deep dish pizza.

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I recently got a cast iron skillet. And i’ve been testing the waters with it and I am really in love. I decided to give a deep dish pizza a go – and WHOAH, I’m REALLY in love now.

To make it “chicago-style” I tried a cornmeal crust. I made the crust the night before.

  • 1cup warm water
  • 1(1/4 ounce) package yeast
  • 34cup cornmeal (blend in blender or vitamix first to make it not so grainy)
  • 1teaspoon salt
  •  2 tablespoons olive oil
  • 2 12cups flour
  1. Preheat oven to 475.* This recipe makes enough dough for a 12″ round deep dish pizza, preferably cooked in a seasoned cast iron skillet.
  2. Put the warm water in a mixing bowl with the corn meal, and add the yeast, salt, and olive oil. Wisk with your kitchenaid for a minute or so – then add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
  3. Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
  4. Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
  5. After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
  6. Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
  7. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the veggies. Layer the veggies evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top. Don’t put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle vegan parm over the top of the sauce.
  8. Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.
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thai “chicken” pizza with whole wheat pizza dough.

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My coworker made this a few weeks ago and I didn’t try any because it was made with real chicken – but everyone else went crazy for it. I figured I would give it a try, but making it vegan. Im not a huge fan of daiya cheese, so i need to find a way to make it a little creamy b/c the daiya just isnt cutting it. But otherwise this was really really good, and I want to keep working to add to it and get it just right. The “chicken” is pretty salty, but I like my pizza salty, so this was alright to me!

1 pizza crust (*whole wheat pizza dough recipe below)
1 package uptons chickn seitan
1/2 cup green onions
2 cloves garlic, minced
spinach
4 T rice vinegar
4 T soy sauce
1/4 tspn black pepper
1 T corn starch
Daiya cheese
2T slivered almonds (optional)

Mix 1/2 onion, garlic, vinegar, and pepper. Add seitan and stir. Marinate a few hours or overnight. Reserve marinade. Saute seitan in a pan; Add cornstarch to marinade and cook until bubbly. Spread mixture onto pizza crust and sprinkle daiya cheese, spinach and green onions on top. Cook in preheated oven 500 degrees (or according to your crust instructions) for about 12-15 min. Sprinkle with almonds if using.
Whole wheat pizza dough

1 cup warm water (110 degrees F)
2 1/4 teaspoons (one 1/4 oz packet) Active Dry Yeast
1 teaspoon granulated sugar
1 cup flour
1 1/2cups whole wheat flour
1 tablespoon olive oil
1 tablespoon agave
1 1/2 teaspoons Kosher salt

Directions:

1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, about 5-10 minutes.

2. Using the dough hook, turn the mixer on low and slowly add half of the flour, olive oil, honey, and salt. When flour is combined, add the remaining flour. Once dough starts to form, increase speed to medium. Mix for 3-5 minutes, until dough is well combined.

3. Remove the dough from the mixer and place on a floured counter. Knead a few times to form a ball. Dough should be smooth and shiny. Place dough in a greased bowl, cover loosely with a towel, and let rise for 30 minutes.

4. When ready to bake, preheat oven to 450 degrees F. Roll dough into a 14 inch round. Place on a pizza pan or pizza stone. Spread with desired sauce and toppings. Bake for 16-20 minutes or until crust is golden brown. Remove pizza from oven and let cool for 5 minutes before slicing.

original recipe found here.

pizza rolls.

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This mastermind of a recipe comes from the super genius Shutterbean!
Its a super fun take on pizza and was absolutely delicious.

I also have this thing with daiya cheese. I dont really like it on pizza, but when its IN something, it gets kinda creamy and delicious; and since you bake the cheese IN the dough, I’m all for it!

I added some spinach, olives and tofurkey sausage to mine. I will definitely be adding these to the mix! Loved them!

Preheat oven to 450F.

Line a baking sheet with parchment paper and grease the baking sheet with olive oil.

On a floured surface, roll out pizza dough into a rectangular shape, roughly 9 x 16 inches and position so the short sides are parallel to you. Spread the sauce evenly on the rolled out dough, leaving about a 1″ border around the dough. Place about 1 cup shredded cheese, followed by your veggies and some of the basil.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up on a parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes. In the last two minutes of baking, pull rolls out of the oven and top with more cheese if youd like. Place rolls back into oven and bake until cheese melts.  Remove rolls from the oven, let rest for 5 minutes and sprinkle with chopped basil for serving.