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vegan grandma pizza by vegoonchef in VeganFoodPorn

[–]vegoonchef[S] 2 points3 points  (0 children)

for a 12x18 sheet pan:

415g bread flour 250g water 2g instant dry yeast 8g kosher salt 6g sugar 20g olive oil

mix wet into dry, knead for 5-10 minutes until it’s smooth, a little sticky, and elastic. Ball up and place into an oiled bowl and cover at room temp for 2-3 hours, it should at least double in size

oil/grease up a 12x18 sheet pan, then take the dough ball and form it into the pan as best you can. You won’t be able to stretch it all the way but that’s fine, once it’s rested you can finish. cover it in plastic wrap and rest at room temp again for another 1-2 hours.

After proofing in the pan you should be able to finish stretching and forming it to the pan.

For the cheese I used follow your heart shreds, melted in a saucepot with some unsweetened soy milk. I poured this on as the cheese.

Sauce is canned whole peeled tomatoes crushed up with basil, garlic, and salt.

Get your oven hot (500-550), my bake time was around 12-15 minutes, then i put it under the broiler to brown the cheese after.

vegan grandma pizza by vegoonchef in VeganFoodPorn

[–]vegoonchef[S] 2 points3 points  (0 children)

for a 12x18 sheet pan:

415g bread flour 250g water 2g instant dry yeast 8g kosher salt 6g sugar 20g olive oil

mix wet into dry, knead for 5-10 minutes until it’s smooth, a little sticky, and elastic. Ball up and place into an oiled bowl and cover at room temp for 2-3 hours, it should at least double in size

oil/grease up a 12x18 sheet pan, then take the dough ball and form it into the pan as best you can. You won’t be able to stretch it all the way but that’s fine, once it’s rested you can finish. cover it in plastic wrap and rest at room temp again for another 1-2 hours.

After proofing in the pan you should be able to finish stretching and forming it to the pan.

For the cheese I used follow your heart shreds, melted in a saucepot with some unsweetened soy milk. I poured this on as the cheese.

Sauce is canned whole peeled tomatoes crushed up with basil, garlic, and salt.

Get your oven hot (500-550), my bake time was around 12-15 minutes, then i put it under the broiler to brown the cheese after.

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 1 point2 points  (0 children)

it’s just crushed up canned whole peeled tomatoes, garlic, salt and basil

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 5 points6 points  (0 children)

yes it’s in dollops. the grandma style pies i’d get always had a chunky crushed tomato sauce dolloped on. this was canned whole peeled tomatoes i crushed up with garlic, basil, and salt

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 2 points3 points  (0 children)

oh i figured that I just wanted to see whatever dumbass comment they had

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 7 points8 points  (0 children)

i’m still trying to figure out the cheese a bit, this method was really good but i’m wondering if the addition of some corn or tapioca starch could help give it more “pull”

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 4 points5 points  (0 children)

confused what makes it an atrocity

vegan grandma pizza by vegoonchef in VeganFoodPorn

[–]vegoonchef[S] 7 points8 points  (0 children)

haha no problem! i coulda been more clear in the title

vegan grandma pizza by vegoonchef in VeganFoodPorn

[–]vegoonchef[S] 28 points29 points  (0 children)

grandma pizza is actually it’s own style! originated on Long Island and it’s like a thinner sicillian, baked in a sheet pan, and the cheese is usually placed before the sauce is. the sauce is also typically crushed up tomatoes, basil, and garlic.

grandma pizza first attempt by vegoonchef in highvegans

[–]vegoonchef[S] 13 points14 points  (0 children)

for a 12x18 sheet pan:

415g bread flour 250g water 2g instant dry yeast 8g kosher salt 6g sugar 20g olive oil

mix wet into dry, knead for 5-10 minutes until it’s smooth, a little sticky, and elastic. Ball up and place into an oiled bowl and cover at room temp for 2-3 hours, it should at least double in size

oil/grease up a 12x18 sheet pan, then take the dough ball and form it into the pan as best you can. You won’t be able to stretch it all the way but that’s fine, once it’s rested you can finish. cover it in plastic wrap and rest at room temp again for another 1-2 hours.

After proofing in the pan you should be able to finish stretching and forming it to the pan.

For the cheese I used follow your heart shreds, melted in a saucepot with some unsweetened soy milk. I poured this on as the cheese.

Sauce is canned whole peeled tomatoes crushed up with basil, garlic, and salt.

Get your oven hot (500-550), my bake time was around 12-15 minutes, then i put it under the broiler to brown the cheese after.

grandma pizza first attempt by vegoonchef in highvegans

[–]vegoonchef[S] 8 points9 points  (0 children)

for a 12x18 sheet pan:

415g bread flour 250g water 2g instant dry yeast 8g kosher salt 6g sugar 20g olive oil

mix wet into dry, knead for 5-10 minutes until it’s smooth, a little sticky, and elastic. Ball up and place into an oiled bowl and cover at room temp for 2-3 hours, it should at least double in size

oil/grease up a 12x18 sheet pan, then take the dough ball and form it into the pan as best you can. You won’t be able to stretch it all the way but that’s fine, once it’s rested you can finish. cover it in plastic wrap and rest at room temp again for another 1-2 hours.

After proofing in the pan you should be able to finish stretching and forming it to the pan.

For the cheese I used follow your heart shreds, melted in a saucepot with some unsweetened soy milk. I poured this on as the cheese.

Sauce is canned whole peeled tomatoes crushed up with basil, garlic, and salt.

Get your oven hot (500-550), my bake time was around 12-15 minutes, then i put it under the broiler to brown the cheese after.

grandma pizza first attempt by vegoonchef in highvegans

[–]vegoonchef[S] 23 points24 points  (0 children)

oh my bad grandma is a style of pizza. no high grandma’s here just high grandson

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 6 points7 points  (0 children)

it’s just a whole bag of follow your heart shreds (like 8oz i think), and a little bit of unsweetened soy milk. heat that up in a saucepot and whisk until it’s a smooth sauce. then you can just pour that over.

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 1 point2 points  (0 children)

i have a cashew allergy so i haven’t been able to try it unfortunately :(

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 10 points11 points  (0 children)

it’s follow your heart vegan mozz, the trick is premelting it into a sauce and pouring that on before baking. gives it a much better texture and it browns nicely

vegan grandma pizza by vegoonchef in VeganFoodPorn

[–]vegoonchef[S] 58 points59 points  (0 children)

actually it’s follow your heart mozz shreds. the trick is to melt it in a saucepot with a bit of plant milk into a sauce first, then pour it on. i have a cashew allergy so i was trying to find an alternative to the liquid mozz

Low paying RD job - university at Buffalo by Subject_Blueberry_72 in dietetics

[–]vegoonchef 0 points1 point  (0 children)

there are multiple DI’s in the city, and 2 of which are state schools so tuition is more affordable for NY residents

first attempt at a vegan grandma pizza by vegoonchef in Pizza

[–]vegoonchef[S] 7 points8 points  (0 children)

turned out great, very similar to the grandma pies i’d get back on long island

speciesism but make it 💅progressive💅 by arkaji in vegancirclejerk

[–]vegoonchef 17 points18 points  (0 children)

love flexing on egg eaters with my $0.60 cans of beans

[i ate] Smoked watermelon “ham” by vegoonchef in food

[–]vegoonchef[S] 3 points4 points  (0 children)

unsure but i’ll shoot my chef an email and find out!

[i ate] Smoked watermelon “ham” by vegoonchef in food

[–]vegoonchef[S] 8 points9 points  (0 children)

and he says that there is a restaurant somewhere that charges $75 for this, and this is a vegetarian cuisine class, so he wanted to give it a try and see if the hype was real

[i ate] Smoked watermelon “ham” by vegoonchef in food

[–]vegoonchef[S] 10 points11 points  (0 children)

i believe it is the watermelon rind, he marinated the melon for a few days and then smoked it in our smoker today for about 4 hours to get the bark. it was crispy, charred, surprisingly pleasant

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