Today is Saturday, June 29, 2013…VEGAN PIZZA DAY! We plan on engaging in a day of doughy and vegan-cheesy fun! Before we begin our festivities, let us share one of our favorite pizza-making posts with you! Raise a slice and toast to vegan pizza!
Originally posted on July 11, 2011
Boozy Pizza with Brussel Sprouts and Onions
Even before they emigrated to the U.S. in the 1920s, my family had been serving up one of the world’s favorite foods for decades in Ragusa, Sicily. When my grandfather came to the U.S., he settled in Brooklyn, New York. As an adult, he owned a small grocery store, which he later sold to open up a tiny pizza stand in the East Village of Manhattan (NYC). Little did he realize that the impact his career change would make in New York and across the country.
My grandfather was one of the first people to open a pizzeria in New York City. People would come from all over to get a piping hot slice of his old world wonderfulness. Nobody, and I mean nobody, made pizza like my grandfather.
This tradition did not end with Gramps. My dad, Poppa Artichoke, had his own pizzeria and Italian restaurant for over 20 years. He now hosts children’s “Make A Pizza” parties for 1000s of youngsters every year in the NY/NJ/CT Tri-State area.
Albeit I don’t own a pizza business, I LOVE making homemade pies from time to time. There are many different dough recipes to choose from and most are pretty good. For the last few years, I’ve been using Mario Batali’s dough recipe to make pizza, which is infused with wine. Extremely simple to make and easy to work, Mario’s wine dough is simply scrumptious!
As far as sauce and toppings go, use your imagination. Although I prefer to make a raw tomato sauce from scratch, some jars of pizza sauce are as good as the homemade stuff. Whatever vegetable topping you choose, make sure to par-cook them before you place them on your pie. If you choose to use vegan cheese, experiment with several to see which one satisfies your palate.
I recently made a pie, veganizing Mario’s dough recipe, which was simple. I only had to substitute the honey for agave nectar. I also decrease the amount flour by a 1/2 cup.
Mario Batalia’s Pizza Dough
Source: Molto Mario on The Food Network
- 1/4 cup light red or white wine, Fiano di Avellino (I use light white wine)
- 3/4 cup warm water
- 1 1/2 ounces fresh yeast
- 1 tablespoon honey (substituted with agave nectar)
- 1 teaspoon salt
- 1 tablespoon plus 1 tablespoon olive oil
- 3 1/2 cups flour (only needed 3 cups)
- Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
- Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
- For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.