Basic Pizza Dough

Sea Level

2 cups bread flour
1/2 tsp cane sugar
1 tsp instant dry yeast
3/4 tsp salt
3/4 cup warm water + 1 tbsp warm water
1 tbsp olive oil

Combine the bread flour and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the proofed yeast mixture, the remaining warm water, and the olive oil to the bowl.  Combine into a ball and knead.  Form into a ball and refrigerate until ready to use.

If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.

High altitude version: Add an additional 1/2 tsp sugar and 1 tbsp warm water.

Whole Wheat Pizza Dough

1 cup bread flour
3/4 cup whole wheat flour
2 tbsp toasted wheat germ
3/4 tsp salt
3/4 cups + 1 tbsp warm water
1 tsp active dry yeast
1 tsp brown sugar
1 tbsp olive oil

Combine the bread flour, whole wheat flour, wheat germ, and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the yeast mixture, the remaining warm water, and the olive oil to the bowl.  Combine into a ball and knead.  Form into a ball and refrigerate until ready to use.

If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.

Herbed Tofu Crumble

To use as a topping for pasta, pizza, etc.

1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper

Place the tofu in a medium bowl and cover with warm water.  While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks.  Pour the contents of the bowl into a colander to drain.  Dry the bowl and transfer the tofu back into it.

Add the remaining ingredients to the tofu and mix until combined.  Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more.  To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).