Pizza Vanegas
Dissolve yeast and sugar in 1 cup warm water. Combine 3 cups of flour, olive oil, one tsp of salt, and the yeast-water mixture. Knead for 15 minutes, adding more flour until dough…
- Prep
- 34 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 54 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Dissolve yeast and sugar in 1 cup warm water.
Procedure
Combine 3 cups of flour, olive oil, one tsp of salt, and the yeast-water mixture. Knead for 15 minutes, adding more flour until dough is no longer very sticky.
Procedure
Coat dough with a little oil (about 1 tsp) and place it into a large bowl. Cover with plastic wrap and let rest for 45 minutes until the dough is twice its original size.
Procedure
Meanwhile, preheat oven to 350°F / 175°C for at least 30 minutes).
Procedure
Gently deflate dough in order to eliminate air bubbles.
Procedure
Cut dough into 2 pieces (you can freeze dough to bake later for up to a month).
Procedure
Roll out dough to form a rounded pizza crust.
Procedure
Add pizza sauce (½ can per pizza), and sprinkle onion, red pepper, salt, oregano and black pepper.
Procedure
Bake 10 minutes.
Procedure
Take out of the oven, add mozzarella cheese, pepperoni, and mushrooms.
Procedure
Return to the oven and bake until cheese melts.
Procedure
Cut into eight slices, and enjoy!
Notes, tips, and variations
Water must be warm but not boiling in order to activate yeast. Boiling water will kill the yeast.
Notes, tips, and variations
You can replace ¼ of water cup with milk. You can also replace the sugar with 1 tbsp honey.
Notes, tips, and variations
If you like a stronger cheese flavor, you can add, for example, little chunks of bleu cheese, on top of the other ingredients.
Notes, tips, and variations
Try to keep the mushrooms fairly dry. Mushrooms are like sponges, and will lose unwanted water on to your pizza.
Notes, tips, and variations
You can try different toppings to basic pizza dough, and even add cheese borders. To do so, you should roll out pizza into a larger size, adding cheese one inch from the border, and little pizza sauce. Roll dough over the cheese and press firmly to close.
Photo: Lgvanegas at English Wikibooks · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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