Yoga Food -

Pizza - Scandinavia Meets Italy

Pizza - scandinavia meets Italy. Vegan Pizza base
Will worked as a wood fired pizza chef in New Zealand at an authentic Italian pizza trailer. This was an amazing time for us with lots of rock climbing, skiing and daily pizza eating.
The recipe here was created by the two of us together. We have kept the thin elegant Italian style and added a Scandinavian sourdough twist. Furthermore we are using rye flour to add taste and depth.
A simple to make pizza dough. Begin the day before for best result. But don't panic if not, a couple of hours will do the job nicely.
We like the dough for its easy to roll feature, which just makes homemaking pizza even more enjoyable. Apart from taste and crisp the rye gives the base a wholesome, organic, earthy colour. With the red tomato sauce and toppings this pizza becomes not just a taste experience but also an aesthetic experience.

Makes 9 pizzas, diameter 25 cm
One person eats  2 pizzas

 

Ingredients 

450 ml water

100 ml sour dough (Or if you don't have a sourdough, add 50 ml extra water and 5 g extra yeast)

20 g fresh yeast

150 g rye flour

150 semolina, groft

450 g white flour

75 ml olive oil

2 teaspoon salt

 

 

Method 
1) In a bowl mix water, sourdough and yeast.
2) In a separate bowl mix rye flour, semolina and white flour.
3) Pour half of the flour mix into the water-sourdough-yeast mix and mix well with a handle mixer or a wooden spoon.
4) Add olive oil and salt.
5) Slowly add the rest of the flour mix to your dough and keep stirring.
6) Cover a clean area on the worktop with a thin layer of flour. Pour your dough out and begin kneading it by hand. Knead till the dough becomes shiny, glossy and elastic about 10-12 min
7) Time to rest (for you and the dough). In a clean bowl (big) drizzle flour to just cover the button preventing the dough from sticking. Then shape your dough into a ball and place it in the bowl. Drizzle a tiny bit of flour on top. Cover the bowl with a damp kitchen towel.
It is best to leave the dough to rise in the fridge overnight. If you have less time, leave the dough somewhere warm to raise for 1-1 1/2 hour.

 

Next day

 Bring it out on the worktop for about an hour to reach room temperature.
After about an hour, divide the dough into 9 pieces, weighing around 160 g each.
Shape them to balls, leave on a tray covered with a damp kitchen towel. Leave to raise for 40-60 min.

While the dough balls are raising get your tomato sauce, topping and homemade cashew cheese ready.

Get your oven as hot as your possibly can for baking the pizzas - 250 c is perfect.

Roll out one ball at a time. Place on a tray with baking paper or use a pizza stone.

 


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