Red Meat Allergy Friendly Dairy Free New York Style Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 1 tsp active dry yeast
- 1 tsp sugar
- 2 ¾ cups bread flour, plus more for dusting
- 1 tsp fine salt
- 1 tbsp olive oil, plus more for the bowl
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For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, finely grated
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp fine salt
- ¼ tsp red pepper flakes (optional)
For the topping
- 1 ½ cups dairy free cheese, shredded
- 1 tbsp olive oil
For serving
- fresh basil leaves (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy on the surface.
- 2
Add the bread flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and springs back when poked — or knead with a stand mixer fitted with the dough hook on medium speed for 6–7 minutes.
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