Last night, I made delicious pizzas from scratch, and I want you to have the recipe!Pictured on the left side, roasted garlic and tomato pizza sauce topped with fresh basil, organic red and yellow fresh tomatoes, kalamata olives and a dusting of daiya cheddar.On the right, cream of mushroom and garlic sauce topped with marrow squash, broccoli florets, chives, and daiya mozzarella.Make it yourself!
This dough is a lovely FILLING, earthy taste. Experiment with thickness to get your favourite texture and let me know how you found it! This will make two 10 inch discs that will lean slightly crisp, or one 11×14 family sized pizza that is thick and bready. ‘Bready’ isn’t a word, but you get the idea.
3 cups of whole wheat flour- plus some more set aside for rolling out
2 3/4 tablespoons of yeast
1 tsp of sea salt – you may want a hint more, to taste
1 1/4 cup of warm water
2 tbsp of olive oil1.5 tbsp sugar
Combine yeast and sugar, and add warm water. Stir gently until sugar is dissolved. Let it stand for at least five minutes, until yeast foams in the bowl and is creamy.
Combine the flour, and salt. It is a good idea to start with 2 of 3 cups and add the rest of the flour slowly after liquid to control the texture of the dough. Once the yeast has developed, add it along with the oil to the flour and salt mixture, stirring with a wooden spoon or a spatula until just combined. Finish by kneading it just a bit- until it’s a formed ball and doesn’t stick to the sides of the bowl. If dough is still very sticky you can add a bit more flour and salt to get it where it needs to be. The trick is to use as little flour as will still be workable in the dough.
Cover the dough and allow to rise for 45 minutes to an hour. It likely will not double in size, but will come close.
While the dough is rising, you can prepare sauce and toppings if you haven’t already.
Preheat the oven to 425F. Punch down the dough, and roll it into two 10-12 in circles for a thin-ish crust, or the entire length of an 11x14in parchment lined or greased pan for a family sized thicker crust. Allow the dough to rise a bit in the pan before baking. If recommend you partially bake the crust plain for 10- 15 minutes (depending on chosen thickness- or you can just go to the point when it begins to brown just a little) remove, add sauce and toppings, and finish the pizza off for another 15-20 minutes, or until crust is golden brown and toppings are cooked and piping hot.
If using Daiya Cheese or home made vegan cheese, it is best to add it just before the last 10 minutes of cooking so it doesn’t burn or dry out. I usually just add it last after the pizza is mostly cooked, and broil the pizza on low for 3-5 minutes to melt the cheese.
If you start right now, it’s only a couple of hours away from DELICIOUS pizza!(Double the recipe, and par-bake a couple of extra crusts and then freeze them! You’ll have pizza again)