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Week 34: Pizza Pizza!
It's pizza week here at Yellowbird! and we have all the fixins' to make one! Potentional Perk: No one will complain when you tell them you're making pizza for dinner ;)
You can buy some pre-made dough or crust, but we also have a great recipe if you want to make it from scratch!
You can buy some pre-made dough or crust, but we also have a great recipe if you want to make it from scratch!
For the dough:
1 Cup Warm/Hot water
7 Grams Yeast
14 Grams Sugar
1 tsp Salt
1/4 tsp Garlic Powder
1/4 cup of Fresh Herbs
2 TBSP Oil
300-350 Grams of Flour
How to:
Proof the water, yeast, and sugar for 15 minutes
Proof the water, yeast, and sugar for 15 minutes
Mix in everything else except the flour. Gradually mix the flour. You can knead by hand or use a stand mixer.
Let rise until doubled in size (not terribly long during the hot summer!)
This recipe will get you 2 10"(ish) pizzas.
While the dough is proofing, you can opt to make some cashew ricotta to add some creaminess to your pizza.
1 1/2 Cups of Cashews
1/2 cup of Water
1 Lemon
2 TBSP Nutritional Yeast
1 Clove of Garlic
1/2 tsp Onion Powder
Pinch of Salt
Pinch of Pepper
How to:
Soak the cashews in VERY HOT water for 20 minutes. Drain the cashews and add them to a food processor with the rest of the ingredients. Chill in an airtight container for 1-2 hours to stiffen the mixture.
Soak the cashews in VERY HOT water for 20 minutes. Drain the cashews and add them to a food processor with the rest of the ingredients. Chill in an airtight container for 1-2 hours to stiffen the mixture.
Once the dough has finished proofing and you've rolled it out add your toppings! You can skillet the toppings beforehand if you'd like them extra caramelized, but since the oven is REALLY hot, you can opt to skip this step and still have a great pizza!
Top with your cashew ricotta!
Bake for 6 minutes at 500 degrees on just a piece of parchment paper with no pan below.
If you're using a baking sheet bake it for about 8 minutes on 475.
Top with handfuls of fresh basil!
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