Ingredients
For the dough
1kg pizza flour
600ml cold water
2g yeast
25g salt
Durum wheat semolina for sprinkling on your work surface
For the sauce
400g vegan alternative to ricotta
2 cloves of garlic, finely chopped
1 glug of olive oil
pinch of salt
For the topping
1 pack/bundle of rainbow cherry tomatoes, sliced
2 small zucchini, sliced
3-4 artichoke hearts, cut into pieces
a few basil leaves
1 tsp olive oil
100g vegan alternative to mozzarella, torn into small pieces
From our assortment
INSTRUCTIONS
For the pizza dough
Weigh the yeast, and crumble it into the cold water. Add the salt, stir gently and leave to stand for 10 minutes.
Then add the flour, and knead together thoroughly.
Shape the dough into a ball, and place it in a large bowl. Cover with a damp kitchen cloth, and leave to prove for at least 8 hours at a cool temperature – if possible overnight.
Around three hours before you want to start preparing your pizza, divide the dough ball into pieces weighing 230g each, and shape them into small balls. Place the balls of dough onto a baking tray sprinkled with durum wheat semolina, and leave to prove again.
For the sauce
Mix the ingredients together, and set aside.
Preheat your oven to the highest temperature possible (upper/lower heat). If you have a pizza stone, place it on the highest shelf.
Sprinkle your work surface with durum wheat semolina. With wet hands, take one ball of dough at a time and pull it gently into shape in the semolina. Try to touch the edges as little as possible.
Spread the sauce over each pizza base, and top with the pieces of mozzarella alternative, artichokes, and slices of tomato and zucchini.
Drizzle with a little olive oil.
If you have a pizza paddle, use it to put your pizza in the oven. Bake for 10-15 minutes until all sides are evenly golden brown.
Finally, top with fresh basil.
