Monday, February 9, 2015

The World's Best Vegan Pizza Recipe

I noticed that pictures of vegan and non-vegan pizzas don't look as good as mine on the net, so I decided to post my recipe.

Ingredients for cold-fermented pizza dough:
3 cups of bread flour
1 cup of water
1 tsp of instant yeast
1 tsp of salt
This dough makes 10 pieces of crust.
Mix all the dry ingredients in the food processor and then add in the cup of water and process until it becomes a dough. Mix by hand if you want, I never tried it before.
Store in an airtight container in the chiller section of the fridge for at least 16 hours. (Coat the container with a little oil before storing the dough in it.)
Once you are ready to use it, take it out from fridge and cut out the required piece(s) of dough and leave it in room temperature for about half an hour to soften.
Prepare a wooden board dusted with flour. Coat the piece(s) of dough with flour. Use a wooden roller and roll the dough into a flat round circle, occasionally stretching the dough with your hands and then roll it again. Make the edge slightly thicker. Occasionally coat the flattened dough with flour to prevent it from being sticky.
The Cheese Sauce:
30g of Nutritional Yeast or one-third amount of a 100g packet
1 cup of glutinous rice flour
half a normal size stir-fry pan of water(I don't know the exact amount)
Mix all the ingredients into a mixture before cooking on a stainless steel stir fry pan, stirring until it thickens.
You can choose to make a watery sauce or a thicker sauce. I choose to use a slightly watery consistency.
Let the mixture cool before using it.
You can make the sauce beforehand and store it in the dridge. It would taste stronger the longer you store in the fridge. I chose to store it in the fridge before use.
Marinated Mushrooms Mixure:
a pinch of salt
dried Oregano herbs
olive or soy oil (a splash)
a little lemon juice (Optional)
handful of sliced Shitake mushrooms
First put the handful of sliced shitake mushrooms in a mixing cup.
Sprinkle the pinch of salt on top, followed by the dried herbs, oil and juice.
Then use a rubber spatula to quickly stir and mix it all up evenly. Wait for a couple of mins for the mushrooms to absorb the oil.
Drain away the excess oil.
A fast marination is the trick to get the mushrooms to remain tender, if they are marinated for too long they will turn soggy.
If the mushrooms are too oily when you put them on the pizza, the mushrooms will leak out lots of oil onto the pizza and you would have to drain the oil away when the pizza is cooked.
The pizza assembling process:
Place a piece of rolled pizza crust dough onto a non-stick pizza pan(Willow's brand), on a piece of baking paper over a normal baking sheet, or on a heated pizza stone that has been heated for 10 mins.
A Special Tip: You can choose to poke holes on the dough with a fork before putting on the rest of the ingredients. If you don’t poke holes, the dough will bloat up and you can make a bloated wood-fired version.
On the dough, use the underside of a spoon to apply a thin spread of tomato paste (use Leggo’s brand sold in a bottle). Or make a thick-style tomato puree paste with Roma tomatoes. Do not use canned concentrated tomato paste because the taste is too strong and bitter.
Let the paste dry a little before adding the cheese sauce.
Use a spoon to spread or drizzle the cheese sauce over the slightly-dried tomato paste on the pizza. Don’t apply too much or the pizza will turn soggy.
After spreading the quick-marinated mushrooms onto the pizza, cook the pizza in a preheated oven at 250 deg Celsius for 15 mins until the top is sizzling from the oil and then it is ready.
Use the top-level of the oven to broil and char the pizza as desired.