1 cup very warm water (120ºF - 130ºF)
1 rounded teaspoon salt
1 envelope instant yeast
3 cups flour, plus more for dusting
olive oil
vegan pasta sauce
vegan shredded mozzarella
Choice of toppings: hot Italian plant-based sausage (cooked and crumbled), grape tomatoes (halved), sliced red onion, sliced garlic, pickled hot pepper rings, pineapple chunks, sliced green olives, sliced black olives, spinach, sliced sun-dried tomatoes in oil, vegan salami
Choice of finishes: fresh basil, arugula, chilli pepper flakes, vinaigrette
In a large bowl, whisk together the water, salt and yeast.
In a large bowl, whisk together the water, salt and yeast.
Whisk in 1 cup of the flour until a loose batter forms. Stir in the remaining 2 cups flour and mix until a dough forms. You may need to add more water, up to 1/3 cup.
Start kneading the dough in the bowl and then transfer to a flat surface and continue kneading for a total of 6 min.
Shape the dough into a ball and transfer to a deep, oiled bowl. Turn the dough a few times until it's coated in oil. Cover the bowl with oiled plastic wrap, then a damp tea towel. You can refrigerate the dough overnight at this point, or allow it to rise in a warm place (which can be your oven heated for 5 min. at the lowest temperature when it's cold outside and a sunny window just won't cut it) for 2 hours until doubled in size.
Preheat oven to 500ºF.
Punch down the dough and divide into 4 smaller balls. Shape each ball into a disk with your fingers. On a flour-dusted surface, roll each disk into a 10-1/2"-12" circle about 1/8" thick.
Lay on an oiled pizza pan. (Pans with ventilation holes in the bottom crisp the crust.)
Spread with sauce, sprinkle with cheese, scatter with toppings.
Bake for 12 min., bottom rack.
Cut into slices and slide onto a plate.
Finish with fresh basil, arugula, chilli pepper flakes or vinaigrette.
Makes 4 personal 12" pizzas.
♥ Becki
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