I have to say I like thin crust pizza. The crust in this recipe is light and airy and slightly chewy its really good. Most of us have the ingredients for this crust in our pantry, so get to it, measure out what you need and start making the dough. When it comes time to add the topping let your creativity shine. Topping ideas are endless see what you can come up with or follow this recipe.
EQUIPMENT
1 standard mixer with dough hook attachment
or a large mixing bowl, plus two medium size bowls
Pizza or biscuit trays for 2 pizza
PRE-HEAT OVEN
450 Fahrenheit and 230 Celsius (fan force oven)
MAKING THE DOUGH
INGREDIENTS
395g or 2 2/3 cups 00 flour (super fine pizza flour)
60g 0r 1/3 cup wholemeal flour (wholemeal is optional or keep it all white flour)
2 teaspoons instant yeast
6g or 1 teaspoon raw sugar
1/4 teaspoon salt
6g or 3/4 tablespoon olive oil
1 1/3 cups lukewarm water approximately
METHOD
*To the mixing bowl add all the dry ingredients. Take a spoon and mix all the ingredients together.
If using a standard mixer, place the bowl on the stand and attach dough hook.
*Add the oil and 1 cup of water. Mix on low speed, add more water a little at a time until dough comes together and forms a ball. Continue to knead on medium high for 8 minutes.
*Remove dough from the mixing bowl and divide into two. Shape into balls and place each one into an oiled bowl. Cover with plastic wrap and let rise until doubled in size 45-60 minutes depending on room temperature.
*When the dough is risen, punch it down.
*Stretch the dough gently and shape to fit the trays.
TOPPING NUMBER ONE
HEIRLOOM TOMATO AND VEGAN CHEESE
*Spread tomato paste evenly over the dough leaving a small border for the crust
*Thinly slice Heirloom tomatoes or tomatoes of choice and arrange over the pizza base.
*Next generously scatter with vegan cheese of choice
*Season with salt and a light drizzle of olive oil (optional)
*Garnish with a light sprinkling of roughly chopped capers.
TOPPING NUMBER TWO
BASIL PESTO with SHAVED PUMPKIN
*Spread the pizza base evenly with basil pesto (make your own pesto see recipe below or buy ready made) ***
*Now arrange over the pesto shaves of pumpkin, roughly chopped sun-dried tomato, thinly sliced purple onion and toasted pine nuts
COOK PIZZA
*Place trays in the pre heated oven and cook 10-15 minutes or until done. Turn trays around half way through for even baking if needed.
***KEEP SCROLLING DOWN FOR THE BASIL PESTO RECIPE
BASIL PESTO
INGREDIENTS
2 cups fresh basil leaves, packed
1/3 cup pine nuts
2-3 cloves garlic, peeled
1/4 cup vegan parmesan or nutritional yeast (for cheesy flavour)
1/2 cup extra-virgin olive oil (adjust as needed)
Juice of 1/2 lemon
Salt, to taste
METHOD
*Wash and dry the basil leaves to remove any moisture.
*If desired, toast the pine nuts in a dry pan over medium heat for 2-3 minutes for extra flavour, then let cool.
*In a food processor, combine the basil leaves, pine nuts, garlic, vegan parmesan or nutritional yeast, and lemon juice.
*Pulse until ingredients are finely chopped, scraping down the sides as needed.
*While the processor is running, slowly pour in the olive oil. Blend until the mixture reaches a smooth consistency. Adjust with a bit more oil if necessary.
*Add salt to taste. Give the pesto one final blend.
*Use the pesto right away or store it in an airtight container in the fridge for up to a week.
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