Julie Hasson - Vegan Pizza

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TO JAY , SYDNEY , AND NOAH YOU FILL MY LIFE WITH SO MUCH LOVE!

Vegan Pizza text copyright 2013 by Julie Hasson. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

Andrews McMeel Publishing, LLC

an Andrews McMeel Universal company

1130 Walnut Street, Kansas City, Missouri 64106

www.andrewsmcmeel.com

ISBN: 978-1-4494-4146-3

Library of Congress Control Number: 2013937456

Design: Diane Marsh

Photography: Ben Pieper, ; all other photos courtesy of Istock.com

Digital/Photo Assistant: Anneka DeJong

Food Stylist: Trina Kahl

Food Stylist Assistant: Daniel Trefz

www.juliehasson.com

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CONTENTS

DOUGH AND CRUSTS

EASY-PEASY PIZZA DOUGH

Makes 2 large (14- to 15-inch) or 4 individual (about 11-inch) thin-crust pizzas

This dough is one that I have been making for about twenty years, and it always comes out perfect. The only change that Ive made is, instead of kneading it like I used to do, I was inspired by the no-knead method in Artisan Bread in Five Minutes a Day , by Jeff Hertzberg and Zo Franois, and now simply stir the ingredients together. The dough is delicious and flavorful and is super easy to make. Plus, no mixer required! The dough will keep in the refrigerator for up to 5 days, so you can make the dough ahead of time, and bake-off a quick and delicious pizza for dinner.

3 cups (408 grams) unbleached all-purpose flour

1 teaspoon (6 grams) fine sea salt

2 teaspoons (7 grams) instant yeast, at room temperature

1/ cups (277 grams) warm water (110 to 120F)

2 tablespoons (20 grams) extra virgin olive oil

2 tablespoons (32 grams) agave syrup, or 2 tablespoons (24 grams) light brown sugar, packed

In a large bowl or a food-safe 4-quart plastic Cambro bucket, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil, and agave or sugar, and stir with a fork until everything is combined well and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.

Cover the bowl or bucket with plastic wrap or a fitted lid, and set aside in a warm place to rise for 2 to 3 hours (or up to 6 hours). At this point, you can also refrigerate it, covered, for up to 5 days, or divide the dough into 2 or 4 pieces and freeze them in a sealed zip-top bag (with room for dough expansion) for up to 2 weeks. Thaw the frozen dough overnight in the refrigerator before shaping.

Shape and bake the pizza according to the recipe directions.

VARIATION: For even more flavorful dough, reduce the yeast to / teaspoon, and let rise for about 18 hours before using or refrigerating to use at a later time. Dont do this with the gluten-free dough.

TIP: If you dont have a thermometer, make sure that your water isnt too hot. It should be warm water from the tap, not heated in the microwave or boiled. If the water is too hot, it can kill the yeast.

SIDE BAR

After making many, many batches of pizza dough, I started thinking about a trick that bakeries often use. They take a piece of the previous dough (about 3 ounces or so), and add it to the new dough, which infuses a lot of flavor. I gave it a try and it worked beautifully. Just make sure to stir the dough into the hot water first, so that you can break it up and it will mix into the new dough more easily. Then add the rest of your wet and dry ingredients, stirring until its well mixed. I have been doing this for a while now, and I can only imagine how flavorful it will continue to get. Remember that the dough wont keep longer than about 5 days, so if you want to keep this going, youll need to make a new batch of pizza dough every week or so (or freeze your piece of dough for up to 1 month).

PIZZA DOUGH FOR A CROWD

Makes 4 large (14- to 15-inch) or 8 individual (about 11-inch) thin-crust pizzas

Pizzas make fabulous party food, whether youre making tiny ones for appetizers, individual pizzas, or even pizzas on the barbecue. So when youve got a group coming over, make up this large batch of dough, which you can start much earlier in the day.

6 cups (816 grams) unbleached all-purpose flour

2 teaspoons (12 grams) fine sea salt

2 teaspoons (7 grams) instant yeast, at room temperature

2/ cups (554 grams) warm water (110 to 120F)

/ cup (40 grams) extra virgin olive oil

/ cup (64 grams) agave syrup, or / cup (48 grams) light brown sugar, packed

In a very large bowl or a food-safe 6- or 8-quart plastic Cambro bucket, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil, and agave or sugar, and stir with a fork until everything is combined well and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.

Cover the bowl or bucket with plastic wrap or a fitted lid, and set aside in a warm place to rise for 2 to 3 hours (or up to 6 hours). At this point, you can also refrigerate it, covered, for up to 5 days, or divide the dough into 4 or 8 pieces and freeze them in a sealed zip-top bag (with room for dough expansion) for up to 2 weeks. Thaw the frozen dough overnight in the refrigerator before shaping.

Shape and bake the pizza according to the recipe directions.

TIP: For a personal-size pizza, each ball of dough should weigh about 179 grams or 6/ ounces, and a large pizza 359 grams or 1/ ounces.

WHITE WHOLE WHEAT PIZZA DOUGH

Makes 2 large (14- to 15-inch) or 4 individual (about 11-inch) thin-crust pizzas

White wheat adds a delicious and nutty flavor, as well as added nutrition, to your pizza crust. You can play around with the percentages of wheat flour, adding more or less depending on your taste. I love this dough, and my son happily eats it without asking if its whole wheat (the ultimate test)!

2 cups (259 grams) white wheat flour

1 cup (133 grams) unbleached all-purpose flour

1 teaspoon (6 grams) fine sea salt

2 tablespoons (24 grams) packed brown sugar

2 teaspoons (7 grams) instant yeast, at room temperature

1/ cups (277 grams) warm water (110 to 120F)

2 tablespoons (20 grams) extra virgin olive oil

In a large bowl or a food-safe 4-quart plastic Cambro bucket, combine the flours, salt, and brown sugar, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water and olive oil, and stir with the fork until everything is combined well and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.