Sunday, October 25, 2009
Pizza Dough: (From vegan with a vengeance) -- makes 2 pizza's
1 cup warm water
1 1/2 tbsp sugar
1 package of active dry yeast
2 tbsp's olive oil, plus a tiny more
3 cups all-purpose flour
1 tsp salt
1. "Proof" the yeast. Dissolve the sugar in warm water, add the yeast, stir it a bit. Let it sit on it's own for 10 minutes. When you come back it should look foamy.
2. Combine dry ingredients, olive oil and the yeast mixture.
3. Using your hands mix it all up until it get's too hard, then dump it out on the counter.
4. Knead for about ten minutes, you can be quite rough. After 10 minutes the dough should be stretchy but moist, not sticky.
5. Put the dough in a ball. Get a big bowl and drizzle some olive oil (2 tsp's ish) into the bowl. Put in the dough and mix it around until a thin layer of olive oil covers the bowl and dough. Cover it with plastic wrap and leave it on the counter for about 1 hour.
6. Punch the dough so it deflates (FUN!!!). Knead it again for about a minute. Then either put it back in the bowl and cover for another hour, or split it in half and freeze one portion.
7. After another hour take the dough out, and stretch it into the pizza shape. I just used a rolling pin basically.
8. Sprinkle your pizza pan (I use one with holes in the bottom so you get a crispier crust) with cornmeal.
1 big can of crushed tomato
1/2 can of tomato paste
1 tbsp of oregano (roughly)
1 tbsp of thyme (roughly)
1 tsp salt
3 cloves of garlic, minced
1. Saute the garlic in the olive oil until it's fragrant. Add everything else together in a bowl.
2. Add the garlic to the rest of the ingredients.
I found this made enough for six pizzas, so I froze the portions for later.
Then to assemble the pizza, spread your sauce on it. Add some mushrooms (sauteed or not), green peppers, pineapple, tomatoes, and olives. I don't like a ridiculous amount of toppings on mine, so just add whatever you think would taste yummy.