The most delicious veggie pizza of all times! Vegetables of all the colors of the rainbow on authentic Italian homemade pizza dough. Air-filled edge but crispy thin crust.
Course Main Course
Keyword veggie pizza
Prep Time 25minutes
Cook Time 8minutes
resting time 12hours
Total Time 33minutes
Servings 29-inch pizzas
1/2tspactive dry yeast
280g00 flour(aprox. 2 cups, weigh for best results)
1bagMann's butternut squash rotini
100gSwiss cheese(or other melty cheese)
Add yeast, sugar, sea salt, 00 flour and luke warm water to the bowl of a stand mixer attached with the dough hook and stir until all ingredients are just combined. Then turn the mixer off and let the dough rest for 10 minutes.
Turn the mixer on again and let it knead the dough on low until it becomes smooth and elastic (see video for consistency). This will take approximately 10 minutes. If kneading by hand it will take more like 20 minutes.
Add the smooth dough to a dry large sealable container in which the dough has enough space to expand and place in the refrigerator for 8-72 hours. (8 hours absolute minimum and up to 72).
4 hours before planning to eat, remove the dough from the fridge and place in a large olive oil oiled bowl and swish around so all sides are lightly covered in oil (see video).
Cover the bowl with cling film or bees wax wrap and let stand in a warm spot so the dough can get to room temperature and start rising. You want the dough to double in size! This can take anywhere from 3-4 hours (A way to accelerate this process is to put the bowl on the radiator, the radiator should not be warmer than body temperature though or you risk the yeast dying if it is too hot on the lowest position don't risk it).
About 1/2 hour before baking prepare your toppings to have them on hand. Wash and dry your vegetables, cut the broccolini stems in half lengthwise so they roast more evenly. Chop the bell pepper and cabbage. You will have to work fast once you have the dough in the cast iron pan so you want to have everything ready to place on the pizza.
Once the dough doubled in size, place your oven rack at the highest position possible so your cast iron pan still fits in it, place your cast iron pan on it and turn on the broiler on high.
Flour your work surface and the surface of your doubled dough and divide in half.
Form two flat 9-inch circles with the dough making sure the edges are higher than the center (see video). And if you have an electric stove, turn on your stove at medium heat at this point so it can start getting hot.
Carefully take out the hot cast iron pan from the oven (leaving the broiler on) and place on a heat proof surface, sprinkle with a little flour and add one of your flat pizza dough rounds and swiftly add your toppings. Start with adding half of the pizza sauce, sprinkle half of the cheese on top and then place your veggies in a rainbow pattern on top. Drizzle everything with a little olive oil and season with sea salt and pepper if you wish and immediately return the pan with the pizza into the oven under the broiler.
Keep an eye on your pizza at all times. The edges will start bubbling up and burning within a couple of minutes (3 minutes at the most). As soon as they start burning, carefully remove the cast iron pan from the oven and transfer to the hot stove to finish off baking the crust from the bottom without risking veggies and edge burning.
Once the bottom is nice and brown (this takes at the very very most 5 minutes), remove from the pan and repeat the whole process with pizza #2.
Now enjoy your beyond delicious labor of love!
Be VERY careful with the cast iron pan, it will be very very hot.