Servings: 20 Portions
Equipment
- Stand Mixer
- Large Bowl
- Pasta Roller
- Stovetop
- Oven
- Cooling Rack
Ingredients
Carbon Black Pizza Base
- 1000 g All-Purpose Flour
- 6 g Dry Yeast
- 20 g Salt
- 51 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 600 g Water
- 80 g Olive Oil
Pizza Garnish
- 380 g Fresh Tomato Sauce
- 400 g Shredded Cheese (Vegan)
- 200 g Mushrooms (sauteed)
- 150 g Red Onions (sauteed)
- Arugula (for garnish)
Instructions
Carbon Black Pizza Base
- Mix 51 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder with the rest of the dry ingredients until combined.
- Add water and olive oil. Mix with a hook attachment for 15 minutes on medium speed or until enough gluten has built up.
- Transfer the dough to a lightly greased bowl. Cover and proof until it is doubled in size.
- Once proofed, portion into 90g balls, and roll out the dough.
Pizza Garnish
- Add approx. 20g of tomato sauce onto the center of the pizza.
- Spread a generous amount of vegan cheese over the top.
- Add the sauteed mushrooms and onions over the top.
- Bake at 225°C/437°F until the pizza base is cooked through (approx. 8-10 minutes).Set aside to cool down, then enjoy!