Pizza time!

The other day I walked through a local street that was closed off to traffic. It is the annual street festival on one of Montreal's busiest main arteries. It happens to be a few steps from my apartment. The shops and restaurants bring their items outside and people walk aimlessly through looking, shopping and eating.

We can't afford any of it. When I walked by a pizza restaurant, I saw people sitting and eating pizza. It looked so good and smelled so good. I got a severe case of pizza envy. If only I could have a bite. However they were not vegan and one pizza would cost the same as a bag of groceries.

The solution. Make it myself.

I don't have a pizza oven. I don't have a pizza stone. That's okay. A not perfect pizza is better than no pizza at all.

I don't consider myself a baker but in the last year or so, I have worked out my muscles in making dough for breads, and pasta. Pizza dough can be done over hours and hours.

I chose to whip up a pizza in as little time as possible. I don't really follow recipes but for this I just research ratios and decide what I do as I go.

I add and subtract water and flour according to how the dough feels. These are general amounts that I used.

Pizza dough
3 cups flour (I used pizza flour)
1 package or 2.5 tsp Instant yeast
1/5 teaspoons sugar
1 teaspoon salt
2 tablespoons oil
1 cup warm water

I don't have a thermometer so I just do the wrist test, as done for baby bottles. It always works to get the warmth of the water for the dough.
I first add water, yeast and sugar together then put it in the oven (not on) covered. I just put a pot of hot water in there to create a proofer.

After 10 or 15 minutes it should be bubbly or foamy. I find this quite exciting.

This was the first time I've ever used pizza flour. I don't really know what it is. I assume it's like bread flour. It was classified as 00. The brand I used was organic.

I don't have a stand mixer so I knead by hand. I try to go at least 10 minutes and sometimes I go longer. The dough should be smooth.

I let it rise for around 30 to 40 minutes covered, then rolled it out.

Once it's rolled out I put it on a sheet and get the ingredients ready.

I used items that I had in the fridge.

Toppings
2 cups tomato sauce
150g cup sliced zucchini
200g mushrooms
150g onion
100g vegan bacon
1 cup olives

I normally don't put zucchini on a pizza, although I've seen it on menus as an item option. I happened to have a zucchini begging to be used so I did.I sliced it super thinly. I wouldn't want thick slices of zucchini on my pizza.

I once had a pizza with very thin slices of potato and it was one of the best pizzas that I've ever had. I am not really inspired to put potato on my pizza, but it was really good at the time.

The sauce was kept super simple. I used tomatoes and tomato paste, with garlic and seasonings.

Tomato sauce
2 medium tomatoes
3 tablespoons tomato paste
3 cloves garlic
1 tsp oregan
1 tsp thyme
1 tsp onion powder
Salt and pepper to taste

Blend fresh tomatoes. Saute garic and add tomatoes, tomato paste and seasonings. Simmer for 10 to 15 minutes or more to thicken.

Spread the sauce on the pizza dough then add the toppings.

I used a 425F oven, cooking for around 12 to 15 minutes. I have to turn it around half way through. My oven is not the best and doesn't cook evenly.

For the cheese substitute I made a vegan cream cheese. This is quick and easy, using blanched almonds. I blanch them in boiling water then take the skin off. You can soak them overnight as well. I was going for quick and easy.

Vegan cream cheese
150g blanched almonds
10g nutritional yeast
30g lemon juice
Water to blend (from blanching)
20 olive oil
Salt to taste
2 cloves garlic

Blend everything until really smooth. Add water little at a time to move the blender.

I know that some would say that pizza is not pizza without cheese. I used to love the stretchy cheese on pizza. I just don't eat dairy anymore so I won't deprive myself of the pizza thrill.