Ingredients
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.07 oz.Dry Yeast
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21 oz.Water
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31 oz.Pizza Flour
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2 oz.Salt, divided use
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28 oz.San Marzano Tomatoes
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5 oz.Extra Virgin Olive Oil, plus more for drizzling
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3 oz.Cashew Mozzarella, shredded
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20 oz.BE-Hive Seitan Pepperoni
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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