Pizza Dough Recipe | Studio Vegan
- Naquasia Boyd
- Aug 30, 2020
- 3 min read
Updated: Aug 31, 2020
"Surround yourself with pizza, not negativity "
The history of pizza begins in antiquity when various ancient cultures produced basic flatbreads with several toppings. ... The word pizza was first documented in A.D. 997 in Gaeta and successively in different parts of Central and Southern Italy. The pizza was mainly eaten in Italy and by emigrants from there.
Specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then. Legend has it that Italian King Umberto I and Queen Margherita visited Naples in 1889.
Okay, enough history for today so If you have been following on my Facebook Page I have only been eating what I have at home I have a lot of food so I thought why not eat it duh!! It's saved me that weekly shopping using what I have to make what I love to eat.
From plant-based milk, pizza, vegan cheese, protein patties, and pasta and salads and so much more. Here's a FREE PDF for your food shopping Super East
My Pizza 🍕 She beautiful 🥰
With just a few ingredients you can make an awesome homemade pizza dough perfect for pizza; an easy treat that's sure to please!
Here's the Recipe
1/4 tsp Add herbs ( Parsley, Oregano, Sweet Basil)
3/4 cups water warm, 180mL 2 cups all-purpose flour 240g, or bread flour 00 1 packet yeast 7g 1 tbsp granulated sugar 3/4 tsp salt 1 tbsp olive oil
Flour: All-purpose works well and so does bread flour but for soft and classic Italian style pizza I went with Double Zero Flour light fluffy yummy and just everything. AP flour gives a slightly chewier, thinner crust.
Olive oil: You can definitely use vegetable oil if that’s what you have on hand. I used infused oil with garlic fresh basil and rosemary so yummy.
HOW TO MAKE PIZZA DOUGH
1. I like to make pizza dough in my stand mixer since it does almost all the work for me but you can TOTALLY make this by hand. In either case, you’ll start off by warming either a large bowl or the bowl of your mixer. Add warm water and swish it around a few times then dump it out.
Now add your warm, roughly 100F, water, the yeast, and half the sugar. Give them a mix and set aside for about 7 minutes. When you see the mixture is bubbling as above then you’ll know it’s ready.
2. Mix the four, salt, and remaining then dump into the water using your hand mixer until well combined or using your dough hook.
3. If you dong this by hand then you can use a wooden spoon or your hands to bring the dough together.
4. Knead the dough on a lightly floured surface until it has a smooth texture and bounces back when pressed. Use olive oil to coat the dough then transfer to a greased bowl. Cover with plastic wrap, place in a warm draft-free place to rise for about an hour or until the dough has doubled in size.
5. Preheat oven to 450F. After the dough has doubled, press down to deflate.
6. Gently roll out onto a lightly floured surface then stretch into a disk. Transfer to your baking sheet pizza paddle, brush with olive oil then top with sauce, cheese, and your choice of toppings. Bake for about 12 minutes or until the crust is golden and the cheese is bubbling.
PRO TIPS FOR THIS RECIPE
Add ANY dried herbs you like to the dough for an extra depth of flavor. I like a teaspoon of thyme or rosemary but there are many great options to try.
You can double this recipe but still use just one packet of yeast if you’d like to make two pizzas or have some extra dough to save for later.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
I often just bake my pizzas on sheet pans but if you’re using a pizza stone make sure to spread some cornmeal on the pizza paddle so things don’t get stuck!
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