Homemade Pizza Cookbook: Have Fun to Create Crunchy and Fragrant Pizza and Focaccias With Your Home Hoven and Make Your Family Happy by Vitiello Salvatore

Author:Vitiello, Salvatore [Vitiello, Salvatore]
Language: eng
Format: epub, pdf
Published: 2021-10-01T16:00:00+00:00

Thin-Crust Hawaiian Vegan Pizza

Prep time: 60 mins

Cook time: 12 mins

Total time: 72 minutes

Ingredients

For the Pizza Dough:

1 tsp Instant Yeast

2 cups (250g) All Purpose Flour

1.5 tsp Salt

3/4 cup (180ml) Warm Water

For the Tomato Sauce:

2 Tbsp Olive Oil

2 Small Cans/Cartons (~135g each) Tomato Paste

2 tsp Oregano

Sprinkle Black Pepper

Sprinkle Salt

For the Hawaiian Toppings:

4 Slices Pineapple (chopped)

7 oz / 200g Vegan Cheese (grated)

8 Veggie Bologna Slices (chopped)

Instructions

In a mixing bowl, sift the flour and add the salt and instant yeast. Pour in the warm (not hot) water and stir to form a large ball of dough. Flour your hands well and then begin kneading the dough, incorporating flour into the dough at regular intervals to prevent it from sticking to your hands. Knead for approximately 4-5 minutes. Finally, the dough should be quite tacky but not at all prone to sticking to your hands. Reintroduce the dough to the bowl, cover with a towel, and let aside for 1 hour to rise.

Cut two pieces of parchment paper to roughly the same size as your pizza stone and lay it in the cold oven. Turn on the oven and set the temperature to 460°F (240°C). Allow the oven and pizza stone to heat for 1 hour together.

After an hour, divide the dough into two balls. Dust some flour onto the first sheet of parchment paper that you cut, set the dough ball on top, and then roll it out to the parchment paper's edges using a rolling pin. While the dough may be tempted to retract, simply continue rolling it out.

Combine the ingredients for the tomato sauce and apply half of it over the top of the rolled out pizza dough, spreading it out with the back of a spoon.

Add half of the veggie bologna, pineapple, and vegan cheese.

Slide the pizza onto a wooden board, parchment paper below.

Open the oven and carefully transfer the pizza from the wooden board onto the scorching hot pizza stone, using the parchment paper as a guide. Close the oven. 8 minutes in the oven.

After 8 minutes, open the oven and gently lift the pizza up with a spatula; the bottom should be lightly toasted. It's done when the bottom is lightly toasted and the toppings are beautifully melted.

Reclaim the wooden board and gently pull on the parchment paper to reposition the pizza and parchment paper on the wooden board.

Allow a few minutes for the oven and pizza stone to re-heat to full temperature between pizzas before starting the process with the second pizza.

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