Makes about 4 small/medium (pizza stone sized) pizzas
For The Dough:
4 cups of leveled 00 Flour (A finely ground flour used in Italy that naturally has a lower gluten count than most flours)
2 envelopes (1/4 ounce each) of active dry yeast
1/4 cup of olive oil, plus more for brushing
2 tablespoons of sugar (I like using coconut sugar)
2 tsp of salt
Pizza or tomato sauce (This is my favorite)
Any veggies you like I prefer:
Thinly sliced mushrooms
Thinly sliced onions
Thinly sliced eggplant
Thinly sliced peppers
Fresh arugula for garnish once cooked
Any vegan cheese you like I prefer:
Violife mozzarella shreds
Kite Hill ricotta for garnish once cooked
Beyond meat sausage or any other vegan sausage you like
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Stir in sugar, oil, and salt into yeast mixture, I like using an electric mixer but mixing with a whisk or spoon also works. Add flour and stir until a sticky dough forms. Transfer dough to an oiled brushed bowl. Cover bowl with plastic wrap and set aside in a warm, spot until dough has doubled in size, about 45 min- 1 hour. Preheat oven to 450 F or turn grill on with a pizza stone in it (my favorite) until it gets up to 500F.
Once dough has risen, gently knead and roll out into thin circles on a floured surface for your pizza. I place our rolled out dough on a floured pizza paddle so we can slide it onto the stone on the grill but if you are using the oven a baking sheet works too. Refrigerate or freeze any dough you don't use. Spread tomato sauce evenly, followed by sliced veggies, followed by cheese.
If cooking on the hot grill, be sure to keep an eye on it because it usually only takes about 7 minutes. If cooking in the oven it should take about 15-20 minutes. In both cases remove from oven/grill once crust is turning a nice crispy brown.
I like to garnish with crumbles of Kite Hill ricotta and a handful of fresh arugula.