Ingredients

• 2 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (340 g)
• 2 tsp Kosher Salt
• 2 ¼ tsp Active Dry Yeast (7 g)
• 1 ⅓ cups Water (316 mL)
• ¼ cup Olive Oil, divided (55 mL)
• ⅔ cup Tomato Sauce
• 2 cups Vegan Mozzarella
• Toppings of choice

Instructions

1. In a large mixing bowl add flour, salt and yeast and whisk to combine.
2. Add water little by little and mix with a spatula or your hand until shaggy dough starts to come together. Once formed, turn the dough out onto a floured work surface and knead until smooth, 2-3 minutes.
3. Place dough in an oiled bowl, cover and proof in a warm place for 1-1 ½ hours.
4. Preheat oven to 450ºF and oil the surface of two 10-inch cast iron skillets.
5. Turn out risen dough onto a floured surface and divide into two equal pieces. Roll the ball of dough into a 12-inch round. Lay the dough into skillet and shape to the pan, folding excess into crust shape. Repeat with remaining dough.
6. Add a thin layer of tomato sauce, cheese and toppings. Finish with a light drizzle of olive oil. Bake for 20-25 minutes until edges are crisp and golden. Let cool, slice and serve.