results than just baking on the rack or on a pan, I still sometimes struggle with sog center, even when being the most careful about topping placement and preheating the stone.
  • I’m also looking into pan pizzas with my cast iron skillet.  Exciting.

No, I agree.  I’ve been terrible about posting on time recently.  Sorry.  Yay work.  Yay life.


Anyway, I’ve been making more donuts.  This time, I made one that was apparently inspired by the Chunky Monkey ice cream flavor of Ben and Jerry’s fame.  Mostly because I was looking into getting rid of some very ripe bananas and I always make banana bread.  Oh, also because I was looking up what I could do with whole wheat pastry flour, as I have a bunch.

The recipe I found was for “healthy” donuts.  “Healthy” in that she subbed out a lot of the “unhealthy” ingredients with stuff that’s reputed to be healthier, like coconut oil and coconut milk.  I…can’t support that at all.  You’re making DONUTS.  They’re not supposed to be healthy or even healthier.  Yes, I’m baking these, but not so much because I’m against donuts being fried as I am against deep-frying in a home setting.  It’s so much work and inefficient.  Baking is easier.

Anyway, I modified her recipe that I was no longer using these “healthy” substitutions.  Also, because I don’t like coconut.


  • 115g AP flour
  • 115g whole wheat pastry flour
  • 15g buttermilk powder
  • 75g granulated sugar
  • 1tsp baking powder
  • 0.5tsp baking soda
  • 0.5tsp salt
  • 1tsp ground cinnamon
  • 0.25tsp ground nutmeg
  • 0.33c vegetable oil
  • 0.67c water
  • 1.5tsp vanilla extract
  • 1c mashed bananas


  1. Preheat oven to 350deg F.
  2. Prep donut pan(s).
  3. In a large bowl, whisk all the dry ingredients together.
  4. In a separate bowl, mix all the wet ingredients together.
  5. Pour wet ingredients into dry ingredients and mix until just combined.
  6. Portion batter into donut wells.
  7. Bake for 26min.
  8. Cool completely before glazing.


  • Use 0.67c of buttermilk if you have it instead of the buttermilk powder and water.  I keep buttermilk powder on hand because it’s easier to bake with and has a longer shelf life.
  • We glazed the donuts with a soy milk ganache again.  Same as last time.  Because it’s super easy to make.  And then we sprinkled toasted chopped walnuts over the donuts while the glaze was still wet.

    One of them had an accident...

    One of them had an accident…

  • The texture of these donuts were…very cakey.  Maybe too much so.  It was much more like eating cake in donut shape.  It was a bit off-putting.
  • There surprisingly wasn’t much by way of banana flavor.  It was kind of sad.  It was supposed to be like Chunky Monkey, yet it was completely lacking in banana flavor.
  • I had one of the girls help me make the donut pans this time.  We found that she has an exceptionally long thumb, even if it doesn’t look like it.  We did not have any issues with muffin-y shaped donuts this time.
  • I probably won’t make these again and will move on to exploring other donut recipes.