Cookbook:Pizza Vanegas

Pizza Vanegas
CategoryPizza recipes
Yield2 medium pizzas (8 slices each)
Time90 minutes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Italy | Pizza








  1. Dissolve yeast and sugar in 1 cup warm water.
  2. Combine 3 cups of flour, olive oil, one tsp of salt, and the yeast-water mixture. Knead for 15 minutes, adding more flour until dough is no longer very sticky.
  3. Coat dough with a little oil (about 1 tsp) and place it into a large bowl. Cover with plastic wrap and let rest for 45 minutes until the dough is twice its original size.
  4. Meanwhile, preheat oven to 350°F / 175°C for at least 30 minutes).
  5. Gently deflate dough in order to eliminate air bubbles.
  6. Cut dough into 2 pieces (you can freeze dough to bake later for up to a month).
  7. Roll out dough to form a rounded pizza crust.
  8. Add pizza sauce (½ can per pizza), and sprinkle onion, red pepper, salt, oregano and black pepper.
  9. Bake 10 minutes.
  10. Take out of the oven, add mozzarella cheese, pepperoni, and mushrooms.
  11. Return to the oven and bake until cheese melts.
  12. Cut into eight slices, and enjoy!

Notes, tips, and variations

  • Water must be warm but not boiling in order to activate yeast. Boiling water will kill the yeast.
  • You can replace ¼ of water cup with milk. You can also replace the sugar with 1 tbsp honey.
  • If you like a stronger cheese flavor, you can add, for example, little chunks of bleu cheese, on top of the other ingredients.
  • Try to keep the mushrooms fairly dry. Mushrooms are like sponges, and will lose unwanted water on to your pizza.
  • You can try different toppings to basic pizza dough, and even add cheese borders. To do so, you should roll out pizza into a larger size, adding cheese one inch from the border, and little pizza sauce. Roll dough over the cheese and press firmly to close.