Vegan Pepperoni Pizza
Ingredients
- .07 oz. Dry Yeast
- 21 oz. Water
- 31 oz. Pizza Flour
- 2 oz. Salt, divided use
- 28 oz. San Marzano Tomatoes
- 5 oz. Extra Virgin Olive Oil, plus more for drizzling
- 3 oz. Cashew Mozzarella, shredded
- 20 oz. BE-Hive Seitan Pepperoni
- Chili Flakes, as desired
PREPARATION
Bloom dry yeast in water; set aside for a few minutes. Combine flour with half the salt, and slowly mix in yeast mixture until no traces remain; bench rest for 2 hours or until it rises.
Portion into 300-gram balls; rest another hour. Meanwhile, combine remaining salt, tomatoes and olive oil in a blender. Stretch dough into a 10- to 12-inch circle. Ladle 2 ounces of sauce and smear in a circular motion. Add cashew mozzarella for complete coverage. Lay on pepperoni, and drizzle olive oil on top.
Bake in a heated 750°F oven, rotating every 30 seconds. To garnish, drizzle olive oil around the crust and slice into 6 pieces. Finish with chili flakes. Makes 1 pizza, with leftover dough and sauce.
Chef Blake Thorson | Margo’s, Santa Monica, California