Difference between revisions of "Pizza"
(→Vegan pizza Napoletana)
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Latest revision as of 11:36, 7 September 2015
Pizza is usually not the most vegan food one can imagine but it's actually possible to make a great vegan pizza, even without vegan cheese
Vegan pizza Napoletana
- 1 kg of flour
- 2,5 - 3 teaspoons of salt
- 1 teaspoon of sugar
- 6 spoons of extra-virgin olive oil
- 3 small potatoes
- 25g fresh yeast
Boil the potatoes until they're soft and peel them. Put the flour in a very big bowl (it will grow!) and dig the hole in the middle of the flour. Melt the yeast and sugar in warm water (around 43 degrees °C) glass and pour this liquid in the hole in the flour. Start to work the dough a bit in the centre with hands ( put some oil or flour on your hands so it doesn't stick). Mix the salt and oil in another glass of warm water and add it to flour. Work the dough for quite some time adding cold water little by little.
Add also smashed potatoes, work the dough for something like 20 minutes until it's not sticky anymore and you think it has become the way it should be (you will learn with experience!).
Let the dough rest in a bowl at some quite warm place for at least 2 hours. Cover bowl with a cloth. It should grow a lot!
In the meantime, you can prepare the tomato sauce.
Put some oil to the oven pan and spread dough to a thin layer. Spread first the sauce and then everything else you want to cook! Keep it simple.
If you want to have vegan "cheese" as topping, use 1/2 mug hot sweetened soy milk with 1/2 mug of rapeseed oil, mix with a blender and teaspoon of lime juice and tsp of mustard; add insides of one small baked potato and a teaspoon of yeast extract (from Ultimate Book of Vegan Cooking).
Remember, Italian pizza is very simple and modest.
Original recipe by Alex from Vegan Villa Squat