Pizza Recipe© Shiri Raz
The pizza dough
Ingredients
3 3/4cups white flour/pizza flour
1 1/2cups lukewarm water
2 teaspoons dry yeast
6 tablespoons olive oil
1 tablespoon flat salt
1 1/2teaspoons white sugar
Method
In a bowl, put the flour and salt, mix lightly and make a small hole in the center, add the rest of the ingredients and put well (it is recommended to set a timer for 15 minutes and knead well) until a uniform, smooth and flexible dough is obtained and form a ball.
In a clean bowl put 3 tablespoons of olive oil, place the ball of dough and wrap it well in the olive oil (so that it does not stick when removed to the pan) Cover with a towel and leave in the fridge to rise for 24 hours, the rise will give the dough a wonderful airiness. If you do not have time, even an hour and a half swelling will do the job.
On a floured surface, remove the dough from the bowl and cut it into 2 equal halves.
Preheat oven to 240 degrees turbo.
Using your hands, open the dough slightly, line a pan with baking paper (the dough will be enough for 2 medium pizzas) and place the dough on it.
Make sure you stretch the dough so that it is not too thick and not too thin (so that it does not tear).
The pizza sauce
Ingredients
2 tablespoons olive oil
5 fresh mashed tomatoes (* You can use a can of mashed tomatoes)
2-3 tablespoons of tomato paste
4 cloves of crushed garlic
Cut basil leaves
METHOD
Seasoning: a teaspoon of sugar, dried oregano spice, a teaspoon of salt and pepper.
Heat a pan with 2 tablespoons of olive oil, add the crushed tomatoes, add a little salt and cook for about 4 minutes. Add the crushed garlic, tomato paste, basil leaves, season and cover. Leave to cook for about 10 minutes and remove from the heat.
The cashew cheese
A glass of hot water
Half a cup of natural cashews soaked in water overnight or for half an hour in boiling water
2.5 tablespoons tapioca flour
Tablespoon lemon juice
Half a teaspoon of salt (or to taste)
Half a teaspoon of dry garlic spice (or fresh garlic)
Tablespoon of brewer's yeast (nutritional yeast)
Half a teaspoon of dry onion seasoning spice (optional)
A quarter teaspoon of smooth mustard (optional)
In a blender, grind all the ingredients well (without the soaking water of the cashews), until the water is smooth and smooth.
In terms of seasoning: salt and garlic are a must in my opinion, the rest are an option, but definitely make a difference in taste.
Transfer the batter to a small saucepan and cook over low heat, stirring constantly with a whisk.
After a few minutes (3-7 minutes) the batter thickens to the texture of melted and very thick cheese. Almost separate from the pot like lumps or ball.
Carefully taste a small crumb and check for seasoning-adjust if necessary.
The cheese should be relatively spicy because after cooling the flavors are slightly absorbed.
Prepare the pizza
Put a small ladle of the tomato sauce, sprinkle the cashew cheese with a spoon, add toppings that you like (olives, mushrooms, onions, basil leaves, pineapple...).
Place in a preheated oven until browned. Check after 12 minutes using a spatula to lift the pizza and check the color of the dough at the bottom, if still light, bake more, after 5 minutes check again and repeat if necessary depending on the intensity of the oven.
Remove from the oven and cool for about 3 minutes before cutting.
Enjoy your meal!
