Page 75 - Vegan Food & Living (February 2020)

6 The mozzarella will keep in an airtight container in the Neapolitan style dough
fridge for up to 3 days. To use, slice the mozzarella and
scatter over your pizza.
FOR THE PESTO AND COURGETTE PIZZA 450g (3 cups) strong white bread 0.5g fast-action (easy-blend)
1 Turn the oven to the highest temperature setting, place a flour, plus extra to dust dried yeast

pizza stone on the highest shelf in the oven and leave it 50g ( ⁄3 cup) strong wholemeal 13g (2 tsp) fine pink

1
to heat for at least 1 hour (once the oven has reached full bread flour Himalayan salt

temperature) before baking your pizza.
325ml lukewarm water extra-virgin olive oil,
2 Prepare the courgettes. Preheat the grill to medium and line (22-23°C/72-73°F) for drizzling
the rack in a grill pan with foil. Place the courgette slices in
a single layer on the lined grill rack and then grill them for
2 minutes on each side. 1 In a bowl, mix the two types of flour together using a spoon, then sift the flour
into another bowl to remove any lumps. In a separate bowl, combine the
3 Generously dust the work surface with flour and flour your
lukewarm water and yeast, stirring them together using a whisk. Add 325g
hands. Place the dough ball on the work surface and coat it
(2¼ cups) of the flour and whisk the ingredients together until the mix becomes
with flour, then shape it by flattening and stretching it using
smooth like a cream.
your fingers to make your base (you are aiming for a flat
base with slightly thicker, raised edges to make the crust). 2 Add the salt to the remaining flour and mix together with a spoon, then slowly
Pick the pizza base up and gently stretch it a little further add this to the creamy flour mixture whilst whisking.
over your fists without tearing it. Brush off any excess flour. 3 Once the dough becomes more solid, gently knead it inside the bowl using your
4 Sprinkle a little flour on the pizza peel and gently place the knuckles, palms and fingers. With your left hand, spin the bowl anti-clockwise
pizza base onto it. Spoon the pesto sauce onto the centre while folding the dough in half using your right hand. Repeat until the ingredients
of the base and spread it evenly using the bottom of a ladle have combined.
or tablespoon, then top evenly with the grilled courgettes. 4 Remove the dough from the bowl and knead it using both hands. Fold the
5 Transfer the pizza to the hot stone in the oven and cook dough in half and then stretch it. Repeat for a few minutes, until the dough
for 6 minutes at 240°C/Gas Mark 9, or for 5 minutes if the becomes uniform and all the flour is combined into the dough.
oven can reach 250°C/Gas Mark 10. 5 Shape the dough into a ball, then cover it with the bowl. Leave it to rest for
6 Remove the pizza from the oven using the pizza peel. 10 minutes, so the flour can absorb the water, so it’s easier to knead later.
Spread the mozzarella evenly over the top of the pizza, 6 After 10 minutes, sprinkle a little flour onto the work surface, then remove
then return it to the oven to cook for a further 1 minute. the bowl and gently knead the dough using your fingertips and palms. Fold the
7 Once the pizza is ready, take it out of the oven, scatter dough in half and stretch it for a few minutes, until it becomes smooth and dry.
over the crushed pistachios, basil leaves or micro herbs Shape the dough into a ball, then cover it with the bowl and leave it to rest for
and nutritional yeast, followed by a drizzle of olive oil and 15 minutes.
balsamic glaze to finish. Serve and enjoy! 7 Sprinkle a little flour onto the work surface, then remove the bowl and gently
flatten the dough into a rectangle using your fingertips.
Let Purezza teach you how to make 8 Pick up one side of the dough and fold it one-third of the way over the rest of
the dough, then pick up the opposite side of the dough and gently stretch it over
the first fold. Grab the top edge of the rectangle and fold it one-third of the way
your own pizza dough and you can towards you, then grab the bottom edge of the dough and stretch it over the
other folds. Now you will have a square.
put together unique tasty pizzas 9 Turn the square over and make the dough into a ball shape. Pour a drizzle of
olive oil into the bowl and spread it evenly on the sides using your hands.
10 Place the dough into the bowl and cover it with clingfilm or a damp tea towel.
Leave the dough to rest at an ambient (room) temperature of 20-23°C/68-73°F
for 4 hours.
11 Once the dough is rested, remove it from the bowl and place on a floured surface.
12 Divide the dough into four pieces of 200g each. Take one piece of dough at a
time and flatten it using fingertips, then grab each corner of the dough and fold
it towards the centre, one by one, forming a little money pouch. Turn the dough
The extract on pages 70-75 ball over and gently apply a little pressure on it with a slightly cupped hand.
is taken from Purezza Vegan 13 Roll the ball around under your palm a few times, until the folds have been
Pizza by Filippo Rosato, incorporated and have disappeared.
Tim Barclay and Stefania
Evangelisti, photography by 14 Place the dough balls on a tray (use a tray with raised sides about 4-5cm (2in)
Faith Mason, published by high) and cover it with clingfilm or a damp tea towel. Leave the dough balls
Kyle Books. (RRP £18.99.) to mature at an ambient temperature of 20-23°C/68-73°F for 4 hours. Once
matured, use or store the dough balls as required.
52.6g 21.4g 1.47g 7g 31.6g
Total fat Saturates Salt Sugar Protein

75 VEGANFOODANDLIVING.COM