BBQ tvp and jackfruit supreme style pizza. It’s essentially junkfood 'cause I splurged for that hydrogenated coconut oil and tapico “cheese” but hey, sometimes you need to fill the hole inside.
BBQ mix is tomato sauce, Worcestershire sauce, ricewine vinegar, molasses, tamarind, coriander seeds, mustard, cumin, smoked paprika, onion powdepowde from memory. Dough is Ken’s same day straight dough.
Really good looking crust there! Home oven? Did you use any tricks or gear to get such a nice rise and color? (Pizza stone/steel, broiler, etc?)
Home oven. A pretty decent neff one though that claims to hit 275 C
Pizza stone preheat for ~40 minutes. Switch to the grill on max for ~10 minutes while assembling the pizza the back to normal while it’s on. The grill helps get the stone nice and fucked up.
Unfortunately the stone is glazed (wtf?) so the base isn’t as hard as it could be if it was pulling moisture from the bottom. But hey, hand me downs are hand me downs.
Oh hell yeah. You got all the trickery going on there. It’s a rabbit hole I fell down years ago, so I wanted to see if you had done the same.
Eventually I caved and got a propane Ooni, but after going vegan I make far more naan and pita than I do pizza with it!
Either way, beautiful pizza. I’ve found the liquid mozz miyoko’s vegan cheese to be the best approximation for craving that “pizza” shaped hole.
I really just read this: https://www.goodreads.com/book/show/13414492-flour-water-salt-yeast and he has a section on pizza. If you’re into yeast related activities I’d recommend that book. Very readable and he has a nice unpretentious attitude towards just enjoying baking.
I’m in australia so I don’t get a lot of vegan products that are present in europe or the dark empire. I sort of hate the coconut fat based cheeses we get though, fermenting my own is a bit high effort with a high failure rate alas. I’ve been meaning to play around with like my usual cashew/nooch/msg/salt/vinegar blend but adding some stuff like tapioca starch or carogena or whatever to make more of a goop.
Usually when I make pizza I skip cheese though, a winner is sweet potato, pomegranite molasses, and dandelion greens. Or hummus, mediterranean summer veg, and zaatar.
The advantage of working with a slack ~70% hydration dough is you can sort of press the ingredients into it to make them stay put.
When making naan what do you sub for yoghurt? we get sad pathetic coconut fat ‘yoghurts’ here. I’ve fermented my own from soy milk but it tends to taste a bit tofu-y. Been meaning to try some other blends.
Regarding naan- I tried with all the liquids. Water, plant milk, fake yogurt, and mixtures of all the above. I literally don’t notice a difference. So now I just use soy milk because it’s what I usually have on hand.
For me, the major contributor is using 50% whole wheat flour. And cook for like 30 seconds in the ooni at 800f. Honestly super easy, and takes the level of any curry dish to the next level without much additional effort.
Hmm interesting. I’ve always noticed a couple of things when I’ve tried.
- lacking the sharp acidic taste (easy enough to do something about)
- My naan is never as flexible and chewy as it should be. Which I assume is lack of dairy.
I mostly have tried follow veganricha’s recipes. Maybe I should flounder around elsewhere. Or maybe it’s the cook time/heat, I’m restricted to my oven. I was actually looking at those oni things yesterday, but given I mostly bake loaves I think I’d be better set putting the funds towards building a bread oven.
Yeah, you won’t ever have the tang that comes with using yogurt, but since I’m pretty much always stuffing them with pretty flavorful fillings, I don’t really notice.
I can’t comment on the texture because I’ve never made naan in anything but my ooni. You can snag the smaller models second hand for pretty cheap if you’re watching around. But it definitely has limited uses, and traditional bread is NOT one of them.
Bring it to rehab.
Looks really good!
Nice color on the crust too