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 Post subject: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 12:18 am 
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In honor of the upcoming Vegan Pizza Day, I want to make a pizza. I found a dough recipe on Vegweb that looks good, so now I just need to figure out what toppings to put on it. Are there any pizza-making tips I should know? I've never made a pizza from scratch before.


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 1:30 am 
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if you can find a ceramic tile (unglazed!) or an actual pizza stone, your crust will thank you!

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 4:44 am 
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If you can't find those things, pre-heating the baking sheet instead of putting it in on a cold sheet makes a difference too. I like to use baking paper, so it's easy to pull the pizza over to the hot baking sheet.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 9:38 am 
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I've been making mine (deep dish) in a cast iron pan and it works really well.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 10:10 am 
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Pizza stone if you have one, if not baking sheet. But either way pre-heat it with the oven. I put my pizza stone right on the bottom of the oven so it gets nice and hot. And unless you have one of those huge pizza pallet things, make your pizza on the stone or baking sheet. If you make it on your counter and then try to transfer it you will end up with a mess. I'm pretty classic with my at home pizzas.

Olive oil on the dough first, just a little, spread it around. It helps with stopping the sauce from soaking into the dough so your pizza isn't dry.

Sauce, garlic, daiya mozzarella, sliced tomatoes, and fresh basil.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 11:56 am 
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Not sure when vegan pizza day is (although I really SHOULD know this), but if you have time, the best crusts aren't risen in the usual way (an hour or so somewhere hot), but cold-risen. Mix your ingredients as usual (except use cold water), knead, then stick in the fridge for 48 to 72 hours. Makes the crust awesome!

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 11:58 am 
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I didn't know for the longest time that you need your oven temperature to be really hot for the best homemade pizza! I do mine at 500 now.


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 12:16 pm 
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GraciaKai wrote:
Olive oil on the dough first, just a little, spread it around. It helps with stopping the sauce from soaking into the dough so your pizza isn't dry.


This is really important to keep the crust from getting soggy.

Echo about the very hot oven and if you are using a pan, start with the pan on the lowest rack for 5 minutes and then move it to the middle of the oven...this will really help to get even cooking between crust and topping.


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 12:19 pm 
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If you use a cookie sheet, I'd recommend flipping it over and baking it on the underside, and still throwing down a little cornmeal beforehand.

Make sure to not overdo it on the sauce.

Have fun!

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 12:20 pm 
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joshua wrote:
if you can find a ceramic tile (unglazed!) or an actual pizza stone, your crust will thank you!

Yes! I make pizza once or twice a week, and the stones helped so much. You need a super high oven temp - 500 at least - and it really crisps up the bottom. This is the pizza dough recipe I use - it's super simple and it comes out like gangbusters every time:

500 g bread flour
300 g warm water
1/2 packet yeast
6-8 g salt

Mix and knead for 5-10 minutes until you can stretch the dough to "window pane" thinness without it tearing, put in an oiled bowl and cover with plastic wrap, let rise in the fridge for at least 24 hours. The long, slow rise plus the bread flour make for a really chewy texture.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 12:22 pm 
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if you like a crunchy crust use a bit of corn meal on the bottom of the pan! also use flour on your hands or pin when working with the dough!

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 12:32 pm 
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Also, if you like deep dish, this is the recipe I use (veganized, of course!): http://www.kingarthurflour.com/recipes/ ... zza-recipe


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Thu Jun 27, 2013 7:17 pm 
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mandycoot wrote:
I didn't know for the longest time that you need your oven temperature to be really hot for the best homemade pizza! I do mine at 500 now.

This is in part why grilled pizza is the best pizza I've ever made.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Fri Jun 28, 2013 10:51 am 
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You're all so helpful! I'm going to let it rise in the fridge for a day. A few more questions. I was thinking about making the PPK tempeh sausage crumbles. Should I cook them in the skillet then add with the rest of the ingredients, or later so they don't overcook? How should the garlic be added to the pizza - minced, sliced, or whole cloves? Also, about how much Daiya is a good amount?


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Fri Jun 28, 2013 11:58 am 
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Tempeh sausage - Not sure, I think I just followed whatever Isa's instructions are and it came out fine.
Garlic - I do minced and sprinkle it all over, but sliced could be good too. Not whole clove!
Daiya - About half a bag should do it.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Fri Jun 28, 2013 12:59 pm 
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I like to saute my minced or sliced garlic first. Sometimes it doesn't mellow as much if you just sprinkle it on your pizza. It's also delicious to roast a clove of garlic and then use the whole cloves as a topping.


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Sat Dec 28, 2013 5:25 pm 
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What type of pizza stone is best?

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Sat Dec 28, 2013 5:36 pm 
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we have an older version of one of these someone gave us

http://www.amazon.com/Presto-03430-Pizzazz-Pizza-Oven/dp/B00005IBXJ/ref=sr_1_2?ie=UTF8&qid=1388270111&sr=8-2&keywords=pizza+maker

we use it constantly. i buy premade pizza dough in a bag at the grocery store. the whole wheat one at my grocery store seems to be vegan

we make a mexican pizza with sauted onions, garlic, cilantro, corn, and black beans and some lime juice. cook that then slice avocado onto the finished product and eat with salsa

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Sat Dec 28, 2013 10:39 pm 
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alan shared a few of his tips in his food porn post a few weeks ago. since then we've obtained a pizza stone and i cannot wait to make pizzas again!


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 Post subject: Re: Tips for homemade pizza?
PostPosted: Sun Dec 29, 2013 11:30 am 
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GraciaKai wrote:
Olive oil on the dough first, just a little, spread it around. It helps with stopping the sauce from soaking into the dough so your pizza isn't dry.


I wish I'd known this before! So often with tomato-y pizzas I've ended up with slightly soggy centre of bases.

I've been using Julie Hasson's book, Vegan Pizza, for recipes and recommend it highly! I've made so many pizzas from it since getting the book that it's one of my best-used cookbooks. A pizza stone is still on the wish list though.

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Sun Dec 29, 2013 12:35 pm 
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annabazoo wrote:
What type of pizza stone is best?

I'm not sure. I have two and they're both sort of the same porous stone slabs (of differing sizes). Kind of like flattened concrete. I've only used this one kind and I'm perfectly satisfied with it, for what it's worth. My crusts are always perfect when I bake on it.

A pizza stone is so essential to pizza making (in my opinion) that I probably wouldn't even bother making pizza without one!

My very favorite pizza recipe is the Isa Pizza from VwaV. I think it's the pesto that puts it over the top for me!

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 Post subject: Re: Tips for homemade pizza?
PostPosted: Sun Dec 29, 2013 1:03 pm 
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I bake pizzas both with and without a stone, and both ways work well. The stone gives a crispier bottom crust, but you can also make the crust of homemade pizza a bit crispier if you bake it directly on the rack for the final few minutes. If you prefer a soft crust, a pizza pan or cookie sheet will probably be just fine. I bought the squarish ceramic stone from Williams Sonoma after my cheapo one cracked (just during cooking - it was never dropped or anything), and I've been happy with it so far. I do think cheaper ones can be prone to breakage, but they may last you a while.

One bit of wisdom that I will share is not to overload the pizza with toppings. I tend to get a bit over enthusiastic with my toppings, and sometimes that can lead to the middle being a bit undercooked or soggy. You might like to pre-cook some toppings, or add them raw. Just play around and have fun with it. I prefer making a couple of smallish pizzas that are 1-2 servings each for me and my spouse rather than making one gigantic one - it just seems easier to manage, and we usually want different toppings.


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