Preparing Pizza!

A ten year-old was coming over for dinner. When asked, his Mom said, “He loves to eat pizza & pasta.”

So I made both. The pasta was a linguine with Rao’s marinara sauce & Gardein meatballs, so good some carnivores don’t believe they’re vegan.

Here’s the pizza I made!

Here’s the pizza I made!


Ingredients:

1 cup + 1 tablespoon of 00, bread or all-purpose unbleached flour 

1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 

1 teaspoon fine sea salt 

3/4 teaspoon active dry yeast 

1 teaspoon extra-virgin olive oil 

Directions:

In a large mixing bowl, combine flours and salt.

In a small mixing bowl, stir together a little less than 1 cup of lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator in a ziplock bag. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.

On a heavily floured surface, use your fingers to stretch the dough.

For the pizza, I baked it in a cast iron skillet. Preheat your oven to 500 degrees. Warm the skillet in there for about 10 minutes. Remove, press down the dough (don’t burn your precious fingers!), & add the toppings.

I coated the dough’s surface with Rao’s marinara sauce, dropped dollops of Miyoko’s mozzerella cheese and sprinkled on some salt & pepper. In the 500 degree oven, bake for 10-15 minutes.

ALL Miyoko’s products are divine, especially their butter!

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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Lemon Drenched Muffins

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Salon Chocolate Cake with Hidden Jam