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:
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
* 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.
Info & Credits
Music: “Santa Lucia”, traditional folk song from Naples.vegan