Vegan Pizza improv
Yesterday was like an early Friday, so I thought pizza would be fun. I improvised on this recipe, but about an hour into the process, I remembered that I had the pizza dough recipe from My Bread! Too late, so I decided, if I wasn't going to use Lahey's dough, I could still use some of his toppings. I decided to make the sweet potato pizza: sweet potatoes, onions, and olive oil. I also put together some pizza marinara with some leftover tomato sauce, some herbs, and some almond-parmesan. Here was the formula for the dough:
400g King Arthur All-Purpose Flour
325g water
4g instant yeast
8g salt
Mix all ingredients to a somewhat shaggy dough, and let sit for 1 hour. Give a good bucket fold, and let sit for 1 hour. Bucket fold again, and then divide and shape very tightly into round preshapes. Let rest for 1 hour. Shape gently by picking up the edge and rotating the dough into a very thin crust. Top with desired toppings, and bake at 550F on a thoroughly preheated stone until the edge is puffed and slightly charred.
Some pictures
Comments
Vegan, that means no cheese, so there is pizza life after getting off cheese! There is hope!
It appears you have a rather hot oven.
Yes, we have an old gas range that can be cranked up pretty hot. Although it does have its problems (as the oven is quite old), it does make a very good pizza.
Love the crumb! Have you tried sticking the dough in the fridge for a day or two before shaping and baking? That is what I've been doing and have been getting great tasting results.
Haven't tried that yet, but it sounds like an excellent way to boost the flavor and extensibility of the dough. I'll have to give it a shot!