angel monster (malloreigh) wrote in vegancooking,
angel monster

pizza crust!

hey everyone. my housemates and i are hosting a pizza-off tomorrow night... basically, we're making a big batch of dough for crust and the participants are showing up with their sauces and toppings and we're firing up a bunch of vegan pizzas for the competition.

i usually make this super yummy crust:

1 packet active yeast (8g)
1 1/2 cups warm water
1 tsp salt
3 cups whole-wheat flour -or- 2 cups whole-wheat flour and 1 cup oat bran or cornmeal, -or- 2 1/2 cups whole-wheat flour and 1/2 cup nutritional yeast (my favourite, yum for nutritional yeast)
Really, you can use any combination of flours as long as it equals about 3 cups. Try 1/2 to 1 cup of semolina, or spelt flour.
1 - 3 tbsp olive oil (optional)
1 tbsp brown sugar (optional)
Spices, to taste (we use pepper, basil and rosemary - fresh rosemary is really nice)

Mix the yeast and warm water together; stir. Add salt and spices. Stir in flour. If dough is still super sticky or liquidy, add more flour, oat bran, cornmeal or nutritional yeast (whichever you like best). Add oil and sugar (optional). Knead for three minutes. Add 1 tbsp oil and roll the dough so it’s coated in a light layer of oil. Set aside in a warm and draft-free place for 20 minutes to rise. Cover with a damp cloth for best results.

Roll the dough out on a lightly floured surface until your preferred thickness. Add sauce and toppings. Bake pizza at medium-hot temperature until toppings are baked through. I recommend roasting your vegetables partway beforehand so you do not have to worry about overcooking the crust.

Depending on the type of flour you use and the optional ingredients you incorporate, this crust can be hard and tough, or soft and fluffy.

, which, when made with sugar and oil and white flour, is perfect and fluffy... but one of the participants in the pizza-off has requested that i make a somewhat healthier crust, preferably without white flour.

does anyone have a WINNING pizza crust recipe that uses spelt, kamut, whole-wheat, or a combination of flours? i don't want it to be tough, and i DO want it to be easily cut, easily cooked, and good with all sorts of flavours of pizza (because i have no idea what everyone's making). tried, tested and true sil vous plait - this is tomorrow so i can't test it myself!
also we would like to just throw these on a cookie sheet for 20min in the oven. we'll have a bunch of pizzas to cook and we definitely don't have a pizza stone.

thanks so much for any help you can provide, and i DO recommend my pizza crust recipe.
Tags: breads-pizza-dough
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