I have engulfed myself into yet another culinary adventure . . . the baking adventure. First muffins, now pizza! And anyone who knows me, KNOWS how much I LOVE pizza.
Baking has always scared me. Although being an artisan vegan cheese creator is definitely a combination of being both a scientist AND and artist, if a cheese doesn’t turn out exactly as planned, it is still usable, and definitely edible. With baking . . . that’s not always the case. However, I am happy to report, that this recipe (adapted from Vegan Pizza by Julie Hasson) is simple, and turned out great right off the bat. Crispy, yet soft (I know, weird, right?) and LIGHT! I would describe this as a focaccia crust, in all its delicious glory.
2 cups unbleached all-purpose flour
1 cup organic cornmeal
1 teaspoon fine salt
1 package (8g) instant yeast (2 tsp)
1/3 cup warm water
1/4 cup of good olive oil or grapeseed oil
1 tablespoon agave syrup or sweetener of choice (helps activate yeast)
a sprinkle of fresh or dried herbs of choice (I used parsley)
cracked black pepper to-taste
Method of Madness:
Pre-heat your oven to 500 F degrees
In a mixing bowl, combine all dry ingredients (except yeast) and stir with a fork
Sprinkle the yeast on the mixture
Add the wet ingredients, and combine the contents thoroughly
Cover the bowl with a cloth or plastic wrap, and set in a warm place for 2-3 hours until the dough has risen. It may take up to 6 hours, depending on the room temperature.
The warmer the room, the quicker the rise! I like to place mine on a stool in front of my heater
After the dough rises, you can freeze, refrigerate, or use right away. This recipe supplies enough dough for two 12″ – 15″ pizzas, depending on how thick you like your crust
After pizza is assembled (tomato, spinach & mushroom, OH MY), bake on middle rack, for about 15 minutes, until bottom is slightly browned
TIP: get a good pair of kitchen scissors. The best thing to slice up a pizza with is scissors. I learned THAT from my mama. My pizza isn’t quite as good as hers …. yet 😉