Crafting a delectable homemade pizza is an enjoyable and interactive family bonding experience. Inviting loved ones to participate in cooking brings everyone together for a scrumptious outcome that’s sure to please.
Deep Dish Pizza [Vegan]Crust: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon olive oil, 3/4 cup plant-based milkTo prepare deep dish pizza that’s vegan, start by making the crust. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of whole wheat flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Gradually add in 1/4 cup of olive oil and 1/2 cup of warm water, stirring until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.Deep-Dish Vegan Pizza
Deep Dish Pizza [Vegan]
Crust: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon olive oil, 3/4 cup plant-based milk
- One 1/4-ounce or 7-gram packet of active dry yeast.
- 1 tablespoon organic granulated sugar
- Three and one-quarter cups (approximately 390 grams) of all-purpose flour.
- 1/2 teaspoon salt
- Two tablespoons of olive oil, with additional supplies on hand for the bowl and pans.
- 1 (28-ounce/794g) can crushed tomatoes
- 1 tablespoon organic granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- A pinch of fiery heat: red pepper flakes, with additional dashes for that extra kick.
- 1 batch vegan mozzarella (or 1 1/2 cups store-bought vegan mozzarella)
- Two tablespoons of shredded or grated vegan Parmesan, divided, for topping.
- 1/2 teaspoon dried parsley flakes, plus 1/2 teaspoon for topping
To prepare deep dish pizza that’s vegan, start by making the crust. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of whole wheat flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Gradually add in 1/4 cup of olive oil and 1/2 cup of warm water, stirring until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
- Prepare the dough: In a measuring cup, combine 1 cup (240 ml) of warm water, maintained at a temperature of 100°F to 110°F (37°C to 43°C), with the yeast. Allowing the mixture to rest and froth for precisely ten minutes, await the development of a rich, velvety foam.
- Combine 2 cups of all-purpose flour and 1/4 teaspoon of salt in a medium-sized mixing bowl. Combine the activated yeast with the oil in the mixing bowl. Combine ingredients using a spoon to form a rough, shaggy dough.
- Knead the dough on a lightly floured surface for 5-10 minutes, until it forms a seamless sphere under your palms. With the dough well-oiled and returned to its resting spot, ensure a tight seal by covering it with a pristine kitchen towel, then transport it to a warm, draft-free environment – ideally an off-duty oven. Permit the dough to rise for one hour, or until it has doubled in volume.
- As the yeast-leavened dough undergoes its natural fermentation process, simultaneously prepare the accompanying sauce by combining all the necessary components in a moderate-sized mixing vessel. Stored for future use.
- Once the dough has doubled in size and reached its desired height, preheat your oven to a scorching 475 degrees Fahrenheit or a sizzling 246 degrees Celsius. Grease two 8-by-2-inch (20-by-5-centimeter) pie pans or springform pans generously with oil, or work in batches using a single pan if necessary.
- Split the dough into two identical segments. On a clean, lightly floured surface, roll each portion into a uniform 9-inch (23cm) circle with an even thickness of about 1/4 inch (6mm). Gently stretch the dough over the prepared pans, employing gentle pressure with your fingers to coax it into the corners and upwards along the pan’s edges, thereby crafting a robust deep-dish crust.
- Arrange 3/4 cup (approximately 200 grams) of creamy vegan mozzarella evenly across each crust. Divide the sauce evenly and drizzle approximately half of it over the cheese in each baking pan.
- Rotate the pans every 10-12 minutes to ensure even cooking. Removing the pizzas from the oven, I topped them with a sprinkle of vegan Parmesan, a sprinkle of fresh parsley, and an additional pinch of red pepper flakes for added depth and complexity. Permit the pizzas to cool for exactly 10 minutes prior to slicing; subsequently, divide each pie into 4 or 6 equal portions.
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