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