Last night, we made pizza with a really sexy variety of toppings: yellow peppers, red onion, zucchini, fresh tomatoes, sun-dried tomatoes, zucchini, asparagus, mushroom, pineapple, feta, veggie pepperoni, and black forest ham ( for my new omnivorous roommate Jessica). My pizza turned out kind of heavy but was sooooo good. I kind of had the leftovers for lunch. And, this is probably insanity, but I’m going to use the leftover pizza dough to make calzones for supper today. Yum.
I got the pizza dough recipe from Vegan with a Vengeance, which is my standby delicious cookbook. I doubled it but didn’t use all the dough & froze the last piece to use today.
1c warm water
1 1/2 tbsp sugar
1 14 oz packet active dry yeast (which is about 40 mL, or 1 tbsp + 1 tsp)
2 tbsp olive oil, plus 2 tsp for rising bowl
3c all-purpose flour
1 tsp salt
cornmeal (to keep pizza from sticking to the pan)
1.) Proof the yeast by combing the water, sugar & yeast. Let sit about 10 mins–it should be foamy and frothy.
2.) Assemble & combine the dry ingredients in a medium-size bowl. When the yeast has proofed, add it and the 2 tbsp olive oil. mix all together. Soon, the dough won’t want to absorb any more flour so dump the whole bowl onto a clean working surface and knead the dough.
Roll and stretch it around for about 10 minutes, or until it feels right. It’s hard to explain, but after kneading for so long, it should feel elastic, moist and stretchy.
3.) Roll the dough into a tight ball. You need a bowl that’s about twice the size of the ball. Drizzle a little oil in, enough to coat the sides of the bowl and the dough ball. Cover the bowl with a clean, damp tea towel or plastic and let sit in a warm place for an hour.
4.) Come back, punch down the dough, knead for a minute and return to the bowl and let it rest more.
5.) You can let it sit as little as 10 minutes, but it’s best to let the dough rest an hour or two. When you’re ready to stretch it out, this recipe should make two 14 inch thin crusts. Then heat up your oven to 350F, slap some toppings and cheese on your pie and bake for 12-15 mins, or until the cheese and crust are golden.
6.) try not to fall into a food coma from eating too much delicious veggie pizza!!