Pizza Dough (& Focaccia)

Name: Pizza Dough (& Focaccia)
Ingredients: Additional oil, coarse salt, and chopped fresh rosemary (optional; for focaccia); Additional oil, coarse salt, and chopped fresh rosemary (optional; for focaccia); 2 Tbsp (30 mL) olive or canola oil; 2 Tbsp (30 mL) olive or canola oil; Additional oil, coarse salt, and chopped fresh rosemary (optional; for focaccia); Additional oil, coarse salt, and chopped fresh rosemary (optional; for focaccia); 2½ cups (625 mL) flour, either entirely all-purpose or half whole wheat (approximate—you may need a little more or less); 2½ cups (625 mL) flour, either entirely all-purpose or half whole wheat (approximate—you may need a little more or less); 1 tsp (5 mL) salt; 2½ cups (625 mL) flour, either entirely all-purpose or half whole wheat (approximate—you may need a little more or less); 1 cup (250 mL) warm water, divided; 1 cup (250 mL) rinsed and drained canned white beans (half a 19 oz/540 mL can); 1 tsp (5 mL) sugar; 2¼ tsp (11 mL) active dry yeast (1 package)

Preparation info

Makes enough dough for
two to three
10 inch pizzas

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

The first time you make pizza dough you’ll feel like a super-hero, but it’s dead easy.

Ingredients

1 cup (250 mL) rinsed and drained canned white beans (half a 19 oz/

Vegan
Pizza

Method

Start by puréeing the beans with about ¼ cup of the water until completely smooth.

In a large bowl, stir together the remaining warm water, yeast, and sugar. The mixture should get foamy after a few minutes—if it doesn’t, it means the water was too hot and killed the yeast, or you need fresh yeast. Try again, or buy fresh yeast.

Add the puréed beans to the yeast mixture along wi