Hmm interesting. I’ve always noticed a couple of things when I’ve tried.

1. lacking the sharp acidic taste (easy enough to do something about)
2. 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.

lmk how it goes? I’m not very experienced at japanese style cooking but the simple flavours can be very comforting so I’m keen to see what other vegans do for the flavours.

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.

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.