When I lived in PA. I had a pizza dough recipe that was pretty tried and true. I made my own crust quite often then. But since moving back to Seattle, I have gotten spoiled by Trader Joe's pizza dough balls. I was craving pizza yesterday, so I decided to go old school and make my own dough. The problem was I couldn't find my tried and true recipe, the Post It got lost in the move. Ha. So, I searched the webz and decided to go with
this one, it seemed pretty basic and easy. Best pizza crust I have ever made, hands down. I love when I lift the towel, and the dough has risen. It's such an accomplishment. I was never taught how to cook, so I have had a gazzillion disasters in the kitchen, especially with baking. Have you ever learned something, and then face palmed yourself because it's like why haven't I always known this, it's so duh!!! Well, I have those moments often, and had one last night. I think the reason why my crust turned out so great is because Duh, I broke the ball in two and made two thinner, smaller pizza instead of one. So, this crust had that crisp exterior that is always missing in my pizzas! I might have figured this out late, but man at least I figured it out! This is going to be a pizza game changer for sure.
I topped both pizzas with tomato sauce, Chao coconut and black pepper slices thinly shredded, garlic, white beans and artichoke hearts. A sprinkle of nutritional yeast and crushed red pepper right before baking. Yum. The recipe I used doesn't say how to bake, so I used a 450 degree oven, for about fifteen minutes, give or take. I don't mean to boast, but this pizza was seriously amazing. I am so having leftover pizza for breakfast!! Woot woot!
Anyone who has been reading this blog for awhile knows that I love love LOVE Chao cheese. Even now that I'm living in Seattle where there are so many more vegan cheese options, my heart still really belongs to Chao. So I always like to read/watch reviews of Chao to see what others think. One common complaint I read is that it's not the greatest at melting in the oven. What I have learned is it likes to be hugged while it's melting. It needs love and cover. So, when I use it for pizza, I put the Chao on right after the sauce, under all my veggies. It melts and adds a lovely creaminess under the veggies. I've used Chao in mac and cheeses both stove-top and oven baked, enchiladas, smothered burritos, and pizza and never had a problem.
Happy Wednesday!
It has been awhile since I've made my own pizza dough, maybe I should do that again? Sometimes that is most rewarding, and cheaper. I mean it is just flour water and yeast right?
ReplyDeleteI do the toppings over the cheese too. It is best way to melt vegan cheeses!
Yes. This was flour, water sugar and yeast. I added some garlic powder and salt and pepper, but so cheap to make. And when that dough ball rises, it is such a great feeling. No matter how many times I do it, I still get that "I did that" rush!
DeleteThat is a fantastic idea to put the cheese under the sauce as well as the veggies.
ReplyDeleteIt's made my pizza experiences so much better since i discovered this! Plus, the cheese kind of ooze into the sauce, and it's just really good!
DeleteI love to make my own pizza too and artichokes are a new fave topping. I bought a pizza stone cheap from TK Maxx about a year ago and it was a game changer for me in getting the style I like. As you put it in the oven whilst the oven warm it starts cooking the dough whilst you're still adding the toppings. I will def have to try your tip about when to add the cheese too. Chao hasn't reached England yet but the flavours sound great!
ReplyDeleteI'll have to keep an eye out at TJ Maxx, I have one near my apartment. I would love to have a pizza stone. I think that helps with the pizza shop type of crust. I hope you can get Chao soon, it's so good!
DeleteI'm so hungry after catching up on your posts! YUM!
ReplyDeleteHa ha!!
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