Artisan New York Style Pizza with Vegan Toppings
Description
Recipe adapted from Brennan, L. (2022). Easy Pizza Dough with Yeast. www.laurenslatest.com
Click here for directions on preparing the pizza sauce for this recipe.
Directions for this recipe are for a conventional oven with a maximum temperature of 550 oF (288 oC)--not a pizza oven which bakes at much higher temperatures and shorter baking time. Of course, preparation of the pizza dough and sauce would be the same for each.
Yields two 14-inch pizzas.
Ingredients
Directions
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In the mixer bowl, add 11 ounces of warm water at a temperature of about 105 oF (41 oC) plus the yeast. Let the yeast proof for 6-10 minutes until bloom rises to surface.
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Add dry ingredients in a bowl and whisk until thoroughly mixed.
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After yeast has proofed (frothy bloom has bubbled up), add olive oil.
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Add dry ingredients and mix on low for 5 minutes or until dough pulls away from sides and bottom of bowl.
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Empty dough onto a lightly floured surface and knead by hand. Periodically stretch the dough to reveal the sticky center and sprinkle flour.
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Knead for about 10 minutes until the dough is firm, pliable and non-sticky.
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Weigh the dough ball and cut in half (confirm by weight and adjust as necessary). Shape each half into a ball.
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Place each dough ball in lightly-oiled bowls and using a basting brush lightly coat each ball with olive oil to prevent drying.
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Cover the bowls with plastic wrap and place in a warm spot for 1.5 hours or until doubled in size.
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After 1 hour, pre-heat the oven (with pizza stone in center rack) to 550 oF (288 oC).
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Empty proofed dough onto a lightly-floured surface then flatten and spread the dough out to 14 inches diameter using a mini roller.
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Transfer the shaped dough to a lightly-floured baker's peel and align with the leading edge.
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Spread the pizza sauce in a circular pattern using a ladle.
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Slide pizza (with sauce only) onto the pizza stone in the oven and bake for 7 to 8 minutes until crust is a golden brown.
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Remove from the oven and add toppings. Bake for an additional 2 minutes.
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Remove from the oven and place on cooling rack. After a few minutes place on a pizza tray, slice and serve.
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Repeat for the second pizza.
Servings 6
Note
For consistent results, always weigh flour on a kitchen scale since flour density and associated volume may vary.
If an electric mixer with a dough hook is unavailable, hand mixing and kneading for an additional 5 minutes works as well.
Violife vegan feta cheese substitute consists of filtered water, coconut oil, potato starch, sea salt, glucono delta lactone, flavor (vegan sources), olive extract, vitamin B12.
