Vegetarian pizza with a thin and crispy crust

Name: Vegetarian pizza with a thin and crispy crust - Casandra O.
Ingredients: 500 g type 00 flour (or flour with a high gluten content) 1/2 teaspoon fine salt 7 g dry yeast (1 packet) 1 teaspoon sugar 2 tablespoons olive oil 325 ml warm water Filling: 4 large mushrooms 1 onion

Pasta/Pizza - Vegetarian pizza with a thin and crispy crust by Casandra O. - Recipia

I usually make this pizza when I want something quick, yet still tastes like it came from a pizzeria. The crust turns out thin and crispy, and I almost always have the ingredients in the fridge. I've tried many pizza recipes, but this one has remained my favorite for days when I want something simple, yet that doesn't seem like it was made in a rush. This version is inspired by a popular recipe, but slightly adapted to how I like to work with dough at home. Quick Info Total time: about 1 hour and 40 minutes Preparation time: 30 minutes Rising time: 1 hour Baking time: 10 minutes for each pizza Servings: 4 individual pizzas (24-26 cm in diameter) Difficulty: medium Recipe type: vegetarian pizza, ideal for a light dinner or lunch Ingredients For the dough: 500 g type 00 flour (or any high-gluten flour) 1/2 teaspoon fine salt 7 g dry yeast (1 packet) 1 teaspoon sugar 2 tablespoons olive oil 325 ml warm water For the filling: 4 large mushrooms 1 onion 4 tablespoons frozen corn 1 red bell pepper 4 tablespoons olives (pitted) 250 g mozzarella or parmesan ketchup for spreading on the crust dried oregano olive oil for drizzling fresh or dried basil (optional) Preparation method 1. Start with the yeast. In a small bowl, combine the dry yeast and sugar, mixing until the mixture begins to liquefy. Add two tablespoons of warm water and a little flour, enough to make a soft mixture, like a cream. Let it sit for 5-10 minutes covered with a towel until the yeast activates. 2. Sift the flour into a large bowl and mix with the salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. 3. Gradually add the remaining warm water and start mixing with a fork. Once all the liquid is absorbed, let the mixture sit for ten minutes; this allows the gluten in the flour to develop, making the dough easier to roll out. 4. Dust the work surface with flour and knead the dough for a few minutes until it becomes elastic and no longer sticks to your hands. 5. Transfer the dough to a clean bowl, cover it with a damp towel, and let it rise in a warm, draft-free place for one hour, until it doubles in volume. 6. After rising, turn the dough out onto a floured surface and knead briefly, just enough to release the air. 7. Divide the dough into four equal pieces. Each piece can be rolled out with a rolling pin or, if you have the patience, stretched by hand, gently pulling at the edges until you achieve a disc with a diameter of 24-26 cm and a thickness of no more than 1 cm. 8. If you have a pizza stone, place it in the oven and preheat to maximum temperature at least an hour before baking the pizza. On the stone, the crust comes out crispier, and the pizza bakes evenly, taking about ten minutes each. If you don't have a stone, a baking tray works too, at the highest oven temperature. 9. Prepare the filling while the dough is rising. Wash and clean the mushrooms, then slice them thinly. Cut the bell pepper into strips and remove the pits from the olives. Slice the onion thinly and sauté briefly with a little sugar and salt, just until it turns slightly golden. 10. Divide all the filling ingredients into four portions. 11. Place each dough disc on a piece of baking paper. Spread a thin layer of ketchup, then arrange the mushrooms, bell pepper, corn, sautéed onion, and olives. Sprinkle with oregano and, if you like, a bit of basil. Finally, add grated mozzarella or parmesan. Drizzle olive oil on top. 12. Bake the pizza in a very hot oven, directly on the stone or tray, for about 10 minutes. The edges should be golden brown, and the cheese melted. Don't leave it in longer, as the crust will dry out quickly. Why I make this recipe often I love it because the crust is thin and crispy, it doesn't require complicated ingredients, and the filling is easy to adapt to what I have in the fridge. It cooks faster than other versions with long rising times, and there's never anything left to throw away. Tips and variations Tips If using a pizza stone, let it heat up well in the oven before placing the pizza; otherwise, it won't come out crispy. For a good texture, don't roll the dough too thick. Don't overload with toppings, or the crust won't be crispy. Substitutions Type 00 flour is ideal, but regular flour with over 11% protein works too. Mozzarella can be replaced with parmesan or any cheese that melts easily. Frozen corn can be omitted if you don't have it on hand. Variations You can add zucchini, eggplant, or other thinly sliced vegetables. You can also use tomato sauce instead of ketchup for spreading on the crust if you prefer a more classic taste. For flavor, try adding a few fresh basil leaves at the end, after baking. Serving ideas Pizza is easiest to cut with a bread knife. It is served hot, immediately after coming out of the oven, but can also be eaten at room temperature. You can serve it with a simple arugula salad or with extra olive oil drizzled on top. Frequently asked questions 1. Can I use fresh yeast? Yes, you can use fresh yeast (14 g), but dissolve it with sugar and a little warm water first. 2. Can I freeze the dough? The dough can be frozen after it has risen, shaped into balls. Let it thaw at room temperature and use it as usual. 3. Can I make pizza without a baking stone? Yes, but I recommend using a well-heated baking tray for the closest results. 4. What can I do if I don't have type 00 flour? Use regular flour with higher protein content (11-12%), the result will be good. 5. Can I put other toppings than those above? Yes, any vegetables or cheeses you like, as long as you don't pile them on too thick. Nutritional values (estimates) One pizza (with a medium topping of vegetables and cheese) has approximately 500-600 kcal. Main breakdown: carbohydrates from the crust (~65-70 g), protein 20-25 g (from flour and cheese), fats 15-20 g (from oil and cheese). Values vary depending on the type of cheese and the amount of oil used. Storage and reheating This pizza is best fresh, but if there are leftovers, you can keep it in an airtight container in the fridge until the next day. For reheating, it works best for a few minutes in the oven, directly on the rack or tray, to regain its crispy texture. In the microwave, it won't be crispy anymore, but can be heated quickly. I don't recommend keeping it for more than 24 hours, as the crust becomes too hard.

Vegetarian pizza with a thin and crispy crust

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