In honor of one of the best pieces of pizza I ever ate. Chicago, Illinois in 1989. Pizzaria Uno. Some things you just never quite get over. We tried it again years later and it just wasn't the same. I don't know if it changed or I did.
Anyway, here is a vegan crust recipe that I am embarrassed to say has loads of vegan butter to get that flakiness. So this is not something you want to have on a regular basis but only once in your lifetime or once in a while (like on your birthday).
Dough Recipe:
1/4 cup beer
1 teaspoon yeast
1 cup sour dough starter
1 cup warm water
Stir in one cup of whole wheat flour and let sit for a few minutes then add the rest of the dry ingredients:
1 1/2 cups "Better for Bread" type flour
1/2 cup rye flour
1/4 cup cornmeal
1/2 cup softened vegan butter (I have since made this entirely without the vegan butter and it was delicious—a much better idea for your typical pizza night.)
Knead into ball for a few minutes, adding more flour as necessary to make a sticky dough, but not too sticky. It shouldn't be a puddle.
Let this rise for 3 hours and then punch down. Roll into rectangle roughly 9 x 18 and spread with softened vegan butter. Fold by bringing ends to center and butter dough again. Roll into cylinder shape (as if for cinnamon rolls) and cut into two halves. Let rise until double, about one hour.
Roll the dough out into a circle large enough to fully line two 9" Chicago style deep dish pizza pans, or use two cake pans. Let rest while you prepare the other ingredients:
Sauce:
1 large can crushed tomatoes, drain off most of the watery liquid
2 tablespoons freeze-dried oregano
2 cloves garlic
1/4 tsp. black pepper
1/4 teaspoon salt or smoked salt
1/4 teaspoon freeze-dried basil
1/4 teaspoon marjoram
1/4 teaspoon crushed rosemary
Puree the crushed tomatoes and place into saucepan with all other sauce ingredients. Simmer for 10 minutes or longer until sauce is thick.
Toppings:
Vegan cheese, such as rice cheese shreds
Vegan sausage
Mushrooms
Olive slices, pre-cooked
Garlic shavings
Zucchini sliced thin
Artichoke pieces
Capers
To build pizza, put cheese on the bottom (over the dough), then the rest of the ingredients and finish with the sauce—upside down, right? But that's Chicago baby!
Bake in really hot oven, 550 fahrenheit if you can for about 12-15 minutes but be sure to check it after 9 minutes to make sure it is not burning. I bake it on the top rack instead of on the bottom rack.
Anyway, here is a vegan crust recipe that I am embarrassed to say has loads of vegan butter to get that flakiness. So this is not something you want to have on a regular basis but only once in your lifetime or once in a while (like on your birthday).
Dough Recipe:
1/4 cup beer
1 teaspoon yeast
1 cup sour dough starter
1 cup warm water
Stir in one cup of whole wheat flour and let sit for a few minutes then add the rest of the dry ingredients:
1 1/2 cups "Better for Bread" type flour
1/2 cup rye flour
1/4 cup cornmeal
1/2 cup softened vegan butter (I have since made this entirely without the vegan butter and it was delicious—a much better idea for your typical pizza night.)
Knead into ball for a few minutes, adding more flour as necessary to make a sticky dough, but not too sticky. It shouldn't be a puddle.
Let this rise for 3 hours and then punch down. Roll into rectangle roughly 9 x 18 and spread with softened vegan butter. Fold by bringing ends to center and butter dough again. Roll into cylinder shape (as if for cinnamon rolls) and cut into two halves. Let rise until double, about one hour.
Roll the dough out into a circle large enough to fully line two 9" Chicago style deep dish pizza pans, or use two cake pans. Let rest while you prepare the other ingredients:
Sauce:
1 large can crushed tomatoes, drain off most of the watery liquid
2 tablespoons freeze-dried oregano
2 cloves garlic
1/4 tsp. black pepper
1/4 teaspoon salt or smoked salt
1/4 teaspoon freeze-dried basil
1/4 teaspoon marjoram
1/4 teaspoon crushed rosemary
Puree the crushed tomatoes and place into saucepan with all other sauce ingredients. Simmer for 10 minutes or longer until sauce is thick.
Toppings:
Vegan cheese, such as rice cheese shreds
Vegan sausage
Mushrooms
Olive slices, pre-cooked
Garlic shavings
Zucchini sliced thin
Artichoke pieces
Capers
To build pizza, put cheese on the bottom (over the dough), then the rest of the ingredients and finish with the sauce—upside down, right? But that's Chicago baby!
Bake in really hot oven, 550 fahrenheit if you can for about 12-15 minutes but be sure to check it after 9 minutes to make sure it is not burning. I bake it on the top rack instead of on the bottom rack.
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