This dough uses vegan milk instead of water and oil. The result is a super soft and tall pizza, especially children (but not only) are crazy for it!
Time of preparation
30 minutes + standing + 20 minutes more or less
Servings
6
What did I use
a very large bowl, a pastry voard, a knife, two baking trays, two sheets of baking paper
Ingredients
830 gr of flour (2/3 whole wheat, 1/3 white)
1 little bag of dry yeast
580 gr of vegan milk (such as almond or soy, without added sugar)
15 gr of salt
15 gr of sugar
2 spoons of vegan butter
tomato sauce as required
minced vegan mozzarella as required
oregano to taste
extra virgin olive oil as required
How did I do
I mixed all the dry ingredients.
I added milk little by little and I kneaded in the bowl first then in the slightly flouered pastry board for about 10 minutes. I divided the dough in two parts, I kneaded each of them for few minutes more and I let them grow two hours covered with a rag.
I covered the baking trays with the sheets of oven paper, I stretched with my hands the dough, I spreaded the tomato sauce and covered with mozzarella, then I sprinkled with some oregano and a little oil.
I baked at 200°C for about 20 minutes, until well brownish on the surface. I served hot.
It is perfect also reheated the day after. In the microwave as well!
Buon appetito!
