Homemade Veggie Pizza

We love homemade pizza!

Last week, I made a veggie pizza. I typically make my pizza dough in advance and let rise for at least 24 hours before making the pizza, however, that day was an exception.

I prepared the pizza the same day that I made the dough. I did make enough dough for two pizzas. I still haven’t made the other dough, so by the time I make it this week, the yeast from the dough will make an extremely flavorful pizza crust.

The total time it took to prepare the pizza was about 2.5 hours. The majority of the time was spent waiting for the pizza dough to rise. The pizzas I prefer don’t have sauce. Instead, I slice fresh tomatoes and add them directly to the pizza dough. I then add additional toppings.

With this pizza, I kept it simple and only added mushrooms, bell peppers, a small amount of cheese, and a tiny amount of Himalayan sea salt. The pizza was placed in the oven on baking steel and was baked at 550 F oven for 12 minutes. The baking steel combined with the hottest temperature that our stove can crank out guarantees a crispy pizza every single time. The results? My daughter loved it a lot.

Keeping the ingredients fresh (and simple) also means the pizzas we create will be flavorful and won’t last long. Take out pizza? No, I don’t think so. We much prefer homemade pizza.

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