Pizza dough for 2-3 big pizzas (about 90 min raising time)
- 2.5 dl 37-degree water
- 600-700 ml whole grain spelt flour (start with 600 ml and increase if too sticky. The less flour you manage too add the better the taste will be usually)
- 12.5 g yeast
- 1,5-2,5 teaspoons of salt (depending on how salty you want the dough to be)
- 2 teaspoons of honey
- 5 teaspoons of oil
- Pour the water in a kitchen bowl, crumble the yeast, add salt and honey. Make sure to dissolve all the yeast. It takes a while. Afterwards, add the oil and stir.
Then pour in the flour and make sure the flour is mixed in completely. The dough will be quite sticky. After the flour is dissolved, put an alarm on 5 minutes and roll up our sleeves. Now you should knead. But only use your fingers because the dough is really sticky. If you use your palm, it will get stuck too much dough on your hands. After 3 minutes, the dough becomes nice, but still quite sticky. Continue to knead at speed with your fingers until 5 minutes have passed.
When you have finished with the kneading, take a towel or plastic wrap and cover the bowl. The bowl should now be placed away from windows, fireplaces and features. The dough should now rise in room temperature for about 90 minutes. If you have bad time 60 min is enough, but it is better for your health with longer rising time. Avoid to lift the towel to watch.
- 2.5 dl chopped (crushed) tomatoes (or puréed tomatoes if you cannot find the chopped ones)
- 3 tablespoons of oil
- 1-2 tsp paprika powder
- 1,5-2 teaspoons of salt (if your dough is very salty you might want to reduce this to 1 teaspoon)
- 1/2 tablespoon oregano
- 1/2 tablespoon basil
- 1-1,5 tablespoons maple syrup (optional) If you don’t like a little sweet tomato sauce skip this.
- 2-3 tablespoons of tomato paste
- 1-2 onions (one big or two small)
- 1-2 cloves of garlic (one big or two small)
Tomato sauce – as important as the dough!
Meanwhile the dough rises, make the sauce. Here it is nothing strange really. If you use chopped tomatoes you should remove quite a lot of liquid from the crushed tomatoes. The tomatoes should be a tenacious goo, not look like a soup. Finely chop the onions and garlic and add all the ingredients. Stir and let stand at room temperature until you are going to use it for the pizza, but minimum 40 min. If you will not use everything don’t worry. You can use it as a sauce for pasta another day.
Roll out the dough thin and add the desired ingredients. If you need take some oil on your hands, that could help you in handling the dough, or in case of emergency add more flour. For the pizza I did I used corn, green peas, cashew nuts, and sundried tomatoes. But everyone put what they want on their pizza 🙂
Because it is vegan I pured quite much of nutrition yeast over the pizza. That makes it really tasty. You could also put thin tofu slices (preferable salty and marinated tofu) on the top or make your own healthy vegan cheese that is free from unhealthy preservatives.
If someone wants more salt, it is possible to sprinkle it over the pizza before it is placed in the oven for 10-15 min in 250 degrees.
Have a good pizza!