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Quick Vegetarian Pizza Dough

Quick Vegetarian Pizza Dough


  • Serving Size : 4
  • 1 teaspoon active dry yeast
  • 1 tsp – to see if it’s more bready)
  • 1 2/3 c unbleached or – (1 2/3 to 2)
  • all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon salt


  1. In a measuring cup or small bowl, sprinkle yeast over 1/4 cup warm water; stir until dissolved.
  2. In a mixing bowl, combine 1 2/3 cups of the unbleached or all-purpose flour, cake flour, and salt.
  3. Make a well in the center of the flour mixture and pour in the yeast mixture.
  4. With a wooden spoon, gradually stir in the flour, adding 3/4 C warm water as you mix.
  5. Turn the dough out onto a lightly floured surface and knead until very smooth, soft, and no longer sticky, about 10 minutes, adding additional flour as needed to keep the dough from sticking.
  6. The dough should still be quite wet, however.
  7. Set the dough in (a bowl sprayed lightly with cooking spray) and turn to coat lightly.
  8. Cover with plastic wrap and let rise until doubled, 2 to 2 1/2 hours.
  9. About 10 minutes before baking pizza, turn the dough onto the floured board, punch it down and knead briefly.
  10. Use a pastry cutter or a thin, sharp knife to divide the dough in half
  11. If you pull the dough apart, you risk tearing the gluten strands.
  12. Pat each half into a ball and flatten into a disk.
  13. ADD TOPPINGS! =-) The dough can be made ahead, enclosed in a plastic bag, and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months.
  14. Defrost for at least 8 hours in the refrigerator and bring to room temperature before using.
  15. What I put on this pizza:.
  16. A tomato sauce with oregano and garlic and a pinch of sugar, roasted onions, roasted peppers, roasted garlic, plumped sun dried tomatoes, shitake mushrooms.

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