Last night I made my Whole Wheat Vegan Pizzas. I wish I had access to one of those nice NY Pizza ovens my dad had in Mount Vernon, Ossining and New Rochelle, NY back in the 80s and early 90s! However, if you use a nice hot oven and a pizza stone, as I do - you will be pleased...
Here is a really simple and delicious pizza dough recipe which uses Agave Nectar as opposed to sugar.
1 Packet Yeast
1 Cup Warm Water
1 Tsp Agave Nectar
2 Tbsp Olive Oil
1.5 Cups Whole Wheat Flour
1.5 Cus Whole Wheat Pastry Flour
1 Tsp Salt
Pinch of Corn Meal
Proof yeast in water, add agave & oil. Sift together the dry ingredients then slowly add to wet ingredients. Using a strong wooden spoon, combine until a nice dough forms. At this point remove dough and knead very well for about 4-5 minutes.
Cover with a clean kitchen towel - set aside in a well oiled (olive oil) bowl for at least 1 hour.
When ready to make pizzas, cut dough in half flatten out two pies, and let sit without toppings - covered with two clean kitchen towels for at least 30 minutes, on your counter. Toss corn meal and a touch of olive oil onto clean baking bans. Cover pies with your fave toppings and bake in an oven that has been preheated to 450 degrees for 18-20 minutes.
The corn meal ads a nice crunch to the pizzas. Enjoy!
2 comments:
How many ounces is "packet"? And what kind of yeast is best?
Hi, I simply use a single packet of store bought yeast
http://www.breadworld.com/products.aspx
Fleischmann's Active Dry Yeast 1/4 oz packet.
Thanks! AMF
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