Name: Tomato Pizza Dough
Yield: Eight 3-inch pizzas (8 appetizer portions)
Ingredients: ½ teaspoon salt; 1 package active dry yeast or ¼ ounce compressed yeast; 2½ to 3 cups unbleached all-purpose flour; 1 cup good-quality tomato juice; 2 tablespoons olive oil

Preparation info

Eight
3 inch pizzas (8 appetizer portions)

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tomatoes in all forms work so well as pizza toppings, it should come as no surprise that they also make a nice variation in the pizza dough.

Ingredients

1 cup good-quality tomato juice
1 package active dry yeast or ¼ ounce compr

Main course
Vegan

Method

Combine the tomato juice, yeast, and 1½ cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. (You may need a bit less flour, so add the second half gradually.)
Place the dough on a lightly floured surface and knead until it is

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Ingredients

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