vegan pizza

Why you'll love this smoked tofu recipe

Let's start with the assumption that I have never met anyone who does not like pizza, I have however found a few reasons that will make you appreciate this particular pizza:

• Something different: our pizza does not have the classic tomato base. Instead, we used Barilla's vegan green pesto.
• Crispy crust and soft interior: Following this recipe will result in a nice full, crispy crust.
• Customise it how you like: when it comes to pizza toppings, there are no limits. Let your imagination run wild and garnish your pizza with the ingredients you love.

Here are all the ingredients you'll need

You will need a few simple, cheap and easily available ingredients:

For the dough:

• 500 g 00 flour for pizza
• 350g room temperature water
• 10 g fresh beer yeast
• 10 g salt

To garnish the pizza:

• 1 Fermaggio vegan mozzarella
• 2 tablespoons vegan pesto (you can dilute it slightly with water)
• 1 handful Kalamata olives
• 1 handful Artichokes in oil
• 1/2 sliced red onion

Preparation (step-by-step)

1. Pour 500 g 00 flour into the bowl of the mixer (if working by hand in a large bowl).
2. Add fresh brewer's yeast by crumbling it into 250-300 g water. Make sure it is dissolved by stirring well.
3. Operate the dough hook of the mixer on the lowest speed and add the water in a trickle.

4. Knead the dough until the water is evenly incorporated and gradually add the remaining 50-100 g water until the dough is sticky.

5. Add salt and continue kneading the dough for about ten minutes.

6. Once the dough is homogeneous and not too sticky, transfer it to a lightly floured work surface, make a few inward folds and shape the dough into a round shape.

7. Transfer the dough to the bowl, cover with a cloth and leave to rest for 30 minutes.

8. Then divide the dough into equal portions. With the quantities in this recipe you can make two pizzas the size of the oven tray, alternatively 3 smaller pizzas.

9. Knead each ball to form a pizza ball using circular movements to stretch the dough.

10. Place the dough pieces in a plastic container (trying not to let them touch each other, you can also use one container for each ball) and let the dough rise in the fridge for at least 3 hours (you can let the dough rise for up to 72 hours).

11. The dough is ready when pressing the tip of the finger lightly into the dough and the distinct shape of the finger remains.

12. Meanwhile, prepare the ingredients to garnish your pizza. We used vegan pesto, vegan mozzarella, artichokes, red onions and Taggiasca olives.

13. Turn on the oven at maximum temperature (250°C+) in static (above-below) plus fan function.

14. Then with plenty of durum wheat flour on the work surface, roll out the dough in circular movements to form your pizza. If you can lift the dough to stretch it well

15. Once you have rolled out your pizza, transfer it to the baking tray with baking paper and garnish your pizza.

16. Then put the baking tray in the oven by placing it on the bottom of the oven and bake for 6 minutes.

17. After 6 minutes, turn the pizza 180 degrees and place it on the first level from the bottom of the oven and bake for a further 6 minutes (depending on the power of your oven) until the desired baking time is reached.

Dough storage

You can prepare your dough up to 72 hours before consumption. Be sure to store it in the refrigerator in an airtight container.

Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!

I hope you enjoyed the recipe, see you soon!