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Thursday, April 5, 2012

Crispy pizza crust (vegan)

This is the pizza crust we make the most (we like it thinner and crispy). We make it the most because it's very easy to make and only abandon it occasionally for fancier stuff, but it's definitely our go-to. In the picture above it's an example of how it looks like in the version of Brie, potato and thyme pizza.
Good luck with your pizza making and happy baking! :)

Last year: Pickled red onions and Linguine alla matriciana with zucchini.

Ingredients (makes one big round pizza or a rectangular one, enough to serve 2-3 people):

  • 200 ml warm water
  • 15 g fresh yeast
  • 350 g flour 
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 and 1/2 tablespoons dried rosemary
 Dissolve the yeast into the water and add the sugar to it. Let it rest for 10-15 minutes. Put the flour and the salt in a large bowl. Pour the yeasted water into it and the oil. Start mixing lightly:

Also add the dried herbs and mix it into a round ball (when it feels like all the ingredients are well mixed) and brush a little more olive oil on it:

Let it rest until doubled in size (30 minutes - 1 hour):

Spread it on a baking sheet and you're ready to bake (usually works well at 200 degrees C for about 25 minutes). :) All it needs now are toppings. Go get creative!

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