Makes 2 thin 12-inch (30 cm) crusts
This dough can be used in Pesto Pizza, Tapenade Pizza, and Veggie Pepperoni Pizza. If you do not have a cooking thermometer, it’s helpful to know that water that is 100°F (38°C) is just slightly warm to the touch. We suggest using a glass or ceramic bowl for this recipe because these materials retain warmth better than stainless steel. Soy milk or hemp seed milk are not essential but result in increased growth of the yeast.
2 tablespoons (30 mL) soy milk or hemp seed milk (optional)
1 tablespoon (15 mL) olive oil
1 teaspoon (5 mL) brown sugar or other sweetener
1 cup (250 mL) warm water (100°F/ 38°C)
1 package (1 tablespoon/15 mL) dry active yeast
2 3/4 cups (685 mL) unbleached all-purpose flour
1 teaspoon (5 mL) salt
Additional flour, for kneading
Additional olive oil
Heat a large glass or ceramic bowl under running hot water for 2 minutes. Place the soy milk, oil, sugar, and then the warm water in the bowl and mix thoroughly. Sprinkle yeast on top of the mixture. Fill a sink one-quarter full with slightly warm water that is about 100°F (38°C). Place the bowl in the water and leave it for 10 minutes or until the yeast appears to have doubled in size.
Slowly stir 1 cup (250 mL) of the flour into the yeast mixture to make it a porridge consistency and then add the salt. Gradually add the remaining flour and form a ball of dough. Knead the dough on a lightly floured countertop for 5 to 10 minutes. Form a round ball, lightly oil the bottom of the bowl and surface of the dough ball to prevent the dough from sticking, and return it to the bowl. Cover the top with a cloth to retain the heat. Replace the water in the sink with fresh warm water and place the bowl in the sink for 30 minutes for the dough to rise. Proceed to make your pizza of choice.
Per 1/6 recipe: calories: 247, protein: 7 g, fat: 3 g, carbohydrate: 47 g (2 g from sugar), dietary fibre: 2 g, calcium: 12 mg, iron: 3 mg, magnesium: 15 mg, phosphorus: 85 mg, potassium: 97 mg, sodium: 396 mg, zinc: 0.5 mg, thiamin: 0.5 mg, riboflavin: 0.4 mg, niacin: 6 mg, vitamin B6: 0.1 mg, folate: 128 mcg, pantothenic acid: 0.5 mg, vitamin B12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0 mg, vitamin E: 0 mg, omega-6 fatty acids: 0.2 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 11%, fat 11%, carbohydrate 78%