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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Just 40 minutes to amazing pizza!!!! After trying many pizza dough recipes and a lot of experimentation, I have come up with a recipe that everyone in the family likes. Since we're vegan and don't use cheese on our pizza, it's important that the dough be flavorful-and this one is! Top with pesto, sauteed zucchini, onion and pine nuts for a delicious pesto pizza, or try Orange Maple Barbecue Sauce with roasted sweet potato and carmelized onion. Also, this recipe halves very, very easily. Ingredients:
4 1/2 teaspoons yeast |
2 cups water, warm |
4 cups all-purpose flour |
1 cup whole wheat flour |
4 teaspoons safflower oil |
2 teaspoons sugar |
3 teaspoons salt |
2 teaspoons garlic powder |
2 teaspoons herbes de provence (you can buy this, or try herbes de provence) |
cornmeal |
Directions:
1. Preheat oven to 450.
2. Dissolve yeast in warm water. Set aside in warm place to proof while mixing other ingredients.
3. Combine dry ingredients in large mixing bowl and mix well.
4. Using a wooden spoon, make a well in the center of flour mixture and add oil and yeast.
5. Stir until soft dough forms, then turn out onto lightly floured surface and knead until dough becomes a smooth ball, about 5 minutes.
6. Cover dough with a warm towel and allow to rise briefly-about 5-10 minutes, until it's a bit springy.
7. Cut dough in half and roll each half into shape you need. (I roll these into two 14 crusts).
8. Sprinkle baking sheets with corn meal and place crusts on sheets.
9. Bake 5 minutes to set. You can then stick the crusts in the fridge or freezer to use later, or add toppings and bake immediately, 12-15 minutes.
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