Pizza - town lot farm

As we mentioned in our Pretzel Recipe, the dough works perfectly to make pizza. That recipe is enough for two 12 inch pizzas or as we often do, one pizza and the next night flat bread. The dough keeps well overnight but it’s alive so don’t try keeping it any longer than that.

Roll out half the dough to fut a 12 inch pizza pan or tray. We like using a metal tray becasue it heats up fast. Press the dough into the edges to form a crust. With a ladle, spread your favorite pasta sauce or just plain crushed tomatoes.

Then add your toppings. We like chopped mushrooms, hot peppers and black olives or pineapple with hot peppers. Lastly sprinkle it with our home made vegan cheese and bake it in the oven at 450F for 12 minutes. Take it out, add a bit of olive oil and then bake for another 2 minutes.

Here is the pretzel dough recipe again:

In a large bowl whisk together 3 tablespoons whit sugar, maple syrup or agave and 2-1/4 teaspoons of active dry yeast. Then add 1 cup in the warm water and mix. Let sit for 10 minutes. The mixture should be very foamy.

Add 2-1/2 cups of Anita’s unbleached organic flour and 1 tablespoon of melted vegan butter to the yeast mixture and stir in until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 – 5 minutes until it comes together into a nice firm ball of dough. Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough

This recipe makes eight good size Pretzel or Laugen Weg, eight flatbreads, or two 12″ pizzas. Cut the dough in half if you like and save half in a tight container in the fridge for use the next day. But remember, don’t try stretching it to three days as the dough doesn’t age well beyond 48 hours.

We like to have flatbreads with our butter cauliflower curry the next day.

Enjoy!