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Vegan Pizza Recipe

  • 5 cups unbleached bread flour (22.5 ounces)
  • 3 tablespoons of agave syrup
  • 2 teaspoons of table salt
  • 2 teaspoons of instant yeast
  • ¼ cup of olive oil (2 ounces)
  • 1 cup cashew milk
  • ¾ cup water, room temperature (70ºF)
  1. Mix water, cashew milk, olive oil, instant yeast and agave syrup in the bowl of an Electrolux mixer fitted with the scraper and roller. Turn up to the second or third speed and add the flour and salt.
  2. Mix for 5 minutes until all of the flour is incorporated to form a coarse ball. let the dough rest for 5 minutes.
  3. If the dough is too sticky to hold a shape, add more flour one tablespoon at a time. It if it is too dry, add one tablespoon of water at a time. Mix the dough until it passes the windowpane test. This lets you know the gluten is well formed.
  4. Divide the dough into 3 equal pieces. Round each piece into a ball and spray with oil. Place each dough ball in a quart sized zipper bag and let sit at room temperature for 15 minutes. Put the dough balls in the refrigerator overnight. You can freeze any dough you won’t be using the next day.
  5. The next day, remove the balls from the refrigerator two hours before you plan to roll them out and bake them. This will take the chill off and relax the gluten.
  6. After two hours, roll, stretch or otherwise shape the dough into a circle. Top with your favorite sauce, vegan cheese or other toppings.
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