Make the easiest and fastest vegan pizza
In a bowl, place the flour, dry yeast and mix.
Add the water, salt and sugar and mix with a wooden spoon at the beginning and by hand or the mixer afterwards.
Knead for 10 minutes without stopping.
Divide the dough into 3 balls of 300 g.
Place the balls in a floured pan, flour them a little on top, cover with cling film and leave until they double in volume.
Put all the sauce ingredients in a saucepan and let them boil.
Turn on the oven in the air at the highest temperature. It is usually 250 degrees Celsius.
Dust some flour on the counter and the puff pastry.
Spread the dough balls one by one, creating a wreath all around for the pizza crust.
Spread the sauce on the dough and add the toppings of your choice.
Place it down in the oven on a rack so that it does not rest directly on the hot plate.
Bake for 7-8 minutes
Once it comes out of the oven place it on a grill to allow the base to breathe.
FOR THE DOUGH
600 g flour type 00 for pizza or all-purpose flour
353 ml water, room temperature
20 g salt
10 g dry yeast, or 30 g fresh yeast
20 g sugar
FOR THE SAUCE
400 g canned peeled tomatoes
4 cloves of garlic
1 tablespoon oregano
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 tablespoon tomato paste
salt + pepper