Make a Vegan Pizza in 5 Steps


This is some tips that you can try to make pizza at home, its to easy and so yummy…
1. Roll out your store-bought or homemade dough and place it on a pizza stone or wooden pizza peel.
2. Top it with fresh ripe tomato sauce or some accidentally vegan store-bought sauce.
3. Add some optional toppings to spice things up, such as vegan bacon for a salty crunch or fresh sliced bell peppers and/or mushrooms for a savory veggie fix.
4. This is the best step! Grab a few kinds of your favorite vegan cheese and sprinkle them all over your pie. My personal favorite is Daiya mozzarella with a smattering of GO Veggie! parmesan sprinkled on top and over the crust.
5. Bake the pizza in an oven preheated to 550 degrees (yep, you read that right!) for eight to 10 minutes or until the cheese has melted and the crust begins to brown
That’s it! Go enjoy your delicious vegan pizza, maybe with some fresh herbs sprinkled on top! If you’ve got some time to spare before

Scientists Seek Perfect Pizza Cheese Blend

In theory, pizza is easy to make. Throw some sauce and cheese on some dough, make it hot and voila. The innumerable lousy slices out there in the world, though, suggest that pizza’s also really easy to screw up. The cheese, especially, seems to be a minefield of potential mistakes. Sometimes it comes out too burnt, or not browned enough, or spotted with puddles of grease. Sometimes it just forms a plasticy-looking mat on top of the pie.

Cheese like this can turn you off to the idea of eating before you even take a bite, so getting it to look just right, pie after pie, is not an insignificant problem for pizza makers. And it only gets more complicated if you’re using a blend of cheeses instead of just the traditional mozzarella. So which blends work best? To find out, a group of food scientists turned not to hungry humans, but to a computer, which could give them quantified values for a cheese’s “baking properties and performance” like color, color uniformity, browning, and blistering.

The Nutrition of Cheese Pizza

Although often villainized as an unhealthy food, this is a narrow view of the actual health benefits of pizza. Pizza can be anything you want it to be and in moderation, even commercially prepared pizza offers many health benefits. The best choice always is to make your pizza at home, so you can control the amount of toppings you put on. Making it at home also gives you the advantage of making a crust using whole-wheat or whole grain flour. This will increase the amount of fiber, vitamins, phytonutrients and minerals found in the pizza. When making a basic cheese pizza at home you can add a variety of vegetable toppings, limit the cheese and roll the crust to a desired thinness. These choices give you increased nutrition and a reduction in calories, making pizza a healthier meal!

But even commercially prepared pizzas have all the necessary macro nutrients that you need and is high in many micronutrients. The problem is that often people eat many slices of pizza which can quickly add up to unnecessary

Mozzarella Is the Best Pizza Cheese

Mozzarella is the best pizza cheese because it melts, bubbles and browns better than any other cheese, according to a new study published in the August issue of the Journal of Food Science, titled “Qualification of Pizza Baking Properties of Difference Cheese and Their Correlation with Cheese Functionality.”

Researchers in New Zealand compared pizzas using mozzarella, cheddar, Edam and Gruyere cheese using software specifically designed to measure browning, blistering and oil. Mozzarella, they found, was stretchier than other cheese, which allowed bigger bubbles to form when water evaporated from the pizza. And since mozzarella isn’t as oily or as filled with moisture as, say, Gruyere, it browned more easily.

The scientists concluded that these factors make mozzarella the most appealing to both the eye and the taste buds.

Novel Ways to Enjoy Pizza

Pizza is one of the best foods, because it’s one of the most versatile foods. This versatility to baked right into modern pizzas. Imagine the menu of any pizza place you know, and several varities of pie will come to mind. Pepperoni and cheese, meat lover’s, supreme, Hawaiian, the list goes on. Pizza is limited only by the imagination, it seems, and so there are nearly limitless ways to enjoy this time honored culinary delight. Here are just a few ways to spice up this great dish.

Trying new topping combinations can elevate your pizza experience to the next level. As mentioned above, there are too many flavor combinations, if anything, but what could one more really hurt? And, besides, something like pineapple and ham can seem revolting to people, despite its ubiquity, just because it is so radical a combination. The world only knew it wanted the Hawaiian pizza once it had seen it, and the same could be true of any number of unknown combinations. If the 90’s cartoon Doug is to be trusted, banana goes great with tomato sauce. You’ll just have to experiment to find out.

Speaking of combinations, there’s an entire

Pizza Fun Facts

    • The current world record in pizza eating is CristianDumitru of Romania, who in 2006 managed to eat 200 pound of pizza in a week.
    • The largest known pizza in the world was created in 1990 at Norwood Pick ‘n Pay hypermarket in Johannesburg, South Africa. By using 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree, this pizza in the end reached the diameter of 37.4 meters and thus entered the Guinness Book of Records as the largest.
    • …until 2005 when Pizza restaurant owner Bill Bahr from Iowa Falls, Iowa, managed to create truly immense pizza with the team of 200 helpers. By using 4,000 pounds of cheese, 700 pounds of sauce, and 9,500 sections of crust, his 129 X 98.6-foot pizza managed to provide 10 slices of pizza to every 5200 residents of Iowa Falls.
    • October is the National Pizza Month in the United States.
    • The most popular topping in the U.S. is pepperoni (it can be found in 36 percent of all their pizzas). Their least favorite topping are anchovies.
    • The pivotal moment that brought pizza into attention of the entire United States population was after

Pizza and Health

As one of the post popular dishes in the world, Pizza has found itself in the center of discussions about benefits and disadvantages of its consumption. Many scientists tested the impact and long term effects of pizza on our metabolism. One of the most common misconceptions about pizza is that they are the part of the so called “fast food” types of foods. In reality, pizza can actually be very nutritional meal that can provide adequate sustenance to our body and metabolism. This article will try to describe some of the most notable ingredients of pizza, and they positive and negative effects.

Tomato Sauce represent one of the basic and most used components of pizza toping. In its structure tomato contains Lycopene (tomatoes processed into sauce have more lycopene in it than unprocessed ones) which is known to be powerful antioxidant which helps in fight against many different types of cancer. Studies have shown that people who eat pizza at least once a week have a smaller chance to get ill for several forms of cancer (mouth, stomach, lung, prostate and more). Some of the other ingredients have positive effect on our metabolism – olive oil reduces

The History of Pizza

One of the most popular dishes in the world today is without a doubt a pizza. Its long history spans centuries and millennia’s, unifying the countries of Europe and later on continents and entire world. As we look further back to the past we can see the origins of the pizza in the 1st century BC as a sort of flattened bread that was used by several European civilizations. The first major breakthrough in the history of pizza happened in 16th century with the arrival of tomatoes from the New World. Often thought as a poor man’s vegetable, sauces made from potato soon became integral part of the Italian pizza and which later spread across the entire world.

The earliest known home of ancient pizza comes from the island of Sicily, where archeologist found remains of the 3000 years old flattened breads and tool for their manufacture. The similar kind of dishes papered in the surrounding European areas in the following centuries. One of the earliest mentioning’s of pizza came from the historical writings of the Darius, the Great conquest of Europe. It mentions the habit of his soldiers to bake flattened bread on their shields, which

My Favorite Vegan Pizza

The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sauteed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying.
  • 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten free recipe)
  • 1/2 cup each Red, Green and Orange bell pepper, loosely chopped
  • 1/3 cup red onion, chopped
  • 1 cup button mushrooms, chopped
  • 1/2 tsp each dried or fresh basil, oregano and garlic powder
  • 1/4 tsp sea salt
  • 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
  • 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
  • Sea salt to taste (~1/4 tsp)
  • 1/2 cup vegan parmesan cheese
  • Red pepper flake + dried oregano
  1. Preheat oven to 425 degrees F and position a rack in the middle of the oven.
  2. Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
  3. Prepare sauce

How To Make Pizza Dough From Scratch At Home

National Pizza Day is this Thursday, February 9. We’re not prone to drawing attention to these random one-day food celebrations, but this one has a special place in our hearts. It’s pizza, after all, people. We’re even going the extra mile and having chef Justin Bazdarich of NYC staple Speedy Romeo come to our office on the big day to show us how to proof pizza dough at home, live on camera. But more on that later. Let’s first talk dough from scratch.

If we had our way, we’d reach right through this screen and hand you a slice of Joe Heffernan’s pizza. One gooey bite, and you’d understand our obsession: bright, salty-sweet tomato sauce, farm-fresh mozzarella, peppery basil, and a killer crust. Oh, that crust — thin and pliant, with a gratifying pull throughout and blistery bubbles at the chewy edge. No wonder Seattleites line up outside of Independent, the wee, wedge-shaped restaurant Joe co-owns. And now he’s here to show our friends at Chef.

Yup, you can create pro-level pizza dough in the pants-optional comfort of your kitchen. Just remember, though, that Naples wasn’t built in a day. Joe will be the first to tell you that making great pizza dough requires practice and

How Much Fiber Does a Slice of Cheese Pizza Have?

Most Americans eat less than half of their recommended fiber intake, according to a 2009 review published in “Nutrition Reviews.” Cheese pizza does contain fiber, but is also high in saturated fat and sodium. Therefore, eat cheese pizza in moderation, along with plenty of other fiber-rich foods, to meet your daily fiber needs.

Fiber in Cheese Pizza

One slice of regular crust, cheese pizza contains about 2.5 grams of dietary fiber. Increase your portion to two slices and you will consume 5 grams of fiber. However, pizza is high in calories. Two slices contain 570 calories, according to the USDA . Therefore, cheese pizza is not the best source of dietary fiber, especially if you’re trying to maintain a healthy body weight.

Daily Fiber Requirements

The 2009 review published in “Nutrition Reviews” recommends eating 14 grams of fiber for every 1,000 calories you consume, or 28 grams daily for a 2,000-calorie diet. The adequate intake for fiber is 38 grams for men ages 50 and younger, 30 grams for men 50 and older, 25 grams for women ages 50 and younger and 21 grams of fiber daily for women 50 and older.

The basics of pizza making process

Throughout the history of human civilization meals of flatbreads or rounds of dough with various toppings were common and used consistently. People of ancient Greece, Persia and Rome used this kind of sustenance for centuries, until meal that we call today pizza found its home in the Naples area in Italy. During the period of Middle Ages, cooks from that city managed to improve the process of pizza creation, adding new ingredients and toppings with the goal to make best dish possible. After the arrival of tomato from the New World, the most important ingredient was present and pizza started slowly to spread across the world.

In order to make pizza, first we need to revisit its official definition: “A pizza is a round, open pie made with yeast dough and topped with tomato sauce, cheese, and a variety of other ingredients as toppings”.

First step – Making the Pizza Dough

The step and most important step in making pizza is creation of dough by mixing flour with water and or some other liquid (for example milk) and yeast. After the ingredients are perfectly mixed together, leave the dough must be placed in the bowl

Popular Pizza Variations

As one of the most popular dishes in the world, pizza managed to be produced in astounding amount of variations depending of the area or the country where it is used. The first major breakthrough that enabled pizza to become the dish that we know and love today was tomato, which empowered cooks from Italian town of Napoli to create first modern pizza. After several centuries under their care, pizza finally managed to cross to America where it slowly became one of the most popular meals. Shortly after that, worldwide success came and pizza became common dish in every country in the world. Although this popularity brought with itself many variation in creation of pizza, Italian government and cooks from Napoli managed to elect the law that preserves the image and process of creation of the true Naples’ Neapolitan pizza.

Here are some of the most important types of pizza that can be found around of world:

  • Italian Neapolitan pizza (pizza napoletana) – This authentic Neapolitan pizza is protected by the European law as a cultural food heritage, and its production is closely monitored. Ingredients for its creation are San Marzano tomatoes, Mozzarella cheese (sometimes made

Cooking Pizza With Fresh Mozzarella

When you make pizza at home, chances are mozzarella cheese will be one of your toppings. Mozzarella is a traditional addition to pizza, and while the processed, dry type of mozzarella is most common, you can also use fresh mozzarella as an exciting alternative. Just watch for some differing characteristics that may affect the finished product.

Fresh vs. Processed

The mozzarella cheese you buy for your homemade pizza will either be processed or fresh. The processed type of mozzarella is the kind most people are used to buying at the supermarket. It is often in brick or block form and is dry to the touch. It also melts wonderfully after being grated, and ends up stringy and gooey on top of your pizza. Fresh mozzarella has a higher moisture content, higher pH level and is soft to the touch. Originally, fresh mozzarella came from the milk of water buffaloes, but today it is also made with cow’s milk. Fresh mozzarella used to only be available in Italy where it was made, when refrigeration wasn’t an option, but now it is readily available in delis, supermarkets and specialty stores.

Slice It Up


All You Need Know About Italian Pizza

When you say pizza you can’t avoid letting your mind wander to the Bel Paese, and even though there is a debate about the origins and the meaning of the name worldwide, we do know one thing: we love Italian pizza!

That’s why Select Italy ventured out to accomplish something no one has ever done: to compile the first ever Pizzapedia, an extensive compendium about this yummy staple of the Italian cuisine. These hunger-inducing articles were spread throughout the years in our monthly Cappuccino newsletter, and now we, dear friends, have compiled an easy-to-use list of our complete Pizzapedia. Learn everything you need to know about Italian pizza!

Once Upon a Pizza… Where the Story Begins

An introduction on the history of the pie and how it conquered the world.

The Chewy Neapolitan Pie

Select Italy’s Kate McCluer chronicles how she went from the classic American style pizza, baked in an electric oven, to the stunning discovery of the first pizza in Italy. A stunning experience that took her to breakdown the differences between the American and Italian wood-fired pizza (in particular the kind found in Naples), from how is it served to the different crusts and toppings.

How to Make Pizza at Home?

Best flour? Something all-purpose and unbleached. Tell me why you would want to eat benzoyl peroxide in bleached flour? You don’t need fancy Italian 00 flour unless you’re making Neapolitan pizza and you want to follow the rules. But Neapolitan pizza has a list of the different required ingredients, how much time you have to let the dough rest and all these things. The 00 flour holds a lot of liquid so Neapolitan-style pizza has a tender crust. But those pizzas bake in 50 seconds with a blast of 800-degree heat, so it helps them maintain their moisture content. But even in that setting, I like the way my all-purpose dough works even better.

Secret to kneading? There’s a lot to it. If you under-knead, the glutens don’t hold together and the crust won’t have enough texture. Conversely, if you over-knead you get a sinewy hockey puck that won’t stretch. That’s the complaint I hear about supermarket pizza dough—the person making it doesn’t know what they’re doing. It’s not a prescribed amount of time, it’s a visual and tactile thing. You know the texture of memory foam, or Tempur-Pedic? It should feel like that. When you poke

Three Cheeses to Make You a Believer

I’ve always been partial to white pizzas. It may be the cheesemonger in me. And just last week, I tasted a pie that could make any tomato sauce devotee a believer in the power of the white pie. What struck me, I realized, was not the pizza —although the dough itself was quite tasty — but the alliance of cheeses: an inspired trio of cow, sheep, and buffalo.

What’s best is that the cheeses aren’t hard to find, making it that much easier to taste the power of this combination yourself. Mirepoix, watch out, there’s a new holy trinity in town.

The recipe comes courtesy of Jim Lahey, of no-knead bread fame, owner of Sullivan Street Bakery, and chef of New York’s new pizzeria, Co. They’re all cheeses we know, too. And here they are:

Gruyere (Cow)
Possibly the world’s greatest melter. Try to find the cave-aged variety, the wheels of which are set to age in caves (go figure). It typifies the popular cheese descriptor “nutty,” and has incredibly savory notes of hay and cooked milk. Aged anywhere from 9 months to over a year and a half, with its flavor strengthening with age. Almost as toothsome as it is

7 Healthy Fruit Pizza Recipes

Taste the rainbow, no Skittles required. Starting with a sugar cookie crust, fruit pizzas typically have a thick schmear of cream cheese frosting and tons of colorful fruit piled on top. But hold the cheese — these vibrant treats are nothing like your typical takeout ‘za. Creamy, crunchy and juicy, each bite is a texture triple-threat. While the sweet pizzas are not nearly as virtuous as your neighbor’s fruit salad, we scoured the web to find seven lightened-up variations you can feel good about whipping up. Made with everything from oat crusts to Greek yogurt “frosting” — these fruit pizza recipes will not disappoint. Any way you slice it, your pretty pie will be a feast for the eyes — and the tastebuds.

1. 3-Ingredient Crust Fruit Pizza
No need to add sugar to this tempting pie. Honey and ripe bananas provide just the right amount of sweetness to the crust. For a smooth frosting, make sure you wait for the Cool Whip to reach room temperature before mixing with other ingredients.

2. No-Bake Chocolate Fruit Pizza
Chocolate can be surprisingly healthy. Case in point: this inventive recipe that has fiber-rich almonds and dates in the crust. Adding

Dessert Pizzas

For those times when too much pizza is never enough, the sweet version to finish a meal is the perfect choice.

Because the base provides a blank canvas, it works just as well with chocolate, fruit and nuts as it does with salami, cheese and anchovies.

If a pizzeria serves a decent main-course pizza, it will usually manage the dessert version admirably.

1. Hugos Bar Pizza

A sweet pizza ($14) at this bar is a fine way to wrap up a long night. There’s a wall of wine behind the onyx-fronted bar, but a black coffee seems a better accompaniment. Nutella, honey-sweetened ricotta and banana lie on the base, which is crisp and puffy. Toasted hazelnuts, chocolate flakes and vanilla gelato are the final adornments.

2. Mario’s Pizzeria

This white room jumps at night with families feasting on pizzas, schnitzels and pasta classics. Come dessert, several pizza options include one topped with sliced granny smith apples ($12.90). The base is sweetened and a little thicker than that used for savoury pizzas. The apple slices retain some bite, their tang contrasting nicely with the French vanilla gelato dotted on the surface. Cinnamon is

5 Cheeses to Try On Your Next Pizza

Trust me, I’ll take a big slice of pizza topped with gooey mozzarella any day of the week and twice on Tuesday. I love it so much that it’s easy to make pizzas with nothing but mozzarella. Sometimes I need a reminder that there are other cheeses out there. Here are five of my favorites.

1. Asiago: The nutty and tangy flavor of this cheese is especially great with vegetable pizzas. Look for the fresher version, rather than the harder dry-aged version.

2. Gouda: My top choice for pizzas with pulled pork or shredded BBQ chicken. I love both straight and smoked gouda.

3. Gruyère: This is a fun one to try with a whole range of toppings, from thin slices of potato to diced ham. It has a fairly assertive savory flavor and melts like a dream.

5. Fontina: Mild-flavored with a silky texture when melted, I think this cheese goes well with more strongly flavored toppings like spinach or peppery charcuterie.

4. Goat Cheese: This doesn’t melt like other cheeses, but drop spoonfuls over a pizza and you’ll get a tasty little burst of cheese every few bites. Yum.


Mozzarella – The Official Cheese for Pizza

What is the best pizza cheese? Without a doubt Mozzarella. However it is not the only option when it comes to cheese for your pizza. There are lots of flavorful cheeses you can use to create your favorite pie. From dry Italian cheeses to a creamy blue cheese béchamel sauce, try them individually or mix and match to discover your favorite flavor combination. Many of your more pungent varieties make wonderful accent flavors that add that gourmet spark to your pizza when combined with complimenting ingredients.

Mozzarella comes in three main varieties. Fresh mozzarella, deli mozzarella and whatever that stuff is in the big brand cheese isle. If you have never used fresh mozzarella you simply must give it a try.
Deli Mozzarella
deli-provolone-cheese-shreddedWhen you want shredded mozzarella cheese, the best cheese to use is deli-style mozzarella. Most grocery stores sell mozzarella from a block in their deli department. Instead of getting it sliced, just ask for a chunk and shred it at home later with a box grater. Using deli cheese instead of bagged shredded mozzarella cheese will provide a richer and creamier cheese flavor and often it comes out to be cheaper by the pound as well.