oil the dough well
on both sides and then cook it
well on both sides too
2 servings
dough: 1 c wheat chef, 2 – 2.5 c flour, 1 t kosher salt, 1 t yeast, 1 T olive oil, 1/2 c water wrist temp; toppings: marinara+vegan mozz+basil+s&p; arugula+vegan parm+small white beans+pepperoncini
knead dough 5 minutes; rise, covered, room temperature, until doubled; form 2 balls; chill, covered, 2+ hours; stand room temperature 30 minutes; shape into rounds, oil both sides well with more oil; grill on 1 side, cover down, 3-5 minutes until grill marks form; flip, add toppings except basil, s&p; grill, cover down, 3-5 minutes until cheese melts; add basil, s&p
haikuveg 