p i c t u r e d : one pie made in november with the last of our summer tomatoes, plus a bunch of home grown organic spinach chard and a mix of home grown herbs / one made close to december, with organic canned tomatoes and home grown oregano
- 6 cups organic unbleached white flour
- 2 cups ww + 1/2 - 1 for kneading (or if you want all white - about 8 cups unbleached white flour)
- 3 1/2 cups warm water
- 3/4 cup starter
- 1 tbsp. sea salt
mix flour, water and starter - let set for half an hour or more - add salt and knead 10 to 15 minutes - place in bowl - let raise for 4 hours - oil pans well - spread dough to desired thin or thickness - let raise 3 to 4 hrs - preheat oven to 500 degrees - oil the surface of each pie, then add toppings (tomatoes, spinach, mushrooms, onions, peppers, zucchini, eggplant, broccoli, sundried tomatoes, olives, tofu, grated vegan cheese (we use follow your heart vegan cheese, which is made with solar power), basil, oregano, rosemary, crushed red pepper, sea salt, etc. - bake for 20 to 25 minutes, slice, enjoy, and share!
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