Pizza Dough

Every Saturday we have pizza and watch a movie. Needless to say, I have made a lot of pizza dough in my day. For years I have made fairly wet doughs (Neapolitan, focaccia, New York, etc.) which produce thin and crispy crusts with some chewiness when baked on a hot stone. More recently the kids have been asking for a thicker crust and I was happy to oblige. I wasn't happy with recipes I found since they tended towards the dense and stodgy, so I made my own recipe. This crust is thicker (and can handle a truck load of toppings) but is still crispy and chewy. The cold ferment imparts great flavour which is the most important thing of all.

INGREDIENTS

Makes six 10" crusts

- 6.5 oz semolina flour

- 14 oz bread flour

- 13 oz all purpose flour

- 2 tbsp sugar

- 2 tsp salt

- 1 tbsp instant yeast

- 4 oz oil

- 13 fl oz cold water*

- 6 fl oz cold soy milk*

*NOTE: you can use up to 22 fl oz of total liquid. They final dough is wetter, but nothing that some stretching and folding with oiled hands can't solve. I find this makes a perfect crust for freezing--the higher moisture content allows it to be baked, frozen, thawed, and reheated without drying out. I use 30g of sugar, 20g of salt, and 15g of yeast when I up the liquid. 

METHOD

1. Add all ingredients to a mixer bowl and bring together into a rough dough with a dough hook. Let dough rest for 5 minutes, then knead with the dough hook for 5-7 minutes, or until dough is smooth and slightly tacky (but not sticky). Add more flour or water as needed.

2. Turn dough out onto an oiled baking sheet. Divided into six equal pieces and shape into balls.

3. Mist with oil, cover well with plastic wrap, and place sheet in the fridge over night.

4. On baking day, take the dough out of the fridge at least two hours before you want to start baking. Reshape the balls and leave to rise in a warm place, covered. The dough is ready to shape when it is warm and has risen.

5. Preheat your baking stone in a 450 degree oven.

6. Lightly spray six separate pieces of baking parchment with oil (you can reuse these from week to week). With your fingertips, spread the dough into a 10" circle, creating a ridge on the outside if you want. Let the dough rise, uncovered, for another 30 minutes.

7. Top with whatever suits you, and bake until crust is golden and cheese is melted (about 8-10 minutes), removing the parchment once the crust swells and begins to firm up.

NOTE: If you don't want to do the overnight ferment, use warm water and soy milk, then let rise in an oiled bowl until doubled. Shape into 6 balls and let rise, covered, on an oiled baking sheet. Shape into crusts per the instructions above in step 6. 

Viennese Whirls

The Great British Bakeoff is back and all is well with the world. I had never heard of these biscuits/cookies before I saw them them in episode 2, but I knew immediately that I wanted to try them. What a bonus that the recipe is so easily veganized. I tried a version will all vegan butter but it did not come out as well as this version. I made a bunch of raspberry jelly this summer from our own berries, and it was absolutely perfect for this recipe. Use whatever jam you like, or check out the original recipe and make your own.

INGREDIENTS

Cookies

- 6 oz soft vegetable shortening

- 3 oz soft vegan butter

- 1¾ oz icing sugar

- 8 oz all purpose flour

- 1 oz corn starch

- large pinch of salt

- pinch of turmeric (optional)

Buttercream Filling

- 3½ oz soft vegetable shortening

- 7 oz icing sugar

- ½ tsp vanilla extract

- raspberry jam

METHOD

Cookies

Preheat the oven to 375 degrees. Move two racks to the centre positions. 

1. Line 2 baking sheets with parchment paper. Use a 2" round cutter as a guide to draw 12 circles on each sheet of paper. Turn the paper over so the pencil marks are underneath.

2. With an electric hand mixer, beat the shortening, vegan butter, and icing sugar until pale and fluffy.

3. Add flour, corn starch, salt, and turmeric (if using) and mix well with a wooden spoon, until smooth.

4. Transfer mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.

5. Bake both trays for 6 minutes, then rotate pans (and switch racks) and bake for another 6-8 mins, until they are a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack.

Buttercream Filling

1. Beat all ingredients with an electric hand mixer until light and smooth. Transfer to a piping bag fitted with a large star nozzle.

TO MAKE THE COOKIES

Spoon jam onto the flat side of 12 of the biscuits. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.

Pretzel Buns

With the new school year ready to start in just over two weeks, it's time to get serious about baking for lunches. Of course, with two weeks of summer still left why not bake something that can also  help you get the most out of the waning BBQ season? These pretzel buns are perfect for a veggie burger, tofu salad, or my summertime favourite: tomato and cucumber. The dough recipe is more or less Peter Reinhart's but I have altered the method so the end product has that deep brown pretzel colour but it still soft enough to function as a bun.

INGREDIENTS

Makes 12 buns

Dough

- 31.5 oz (6 3/4 cups) white bread flour

- 16.5 g (generous 2 1/2 tsp) salt

- 5 g (1 1/2 tsp) instant yeast

- 18 fl. oz (2 1/4 cups) lukewarm water

- 1.5 oz (3 tbsp) oil

Poaching Liquid

- 16 fl. oz (2 cups) water

- 2 oz (8 tsp) baking soda

- aquafaba for brushing

- sesame seeds

METHOD

1. Combine the flour, salt, yeast, water, and oil in a bowl. Bring together into a rough ball and let sit for 5 minutes. Knead (either by hand or a machine) until dough is smooth but slightly tacky (about 5 mins).  Add water or flour as needed).

2. Shape dough into a ball and transfer to a lightly oiled bowl. Cover and let rise for an hour, or until doubled in size. Punch dough down, knead lightly for a minute, reshape into a ball and let rise in the covered bowl for another hour (or until doubled).

3. Line a large baking sheet with parchment paper and lightly spray with oil.

4. Divide the dough into 12 equal pieces and shapes into boules.

5. Roll each boule into a rope about 12 to 14 inches long. Shape into buns per the pictures below.

a) Grab the rope with your left hand about 1/3 of the way up, with your right hand at the opposing end.

b) Use your right hand to make a knot in the dough where your left hand is positioned. Use the fingers of your left hand to keep the knot open. 

c) Tuck the end in your right hand under and through the hole (at 4:00 if the bun was a clock).

d) Tuck the end in your left hand over and through the hole (at 7:00) to the back of the bun. Use the end that was formerly in your right hand to close the hole.

6. Mist the top of the buns with oil, cover with plastic wrap, and let rise for about 30 mins, until swelled but not doubled.

7. Preheat oven to 400 degrees F.

8. Prepare the poaching liquid: in a large pot bring the water to simmer. You want about 1.5 inches of water it the pot, so adjust the amount above as needed. Make sure to increase the baking soda the same amount. When water is simmering mix in the baking soda and stir to dissolve.

9. Poach the buns (working in batches as your pot will allow) for 30-60 seconds each side, placing the top side in first. Remove with a slotted spoon back to the prepared baking sheet.

10. Brush each bun lightly with aquafaba and top with sesame seeds.

11. Bake for 16-18 minutes, rotating the baking sheet at the halfway point.

12. Let fully cool on a wire rack.

Blended Mocha Iced Coffee

Just a quick post to help beat the summer (spring?) heat. A good blender is a great investment, especially when you can churn out tasty drinks like this that aren't cheap at your local coffee place (and are really mostly ice anyway). Add whatever you want to this base recipe to customize it to your liking.

INGREDIENTS

Makes 2 servings

- 4 tsp instant coffee

- 4 tsp cocoa powder (I like Dutch process)

- 1 1/2 cups non dairy milk

- 1/3 to 1/2 cup sugar

- splash of vanilla extract

- 14 ice cubes (i.e. one tray)

- whipped topping (optional)

METHOD

1. Place all ingredients except the whipped topping in the blender and blend on high until smooth.

2. Top with whipped topping, if desired. I like the "Better than Whipping Cream" from Homemade Vegan Pantry. That stuff is some serious vegan voodoo.

Umami Burgers

These burgers came about from trying to use up the cans of chickpeas in my fridge from making batch after batch of Lemon Meringue Tarts. I first turned to my three go to sources of umami: tomatoes, soy sauce, and mushrooms. For texture, I used barley (like my Tourtière recipe). The end result is a durable (i.e. grillable) and non-mushy burger with plenty of flavour. These burgers freeze well (just thaw them before grilling) and when cooked keep well in the fridge. They taste good cold, or microwaved a few days later. The kids love them for lunch so I grill them up on Sunday and they take them to school throughout the week.

INGREDIENTS
Makes 12 burgers
- 1/2 cup pot barley, cooked (in veggie broth or beer) until soft (about 30 mins), cooled
- 1/4 cup olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 celery rib, minced
- 3 cups chopped cremini mushrooms (about 8 oz/227g)
- 1 can chickpeas, drained
- 1/4 cup tomato paste
- 2 tbsp light soy sauce
- 1 tbsp Montreal Steak Spice, ground
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground coriander
- 1/4 cup nutritional yeast
- 1/2 cup instant oatmeal
- 1/4 cup flour
- 1/4 cup instant tapioca
- 1 cup fresh bread crumbs (i.e. day old bread ground up in a food processor)
- seasoned salt and black pepper to taste

METHOD
1. Cook the barley until tender, drain, then set aside to cool in a large bowl.
2. Heat olive oil in a large frying pan over medium heat. Sauté onion, garlic, and celery for 5-7 mins, until soft and onion is translucent.
3. Add mushrooms to the pan and cook for about 5 mins, until mushrooms have released their water and have cooked down a little.
4. Remove from heat and add to the barley. Mix well.
5. Pulse the chickpeas in a food processor. Be careful not to make them into a paste.
6. Add the pulsed chickpeas to the bowl, along with the tomato paste, soy sauce, spices, nutritional yeast, oatmeal, flour, and tapioca. Use a wooden spoon to mix well.
7. Add the fresh bread crumbs and mix well. Season to taste.
8. Let the mixture rest for 5 minutes.
9. Line a baking sheet with parchment paper. Using a silicone spatula, press the mixture into a crumpet ring (or what have you) to make 12 burgers on the prepared baking sheet.
10. The burgers are more durable when they are cool. Slide the baking sheet into the freezer while you fire up the grill.
11. Grill on a med to med-lo grill (around 400-425 degrees) for about 5 mins per side (so keep the heat moderate so the outside does not burn before the inside cooks). Brush the grill and the burgers with oil to keep them from sticking. The burgers should be firm to the touch and not mushy when they are done.