This is the proper Italian pizza recipe – it really tastes awesome and is one of my favorite recipes. By following the below you will be able to prep 4 large sized pizza, so if you would like to have one per week, you are all good for an entire month 🙂
|Prep time||Cook time||Total Time|
|20 min||40 min||60 min|
This is the proper Italian pizza recipe – it really tastes awesome and is one of my favorite foods. By following the below you will be able to prep 4 medium sized pizzas, so if you would like to have one per week, you are all good for an entire month 🙂
When I first became a vegan, Pizza was something that I always thought would be missed out on, because it doesn’t taste right without cheese. Well, wrong! This is due to the fast growing market of vegan cheeses. I admit, in the beginning, most of them were not really tasty. But now, all sorts of cheeses are available on the internet, in small shops or big grocery stores as well. Or you might want to try make some your own. I have made a few already and will definitely put all my recipes in here as well.
So please enjoy and do not feel guilty – as it is said in Italian:
Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene.
(One cannot think well, love well, sleep well, if one hasn’t eaten well.)
- 500g spelt flour (I really always try to substitute the super processed wheat flour most shops sell nowadays)
- 10g of fresh yeast (= 1 package of dried active yeast)
- 250ml water
- 3 tbsp Olive oil
- 1 tbsp salt
Note: This recipe is designed to make 4 large sized pizza. You can always use two of them and put the remaining two into the freezer. All further steps and how to do it are described below.
- Dissolve the fresh yeast in 50ml water
- Pour all remaining ingredients into a big bowl
- Add the dissolved yeast and water mix to the bowl as well
Now its kneading time, this is the most important step with this recipe.
- This is done by hand for around 10-15 minutes until you have a very smooth dough
(You can also use your hand mixer but I prefer to do it with my hands as it allows me to feel whether the consistency of the dough is fine)
Now it is time for a little Siesta.
- Allow the dough to rest for around 1.5 hours and keep it covered with a kitchen towel or kling film in a warm place without draft.In Italy the dough usually rests overnight. In order not to wait so long, we added significantly more yeast. The dough should at least have half an hour to raise but it’d be better if you give it around 1.5h.
- While the dough is resting you could either take a break yourself 🙂 or you already start preparing your toppings and possibly even make your own tomato sauce and vegan mozzarella (recipe will follow soon!) following this recipe below. (You can also just use any shop bought vegan sauce, which are tasty as well)
This is where you can get creative. Everyone has their own favorite list of pizza toppings and this is the beauty of pizza anyways, am I right?
Remember, this is just a list of MY favorite toppings and not all of that usually fits on one pizza, so good we make dough for four 😉
- Roasted butternut squash
- Slices of aubergine & zucchini
- Small cubes of different coloured peppers
- Sun-dried tomato
- Pine nuts
- Vegan cheese
- Vegan spiced sausages
Back to the dough/pizzas:
When you come back after ca. 1.5 hours to check on your dough, you will see that it has almost doubled in size.
- Now it is time to pre-heat the oven to 220 degrees Celsius. Usually, I almost never preheat the oven when cooking but if you are making pizza this is really the key to get a perfect base.
- Cut the dough into 4 pieces to make 4 pizzas roll into balls cover and let rest for another half an hour.
- Then use your hands to stretch it out to the size you want, proper Italian bases are usually quite thin, I like it a bit thicker but you can also try and spin it in the air to make thinner, I admit this takes a bit of practice but works a treat
- The pizza will only need around 10mins if the oven has been properly pre-heated.
- 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)
- 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.