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Restaurants›Pizza Beppe Westewagenstraat - Rotterdam Centrum›Margherita Vegan Recipe

Margherita Vegan Recipe

Name: Pizza Beppe Westewagenstraat - Rotterdam Centrums MARGHERITA VEGAN Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups 00 flour (or all-purpose); 1.25 cups warm water (about 105–115°F / 40–46°C); 1 tsp active dry yeast; 1.5 tsp fine sea salt; 1 tbsp extra-virgin olive oil; 0.5 tsp sugar or agave (optional, to help fermentation); 1 cups San Marzano tomatoes D.O.P., canned whole; 1 clove garlic, minced; 0.5 tsp fine sea salt; 1 tsp extra-virgin olive oil; 0.25 tsp freshly ground black pepper; 0.25 tsp dried oregano (optional); 1.5 cups vegan fior di latte (shredded or small pieces); 12 to taste fresh basil leaves; 2 tbsp garlic-infused olive oil (or garlic oil); 1 cup button mushrooms, sliced (optional topping tip); 0.25 tsp coarse sea salt (for finishing); 0.125 tsp cracked black pepper (for finishing); 1 tbsp cornmeal or semolina (for dusting peel)

Inspired by Pizza Beppe Westewagenstraat - Rotterdam Centrum

Time2h

Serves2

S. Marzano tomatoes D.O.P., vegan fior di latte, basil, garlic oil (topping tip: mushrooms)

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Ingredients

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Dough (makes 2 x 12" thin-crust pizzas)

3 cups 00 flour (or all-purpose)

1 1/4 cups warm water (about 105–115°F / 40–46°C)

1 tsp Active dry yeast

1 1/2 tsp fine sea salt

1 tbsp extra-virgin olive oil

1/2 tsp sugar or agave (optional, to help fermentation)

Tomato sauce

1 cups San Marzano tomatoes D.O.P., canned whole

1 clove Garlic, minced

1/2 tsp fine sea salt

1 tsp extra-virgin olive oil

1/4 tsp freshly ground black pepper

1/4 tsp dried oregano (optional)

Topping + finishing

1 1/2 cups vegan fior di latte (shredded or small pieces)

12 to taste Fresh basil leaves

2 tbsp garlic-infused olive oil (or garlic oil)

1 cup button mushrooms, sliced (optional topping tip)

1/4 tsp coarse sea salt (for finishing)

1/8 tsp cracked black pepper (for finishing)

1 tbsp cornmeal or semolina (for dusting peel)

Method

Dough (makes 2 x 12" thin-crust pizzas)

Activate yeast and mix

In a small bowl, combine warm water and sugar (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy.

Form dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 5–7 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.

Bulk rise

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours, or until roughly doubled. For more flavor, refrigerate covered for 12–24 hours (cold ferment).

Divide and rest

Turn the dough out onto a lightly floured surface, divide into two equal pieces (about 250–300 g each), shape into tight balls, cover and rest 20–30 minutes at room temperature before stretching.

Tomato sauce

Prepare tomatoes: pour the canned San Marzano tomatoes into a bowl and crush them by hand or with a fork to a slightly chunky consistency. You should have about 1 cup of crushed tomatoes per pizza.

Season: stir in the minced garlic, 1 teaspoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp dried oregano (if using). Taste and adjust seasoning. Do not cook the sauce — a fresh, uncooked strained tomato sauce is traditional for Margherita.

Topping + finishing

Preheat oven

If using a pizza stone or steel, place it on the middle rack and preheat oven to its highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven without stone, preheat to highest temperature and use a heavy baking sheet inverted.

Stretch and dock

On a lightly floured surface, take one rested dough ball and press from center outward to form a 12" disk with a slightly thicker rim. Avoid using a rolling pin if you want an airy edge. Lightly dust a pizza peel or inverted baking sheet with cornmeal or semolina to prevent sticking.

Assemble pizza

Spread about 1/2 cup of the prepared San Marzano tomato sauce evenly over the dough, leaving a 1/2"–1" rim. Distribute about 3/4 cup vegan fior di latte evenly across the sauce. If using mushrooms, scatter 1/2 cup sliced mushrooms over the top. Drizzle about 1 teaspoon of the garlic-infused olive oil over the cheese and toppings.

Bake

Slide the pizza onto the preheated stone or inverted sheet and bake 6–10 minutes in a 500–550°F oven, or until crust is blistered and golden and vegan cheese is melted and slightly browned at the edges. Baking time will vary by oven and stone/steel.

Finish

Remove pizza from oven. Immediately tear and scatter fresh basil leaves over the hot pizza (about 6 leaves per pizza). Drizzle with remaining garlic-infused olive oil (about 1 teaspoon per pizza). Season lightly with coarse sea salt and cracked black pepper.

Repeat

Repeat stretching, topping and baking with the second dough ball. Let pizzas rest 2–3 minutes before slicing for cleaner cuts.