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- 6 oz
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- 7.5 oz
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- 3.5 oz
NOTE: our pizzas only took 3 minutes to bake, then we topped with chiffonaded spinach and basil and cooked for another 1 minute
INGREDIENTS
3 1/2 cups / 800 grams lukewarm water (100F or below)
1 tablespoon / 10 grams granulated yeast
1-1 1⁄2 tablespoons / 17-25 gramskosher salt
7 1⁄2 cups / 1080 grams unbleached all-purpose flour
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85 grams tomato
85 grams fresh mozzarella cut into 1/2″ chunks
6 fresh basil leaves
DIRECTIONS
(PULLED THIS OFF THE INTERNET; THIS NEEDS TO BE MODIFIED)
Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
Measure the flour using a “swoop and sweep” method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
Mix until all of the flour is incorpORated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
Cover with a non-airtight lid.
Allow to rise at room temperature for 2 hours.
DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
ON PIZZA DAY
Prepare and measure toppings in advance.
30 minutes before you’re ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven’s highest temperature.
Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily transfer the pizza over to the hot stone.
Pull up and cut off a 1/2 pound (orange-size) piece of dough.
Using a little flour (enough so it won’t stick to your fingers), stretch and shape the dough into a ball.
Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8″ thick and 12″ wide.
Place the finished dough onto the prepared, floured pizza peel and add the toppings of your choice.
Carefully slide the pizza onto the hot stone (if it isn’t sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
Check for doneness after 8-10 minutes – it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
Allow to cool slightly on a wire rack.
made vegan pepperoni yesterday. we added more chili flakes, garlic, and paprika than the recipe called for and used 1 tsp of salt and 1.5 tsp of pepper
Serves: ~30 pepperoni
Ingredients
10 ounces (283 g) extra firm tofu (organic when possible)
1 – 1.5 tsp each sea salt and ground black pepper
2-3 tsp crushed red pepper flakes (depending on preferred heat level)
2 tsp ground mustard seeds
1 tsp fennel seeds, lightly crushed
2 tsp smoked paprika
2 tsp garlic powder
2 tsp coconut sugar
1/4 tsp ground anise
optional: 1 tsp A1 or liquid smoke
Cooking spray or olive oil for baking
Instructions
Wrap tofu in a clean towel and set something heavy on top – like a cast iron skillet – to press out liquid for 10-15 minutes. Also preheat oven to 400 degrees F (204 C).
Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce (optional). Mix/pulse to combine, scraping down sides as needed.
Sample and adjust seasonings as needed, adding more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.
Transfer the mixture to a parchment-lined baking sheet. Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1/4th – 1/8th inch thick (see photo). The more even the layer is, the more evenly it will bake. Spritz with a little nonstick spray or gently brush with a bit of oil to help it crisp up.
Bake at 400 degrees for 25 minutes, or until golden brown and slightly dried out. Then use a small or medium circular cookie cutter to cut out “pepperonis” (see photo). Feel free to keep the scrap pieces as well! They’re just not as pretty.
At this point, the pepperonis are ready to add to a pizza where they should bake at least another 10-15 minutes. Time accordingly based on how long your crust takes to bake. You’ll know they’re ready when they’re deep red in color and slightly crisp to the touch.
If you don’t want to add them to a pizza right away, simply let them cool, cover and refrigerate (up to 4 days) or freeze (up to 1 month) for later use. If frozen, let thaw slightly before adding to the pizza to bake.
pizza stone should be on the first level up from the bottom. the bottom is too hot and the 2nd level up is too cool. goldilocks…
note to self…last night, we made an 8.5oz / 12″ pizza and i let it go an extra minute and the bottom burned.