The second in our series of online vegan cooking classes, this one is all about making vegan pizza and my husband Dave is the STAR!
Watch it on Facebook or YouTube.
RECIPE NOTES
Pizza Dough
Makes enough 2 large pizzas or 3 personal pizzas
- 1 envelope instant or rapid-rise yeast
- 3/4 cup warm water (maybe a little more), approximately 105 degrees F
- 2 tablespoons sugar
- 16 ounces all-purpose flour, (plus extra for peel and rolling)
- 1 tablespoon kosher salt
- 2 tablespoons olive oil, plus 2 teaspoons for the bowl
- A block of vegan mozzarella (or shredded)
- Activate yeast by combining yeast, warm water and sugar. Set aside.
- In a large bowl (or stand mixer bowl or food processor carafe if using dough bade), Combine flour, salt, and olive. Add yeast. Mix until tacky (add in more flour and water, as needed).
- Knead for 8 to 10 minutes (or 2 minutes in stand mixer on medium-high speed)
- Transfer to oiled bowl, cover and allow to rise for one hour.
- Heat oven to 500° F.
- Spread dough to edge of pizza stone (or lasagna pan if making Detroit-style*: see video).
- Add toppings of choice, bake for until crust is golden brown, anywhere from 12 to 20 minutes.
*Us a 9-x-13 / lasagna pan to make "Detroit-style" pizza.
Tofu-Tomato "sauce"
- 3 medium tomatoes
- 1 package silken soft tofu
- Basil, parsley, oregano, red pepper flakes, salt, and pepper to taste
- Puree all ingredients in a food processor or blender.
- Spoon on top of your favorite pizza toppings OR use for a pasta sauce.
Miscellaneous links:
