Ugli Pizza

I’m excited to share my 2022 ugli pizza journey…. Earlier this year a client asked me to evaluate dozens of plant based deli meats & dairy free cheeses with the objective of choosing df cheeses which melted (like fresh mozzarella or cheddar) and were delicious. I was disappointed so many dairy free cheeses failed my evaluation… mostly due to ‘non meltability’ but sadly too many had an artificial coconut flavor reminiscent of sun tan lotion (on the palette!) I’m still very optimistic that plant based products will improve, be less processed and less fried. Let’s face it, a rubber eraser probably tastes good deep fried and served with a fatty sauce. Sadly, I found too many fried, plant based products which were similar in texture to a rubber eraser!

Back to the pizzas-I decided to spend the year studying the art of creating the perfect pizza dough to use as my blank canvas for evaluating plant based deli meats and dairy free cheeses (hot). Evaluating cold was not as fun but simpler. I found that most plant based foods were more eating friendly when eaten hot, with the 'fixings’… I guess fixings such as condiments, pickles, cooked and raw vegetables and lettuces are flavorful camouflage and help the eating experience.

Ugly holiday sweaters go with ugli pizzas but I actually think this sweater is amazing, my son Dan got if for me. It’s my only Christmas sweater so it has to act as my ugly sweater. Go Giants

Trial 3 B: King Arthur recipe again with 1/2 dairy free mozzarella (amazing melt) and half pepperoni (don’t judge)… I finally found two excellent dairy free cheeses. I used this dough with dozens of dairy free cheeses through Trial 9 with interesting results.

Revised Pizza Dough

Yield: 1, 12 inch pizza

1/4 tsp        active dry yeast 1/2 tsp        honey ¾ cup         lukewarm water 2 cups        ‘OO’ Pizza Flour 1 1/2 tsp     salt 1/4 tsp       black pepper ½  tsp         garlic powder ½  tsp         onion powder

• Gently mix the yeast, honey and warm water together and let sit for about 10 minutes for the yeast to begin to activate. Add the flour and spices, mix for about 10 minutes to form a dough, cover with an oiled, clean kitchen towel and let rise at room temperature for 3-4 hours. Place in refrigerator over night. Divide  in half and shape into two balls. Let rise for 45 minutes and make 12” circles-top w sauce etc.. and bake 8-12 minutes in preheated oven (450 F

Trail 9: I had my two favorite, delicious and melty cheeses so I double down to study and learn more about creating the best pizza dough. I began making a poolish to develop texture and flavor. I also began baking the pizzas in my green egg on aged oak (about 750-800 F) to really test the dairy free cheese meltability. Chefs LOVE fire!

check out how soft and tender this dough is and the gorgeous, shreds of the plant based mozzarella. I also found a great plant based parm. to cook with.

Baked in the oven at only 400F and topped with some basil from our hydroponic garden-simply delicious.

Trial 12: I’ve completed the objectives, found a variety of delicious, meltable mozzarella, cheddar and more and learned a lot about making pizza excellent and delicious project.

Basic Pizza Dough

Yield: 1, 12 inch pizza

½ tsp (5 gm)        honey 1 cup (200 gm)    lukewarm water 1/8 tsp                 active dry yeast 1 ¼ tsp salt 2 cups (260 gm)   Bread Flour 2 tsp (5 gm)         olive oil

Mix honey, water and yeast in a mixing bowl, let ‘proof’ for a few minutes. Add salt and 1 ½ cups flour, mix together adding remaining flour as needed. Knead well,  shape into a ball. Cover with oil, let rise until doubled in size. Roll out to  two 12” circles-top w sauce etc.. and bake 8-12 minutes in preheated oven (450 F

Trial 2: Summer tomato and chive- the dairy free cheeses continue to simply disappear with heat.

Trial 1:

This pizza has summer tomato sauce and a lot of dairy free cheese but the cheese melts away. The plant based sausages look and taste great!

Trial 3 A: I had fun researching pizza dough recipes. I had a variety of recipes from when I taught at the CIA, several Italian cookbooks and of course the internet. This recipe inspired by a King Arthur pizza dough recipe worked well. I added spices and honey with great results. This is simply a ‘celebration of vegetables’ pizza. My idea of not eating meat. I think a delicious pizza loaded with fresh, seasonal vegetables, EVOO can’t be beat.