I love simple recipes like a homemade pizza dough that you can top with any vegetables or keep it as it is, as we in Italy call it “Margherita”: just tomato sauce, mozzarella and fresh basil leaves.
For this recipe I used the vegan mozzarella medallions that you can watch here:
Ingredients:
for the dough
– 250 gr bread flour (if you want a fluffy pizza you can choose the manitoba flour)
– 1 tsp salt
– a splash of olive oil
– 160 ml water
– 1 tsp dried yeast
– 2 tsp sugar
– 4 T lukewarm water
for the topping
– 5 T tomato sauce + 1 T tomato paste (fix with salt and pepper)
– vegan mozzarella cheese
– 5 mushrooms
– dried oregano
– fresh basil
– olive oil
Instructions:
* PREHEAT THE OVEN at 160° *
STEP 1: combine the yeast together with sugar and 4T lukewarm water, whisk it, cover it and let the yeast to activate for about 10 minutes. You should be able to see a foam on the surface.
STEP 2: put the flour in a large bowl together with 1 tsp of salt, the activated yeast, a splash of olive oil and pour a bit of the 160 ml water at time until well combined. If necessary add more flour if too sticky or more water if too dry.
STEP 3: transfer the dough in a floured clean surface and knead it for at least 10 minutes until the dough is smooth. Roll it into a ball.
STEP 4: place the ball into a greased bowl and cover it with a kitchen cloth and let the dough to rise for at least 2 hours.
STEP 5: Roll or stretch the dough out in a baking tray covered with a floured baking paper.
STEP 6: top with tomato sauce, mozzarella, mushrooms and herbs and bake it for about 15 minutes. This time could change from oven to oven, so please check it time to time.
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Info & Credits
Music: “Santa Lucia”, traditional folk song from Naples.vegan
