Ingredients:

Dough:

2 ½ cups All-Purpose Flour (Plus extra for dusting)

1 Tablespoon of Maple Syrup

1 Tablespoon of Olive Oil

1 1/2 tsp Himalayan sea salt

1 cup of warm water

2 ¼ teaspoon of dry yeast or 1 packet

Optional: Add a few Tablespoons of fresh herbs to the dough fresh thyme and oregano are my favorite

Tomato Sauce:

1 14oz can Dice unsalted tomatoes

Himalayan Salt

Toppings:

1- Miyokos Mozzarella- shredded

½ cup Fresh Basil

½ cup Chopped spinach

Crushed red pepper

Prep your dough:

Heat 1 cup of warm water pour into a bowl and sprinkle on the dry yeast. Let sit for at least 5-10minsthe mixture will start to foam

I prefer to use a stand mixer with a hook attachment. I think it is just easier, it can be done by hand too.

Place maple syrup and olive oil in a small bowl, mix and set aside.

Place flour and salt into the mixing bowl.

Make a hole in the center of the mixing bowl and add the maple and olive oil mixture as well as the yeast mixture. If using dried herbs add them now

Blend the mixture on medium-low speed until it pulls together and becomes smooth, for a few minutes. If you added too much flour add a tablespoon of water at a time or if the mixture is too wet add a tablespoon at a time of flour.

When the dough has come together lift it out of the mixing bowl and spray the bowl with olive oil and place the dough back in with a clean towel on top to keep it warm.

Let double in size in a warm area for 1 ½ to 2 hours

Heat up your pizza stones:

If using an oven place pizza stone in the oven and preheat to 425 Degrees F

If using a grill heat up your pizza stones. I use the smaller stones for the grill since my regular pizza stone won’t fit

Make the tomato sauce:

Drain the liquid from the can of diced tomatoes.

Placed the diced tomatoes in a blender with a few pinches of the Himalayan sea salt

Blend together

That’s it! The perfect sauce

Prep your toppings:

Shred your Miyokos vegan mozzarella

Chiffon your basil by stacking the basil leaves on top of each other. Rolling them together and chopping them into thin ribbons. You can also leave the basil whole if you like.

Crushed red pepper

Time to assemble the pizza:

You can use your hands to stretch the dough. I’ve been using a rolling pin lately. It's just easier for me and the thickness of the dough stays more consistent.

If using a single pizza stone take the dough out of the mixing bowl and start to evenly roll the dough out. Once you get the shape and size you want to set it with some flour onto a pizza paddle. Be generous with the amount of flour on the bottom of the pizza so it can be transferred easily.

If using small pizza stones cut the dough into four equal parts and repeat the above steps.

To assemble pizza ladle desired tomato sauce onto pizza top with shredded Myokos mozzarella, fresh basil, and pinches of Himalayan salt.

To Cook:

Oven: Transfer to the pizza stone and bake for 15-20mins

Grill: Transfer to pizza stone depending on the heat of your grill pizza will be done in 5-10mins

Slice and enjoy with sprinkled crushed red pepper.