Margherita Thin Crust Pizza
Makes 3 large pizzas
Crust:
¾ cup warm water
2 teaspoons dry active yeast
1 teaspoon sugar
2 cups bread flour or all-purpose flour (you can use up to half spelt flour)
¾ teaspoon sea salt
1 tablespoon olive oil, plus more for oiling the bowl
Toppings:
Pizza Sauce
Shredded vegan cheese (mixture of brands is best)
Black olives
Thin slices red onion
Basil
1. Crust: Combine the water, yeast and sugar in a small bowl. Mix well and set aside 5 minutes to bloom.
2. Combine the flour, salt and oil in a food processor. Pulse to combine. Add the yeast mixture and process until dough comes together in a ball. Oil a large bowl and place the dough in the bowl. Cover the bowl and set aside to rise in a warm place until doubled, about an hour and a half.
3. Preheat the oven to 475-degrees F with a pizza stone. Deflate the dough and divide into 3 pieces. Press the dough into a thin disk (as thin as you can without puncturing the dough) on a parchment paper set on a board.
4. Add your sauce and toppings (except the basil). Slide the parchment and pizza onto the stone and bake for 4 minutes. Slide the parchment out from under the pizza and continue to bake until the cheese is bubbly, about 6 to 7 more minutes. Remove the pizza, add the basil, slice and serve.
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