Pizza - Vegetarian

Ingredients 

Pizza Dough: Makes enough dough for two 10-12 inch pizzas 

    * 1 1/2 cups warm water 
    * 2 1/4 teaspoons of active dry yeast 
    * 3 1/2 cups bread flour 
    * 2 tsp olive oil
    * 2 teaspoons salt
    * 1 teaspoon sugar

Pizza Ingredients 

    * Olive oil
    * Cornmeal (to slide the pizza onto the pizza stone)

    * Tomato sauce
    * Mozzarella or Parmesan cheese, shredded
    * Feta cheese
    * Mushrooms, thinly sliced
    * Bell peppers, stems and seeds removed, thinly sliced
     * Chopped fresh basil
    * Onions, thinly sliced
    

Special equipment needed 

    * A pizza stone, highly recommended if you want your pizza dough to be crusty
    * A pizza peel or a flat baking sheet
    * A pizza wheel for cutting the pizza

Method 

Making the Pizza Dough

1 In the large bowl, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. 

2  Mix in the olive oil, flour, salt and sugar on low speed for about a minute.  Knead  until the dough is smooth and elastic. 

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place  until it doubles in size, about 1 to 1 1/2 hours. 

Preparing the Pizzas 

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour. 

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes. 

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. 

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. 

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. 

Repeat with the second ball of dough. 

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions. 

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. 

8 Sprinkle some cornmeal on the baking stone in the oven. Slide the pizza on to the baking stone. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. 

Remove from the oven and serve warm. 





Pizza - Vegetarian by Asith Mohan Mangalore