“Save the planet, it’s the only planet with pizza.” ― Unknown
We made our favorite kind of vegan pizza for pizza night: homemade pesto, pineapple chunks, pickled jalapenos & fresh garlic. Keith is the “Pizza King” at our house because his pizzas are the finest in the land! He makes the dough from scratch, rolls it out, and then tops it with pizza sauce, Daiya Vegan Mozzarella, and all sorts of yummy toppings. He also sprinkles pepper flakes and oregano on top when the pizzas come out of the oven for that old-timey pizzeria feeling. Tasty!
Here’s the recipe for Keith’s pizza dough (you need a stand mixer for this one):
1 (1/4 ounce) package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2-3 1/2 cups all-purpose flour (you can substitute spelt flour here)
1. Dissolve yeast in warm water in warmed bowl.
2. Add salt, olive oil, and 2 1/2 cup flour.
3. Attach the bowl and dough hook to your stand mixer, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
5. Place in oiled bowl, turning to oil top.
6. Cover, let rise in warm place until doubled in bulk (about 1 hour).
7. Punch dough down.
8. Brush a baking sheet with oil or line with a Silpat.
9. Roll your dough out with a rolling pin on a floured cutting board, transfer to your baking sheet (a pizza peel works really well for this), add your toppings and bake at 450°F for 15 to 20 minutes.
Pizza Fact: In the preserved ruins of the Italian city of Pompeii, an archeologist found unmistakable signs of the network that supported pizza production – from the street stands to the restaurant kitchens where pizzas were made.