My PERFECT PIZZA DOUGH RECIPE +
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1. Don't over-handle the dough! Keep your handling of the dough to a minimum until you're ready to stretch it out, and even then don't fold the dough in on itself after separating into two doughs, even though it's tempting. You want your dough to have some lightness and air or you'll have a stiff, too chewy crust.
2. Bake your pizza at 450 degrees F or more. The higher the temperature, the better. Seriously - if your oven gets to 700 degrees, go for it. You'll adjust cooking times properly, so start with about 10 mins and go from there. When the crust is golden to preference and lifts in one solid piece from the pan, you're ready to eat.
3. Shred your cheese, or break in into smaller pieces to ensure even melting - especially if you're using vegan cheese, which tends to be less melty. Our favorite brand to use is Miyoko's Vegan Mozzarella.
4. Once your crust is tossed and spread onto your baking surface, use a fork to poke small holes evenly around the crust to reduce air bubbles forming in the crust.
5. Use a high-quality baking surface. We use a large steel pizza pan, but anything that will heat and cook evenly will work great! We use flour to prevent the dough sticking to the pan.
Now, let's EAT! Scroll on for my dough recipe - there's a printable there version, too!
INGREDIENTS
2 1/4 teaspoons (7 g) active dry yeast
1 1/2 cups (360 ml) warm water
3 1/2 cups (525 g) all purpose flour, plus more as needed
2 teaspoons (6 g) salt
1 teaspoon sugar
2 tablespoons (30 ml) olive oil, plus more for greasing
DIRECTIONS
Pour the yeast and warm water into a small bowl and stir. Set aside for 5 minutes.
In a stand mixer combine the flour, salt and sugar. Pour in the yeast mixture and the olive oil and using the bread hook attachment, knead the mixture together until it comes together and forms a ball. If the dough seems too sticky, add flour as needed. If it’s too dry, add a bit of water.
Move the dough to a lightly floured surface and knead into a smooth, firm, ball. Grease the inside of the mixing bowl lightly and place the dough back inside. Cover with plastic wrap or a clean dishtowel and place in a warm place to double in size, about 1-2 hours.
When ready, turn the dough to a lightly floured surface and, handling as little as possible, cut the dough into 2 equal pieces. Let them rest for 10 minutes before tossing and stretching for pizza!
NOTES
Makes 2 doughs.
Dough can be refrigerated up to two days or frozen indefinitely.
Sweet Strawberry Flatbread
It was. I should know...I ate the whole thing myself.
Every last bite.
Topped with a dozen or so super sweet strawberries from the farmer's market, it was just irresistible.
And so easy to prepare- it'll seem like you worked way harder on this one than you'll actually have to, I promise.
While I baked my pizza, I bet this would make an awesome on-the-grill meal, too.
dough ingredients:
1 sachet active dry yeast
1 teaspoon turbinado sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
flatbread directions:
Preheat oven to 400 degrees.
In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture.
Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes.
Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes.
Split dough into two halves. Set one in the fridge for later use, or prepare both to make two small pizzas.
Using your hands, gently pull the dough into a small round disc, about 7-9 inches around.
Grease a pizza stone or baking sheet, then lay the dough down for topping.
1 tablespoon shredded coconut
1/4 cup chopped walnuts
2 tablespoons agave or coconut nectar
1 cup (about 7 large) chopped strawberries
sprinkle of nutmeg
Once the flatbread dough is ready, spread evenly with 1 tablespoon of agave or coconut nectar. Top with shredded coconut and chopped walnuts.
Bake for 15-20 minutes. Be sure to check the flatbread halfway and use a spatula to gently toss around the walnuts and coconut, to make sure the coconut doesn't burn. It will slightly brown and get a little crispy during cooking, but thats okay!
The flatbread is finished when the crust is light golden brown and the walnuts and coconut are golden & toasted.
Remove it from the oven and move to a cooling rack or cutting board. Cover in chopped strawberries and the remaining tablespoon of either agave or coconut nectar. Sprinkle with nutmeg.
Cut into 4 even pieces, and eat it all up!
Its yummy, sweet, and perfectly delicious.
Perfect for an end of summer or back to school party!
(I don't need chicken on my) Barbecue Pizza!
Anyway, this is my favorite new pizza to eat. The barbecue sauce crisps the crust with the most delicious, tangy char. The avocados, tomatoes, and onions add a contrast to the sweet of the barbecue sauce, and the garlic flavors the whole thing.
It is GOOD.
1 sachet active dry yeast
1 teaspoon turbinado sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Crust Directions:
Preheat oven to 450 degrees.
In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture.
Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes.
Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes.
Using your hands, stretch dough into the shape of the pan. Be careful doing this, pulling gently at the sides until the dough stretches out. Don't rush it, you don't want any massive holes for your toppings to fall through!
Turn dough out onto a lightly floured pizza stone or baking sheet and bake for about 8 minutes, until crust edges JUST start to harden and golden.
If you prefer a thinner crust pizza, split the dough in half and make two smaller, thinner pizzas!
vegan barbecue sauce (this is our favorite)
spinach
tomatoes
onions (caramelized are yummiest)
garlic (diced or pressed)
avocado slices
Spread toppings and bake in preheated oven for 20-25 minutes, or until golden brown. Let pizza cool for 5 minutes, then cut into 8 slices and enjoy!
Pesto Pizza
We were all craving pizza so we decided to veganize one of our old favorites, pesto pizza! The pesto pizzas we used to get had chicken (eww!) and real mozzarella cheese (blech!). To make this pizza, we used a vegan pesto, 'teese' brand mozzarella cheese, and fresh veggies on top of a home-made crust.
The pizza came out absolutely wonderfully. The crust was crunchy on the outside, soft on the inside, and super garlic-y!
1 sachet active dry yeast
1 teaspoon turbinado sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Crust Directions:
Preheat oven to 450 degrees.
In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture.
Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes.
Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes.
Using your hands, stretch dough into the shape of the pan. Be careful doing this, pulling gently at the sides until the dough stretches out. Don't rush it, you don't want any massive holes for your toppings to fall through!
Turn dough out onto a lightly floured pizza stone or baking sheet and bake for about 8 minutes, until crust edges JUST start to harden and golden.
vegan pesto
Teese mozzarella 'cheese' (shredded with a cheese grater)
tomatoes
onions
garlic (diced or pressed)
Spread toppings and bake in preheated oven for 20-25 minutes, or until golden brown. Let pizza cool for 5 minutes, then cut into 8 slices and enjoy!
P.S. Sometimes we make it without cheese, cause we love the taste of just fresh veggies. Here's a photo:
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