This pizza recipe will give you a deep crust, it can be made using dried yeast and doesn’t need to be stretched out as thinly as its Italian brother (here), so it basically requires no kneading.
|Prep time||Cook time||Total Time|
|20 min||40 min||60 min|
Just six ingredients make the perfect pizza dough: flour, water, yeast, salt, sugar and olive oil. The one trick that makes a good crust is preheating the baking tray or better an open-proof stone plate at maximum heat & for a short time. This helps the pizza to get a really crispy crust and makes the cheese in the crust melt perfectly.
The dough for 4 pizzas:
- 1,3 cups lukewarm water
- 1/2 tsp activated dried yeast
- 1tsp sugar
- 2 tbsp olive oil
- 1 tbsp salt
- 3 cups white spelt flour
- Optional: 100g vegan cheese for the crust
- Add the flour, sugar and yeast to a big bowl and mix well, then add the salt
- Mix all ingredients together well and make a well in the middle
- Then add the oil into the water and pour in the hole.
- Use your hands or a wooden spoon to mix it together until the flour is perfectly incorporated into the dough. It should be wet but hold together if you pick it up, if it doesn’t add a bit more flour.
- Put bowl and put into a wind-shielded place like your microwave or oven. Leave it to raise for a minimum of 2-3 hours. In Italy the dough usually rests overnight, the longer it rests the better the gluten develops. In case you can make it the day before leave it in the warm place overnight.
- Cover your hands and the kitchen surface in flour and separate it into four equal sized balls. In case you wouldn’t use all of the dough that day you can place it in the fridge for around 3 days at this point which will achieve an even stronger taste – just put it in cling film 🙂
- Kneed all the balls you want to use to form a non-sticky ball, cover with the towel and leave to rest for another 20min.
- At this point you can preheat your oven to 230 degrees celsius and prepare all you pizza toppings.
- Dust your hands, the surface and the ball with a bit of flour again and use either your hands or a rolling pin to stretch out to the size you want.
- And your base is ready!!! If you decide at this point you do not want to eat all 4 pizza bases – you can freeze them at this point before adding the toppings.
A piece of tennis ball, for example, which has a size of two centimeters, must now be rolled out. On the edge, the dough may remain slightly thicker. Spread the pastry with the sauce, spread the coating, cover with a little mozzarella and place in the oven at maximum heat (approx. 250 ° C).
You can either make your own tomato sauce following this recipe, or you just use any shop bought vegan sauce (I like the ones with garlic and basil the best for pizza) and just add a bit of fresh Basil, Oregano and Thyme to it.
- Ideas for toppings would be: rocket, mushrooms, roasted butternut squash and garlic, slices of aubergine & zucchini, onion rings, olives, small cubes of different coloured peppers, spinach, chilli, artichokes, sun-dried tomato etc. etc. etc.
- And what I always do before putting it into the oven is to spread small chunks of garlic over it, pine nuts, a bit of olive oil and because for me there is no such thing as Pizza without cheese, I definitely add some sort of vegan cheese (if you’d like to make a pizza cheese yourself in under 5mins – please check out this recipe)
- Be careful to only put the pizza in for around 8-10 minutes once the oven is completely pre-heated – ideally place it on a pizza stone or a baking tray covered with baking paper will do as well.
- One more tipp: I recently started making my own antipasti while the pizza needs to rest. For this depending on what I have in my fridge, I chop up butternut squash into small pieces, roast whole garlic cloves, slice aubergine, zucchini, pepper marinate with garlic, salt, herbs and olive oil and put on a tray covered with baking paper and bake while the oven pre-heats and leave it in until the pizza comes out the oven which is usually 30mins and the perfect cooking time for the veg.