Pizza

INGREDIENTS:


  • DOUGH (2‐Pizzas):
  • 2½‐Cups Water
  • 2¾‐Cups Bread Flour
  • ¾‐Cup Vital Wheat Gluten
  • 2‐TBSPs Avocado Oil
  • 2‐TBSPs Oregano
  • 1‐TBSP Garlic Powder
  • 1‐TBSP Garlic Salt
  • 1‐TBSP Onion Powder
  • 1‐tsp Yeast

  • SAUCE (2‐Pizzas):
  • 1‐15 Ounce Can Tomato Sauce
  • ¼‐Ounces Water
  • 2‐tsps Sugar
  • 1‐tsp Lemon Juice
  • ½‐tsp Basil
  • ½‐tsp Garlic Powder
  • ½‐tsp Oregano
  • ½‐tsp Salt
  • ½‐tsp Thyme
  • ¼‐tsp Black Pepper

  • TOPPINGS (per Pizza):
  • 50‐60 Pepperoni Slices of your choice
  • 2½‐Cups Shredded Mozzerella Cheese
  • 1‐Egg
  • 1‐TBSP Plant Milk
  • Parmesan Cheese
  • Dried Oregano


DIRECTIONS:


PIZZA DOUGH:
  1. I use a bread machine and place all the liquid ingredients on the bottom, then the flours, and then the rest of the dry ingredients.
  2. I then set the bread machine on the Dough setting and wait a couple hours for it to mix, knead, and allow the dough to rise.
  3. I then divide the dough into two equal portions placing each portion in a separate gallon freezer bag and then placing the bags into the refrigerator overnight.

SAUCE:
  1. I place all the ingredients for the sauce into an (at least) 16 ounce lidded, plastic container.
  2. I stir all this together, then microwave the sauce on high two separate times, stirring in between each heating.
  3. Then I refrigerate the sauce overnight with the pizza dough.

TOPPINGS:
  1. You can really use whatever you want for toppings, but I use 50‐60 slices of pre‐packaged pepperoni, covering the entire pizza.
  2. If you use any uncooked meat, such as the Italian Sausage recipe I have on this site, you may want to pre‐cook it about half way before using it as a topping on the pre‐cooked pizza crusts.

BUILD YOUR PIZZAS:
  1. Remove your pizza dough(s) from the refrigerator about 30 minutes before you start making your pizzas.
  2. Use your eggs and plant milk to make an egg wash. You’ll use this to paint the entire pizza crusts prior to placing them in the oven for the first time.
  3. Hand‐press your doughs into the best circle shapes you can. You’ll probably have to throw a little extra flour onto your work surface so these won’t stick. I usually end up using a rolling pin to get them to about 15‐16 inches accross, or about ½‐inch past the size of my pizza pans.
  4. Once you have your dough rolled out and placed onto either a couple pizza pans or parchment paper, paint the entire surface of your pizza crusts with egg wash. Roll the edges of your dough over, about ½‐inch, to give yourself a kind of frame around the edge of your pizza, and paint those with egg wash. This should still leave a little egg wash left over for your 2nd heating after adding all the toppings.
  5. Prick the flat areas of the pizza crusts generously with a fork. Then cook the crusts for about 15 minutes at 500℉ or until just starting to brown. If your crusts start to bubble, prick the bubbles with a fork to keep your crusts flat for when you add your toppings.
  6. Remove your crusts from the oven, split your sauce in half, and spread it relatively evenly between the 2 pizza crusts.
  7. Lightly sprinkle the sauce with some grated Parmesan cheese.
  8. Add all of your non‐cheese toppings (so they don’t burn).
  9. Then add your 2½ Cups shredded Mozzerella (per pizza) spreading it as evenly as possible across the tops.
  10. Generously sprinkle the cheese with dried oregano.
  11. Paint your crust edges with egg wash again, and cook your pizzas for about 12‐15 more minutes at 500℉. Or you can cover and freeze one or both to cook another time.

Notes:
As you may have noticed, this recipe is for 2 pizzas

You may have to adjust the time you use to brown your crusts and cook your pizzas. It kind of depends on how your oven heats up. Your crust will be somewhat chewy because of the vital wheat gluten, but that adds a lot more protein to your pizza than you’d normally get if you used straight bread flour.