Ingredients

Adjust Servings:

	Plant-Based Parmasean
	1 tablespoon Chopped green olives patted dry
	3⁄4 Raw cashews
	3 tablespoons Nutritional yeast
	1⁄2 teaspoon Mccormick garlic powder
	Plant-Based Mozzarella
	450g Soy milk Unsweetened
	50g Fermented tofu
	1 tablespoon Tapioca flour
	1 tablespoon Potato starch
	1 tablespoon Corn starch
	4g Nutritional yeast
	10g Kappa carrageenan
	0.5g Mccormick garlic powder
	55g Coconut oil Refined
	Synbiotic Pizza Dough
	85g Whole hard wheat berries Coarse grind
	45g Whole oat berries Coarse grind
	30g Flaxseed meal
	0.3g (1/8 tsp) Organic barley diastatic malt powder
	For the Prebiotic Soaker
	20.5g Grain seed blend 100
	27.5g Water (133%) (@ 70°F)
	2g Sourdough starter (10%)
	0.25g Salt (1.2%)
	For the 100% Pre-Ferment Sponge
	65g Water (40%) ((114g (70%) is a sweet spot, I highly recommend it)) (@ 70°F)
	65g Sourdough starter (40%)
	49g Probiotic soaker (30%)
	1g Active or instant dry yeast (0.75%)
	2g Honey (1.5%)
	163g Molino dallagiovanna 00 flour la napoletana (100%)
	6 scoops Herbalife nutrition simply probiotic ganeden bc30
	4g Salt (2%)
	10g Additional water (2%) (@ 70°F)

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Synbiotic Pizza by Oliver Timonera

Name: Synbiotic Pizza by Oliver Timonera
Yield: 2 Servings
Ingredients: Chopped green olives: 1 tablespoon; Raw cashews: 3⁄4; Nutritional yeast: 3 tablespoons; Mccormick garlic powder: 1⁄2 teaspoon; Soy milk: 450g; Fermented tofu: 50g; Tapioca flour: 1 tablespoon; Potato starch: 1 tablespoon; Corn starch: 1 tablespoon; Nutritional yeast: 4g; Kappa carrageenan: 10g; Mccormick garlic powder: 0.5g; Coconut oil: 55g; Whole hard wheat berries: 85g; Whole oat berries: 45g; Flaxseed meal: 30g; Organic barley diastatic malt powder: 0.3g (1/8 tsp); Grain seed blend 100: 20.5g; Water: 27.5g; Sourdough starter: 2g; Salt: 0.25g; Water: 65g; Sourdough starter: 65g; Probiotic soaker: 49g; Active or instant dry yeast: 1g; Honey: 2g; Molino dallagiovanna 00 flour la napoletana: 163g; Herbalife nutrition simply probiotic ganeden bc30: 6 scoops; Salt: 4g; Additional water: 10g

Features:

Plant Based Margherita Pizza

Serves 2
Medium

Ingredients

Plant-Based Parmasean
1 tablespoon Chopped green olives
patted dry
3⁄4 Raw cashews
3 tablespoons Nutritional yeast
1⁄2 teaspoon Mccormick garlic powder
Plant-Based Mozzarella
450g Soy milk
Unsweetened
50g Fermented tofu
1 tablespoon Tapioca flour
1 tablespoon Potato starch
1 tablespoon Corn starch
4g Nutritional yeast
10g Kappa carrageenan
0.5g Mccormick garlic powder
55g Coconut oil
Refined
Synbiotic Pizza Dough
85g Whole hard wheat berries
Coarse grind
45g Whole oat berries
Coarse grind
30g Flaxseed meal
0.3g (1/8 tsp) Organic barley diastatic malt powder
For the Prebiotic Soaker
20.5g Grain seed blend 100
27.5g Water
(133%) (@ 70°F)
2g Sourdough starter
(10%)
0.25g Salt
(1.2%)
For the 100% Pre-Ferment Sponge
65g Water
(40%) ((114g (70%) is a sweet spot, I highly recommend it)) (@ 70°F)
65g Sourdough starter
(40%)
49g Probiotic soaker
(30%)
1g Active or instant dry yeast
(0.75%)
2g Honey
(1.5%)
163g Molino dallagiovanna 00 flour la napoletana
(100%)
6 scoops Herbalife nutrition simply probiotic ganeden bc30
4g Salt
(2%)
10g Additional water
(2%) (@ 70°F)

Directions

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Steps

1 Done	Make the Plant-Based Parmesan - Preheat the oven to 270-275°F. - Pour cashews into a food processor and pulse until it becomes a fine meal. - Combine Olives, Cashews, Nutritional Yeast, and Garlic powder in a small plastic container and mix. - Spread the mixture on a rimmed baking sheet and bake- stirring occasionally-until dry, about 20 minutes. - Store in the refrigerator to keep fresh. Lasts for several weeks.
2 Done	Make the Plant-Based Mozzarella - Add all the ingredients to a food processor and pulse everything until smooth. - Gently heat the mixture into a pan, and continually stir until it starts to thicken at 162°F. - Quickly pour the thickened mixture into the desired mold. - Chill for at least a couple of hours before use.
3 Done	Day 1 - Make the Whole Grain/Seed Blend - Grind berries right before you plan to use the flour, as freshly ground berries can go rancid very quickly. - Combine Wheat, Oats, Flax & Malt in a small plastic container. - Cover. Store in a dry, cool place.
4 Done	Day 1 - Make the Prebiotic Soaker - Combine H2O, Sourdough Starter in a small plastic container. - Add Wheat, Oats, Flax & Malt. Blend well. - Cover. Leave at room temp 76-78°F for 8 to 12 hours. Day 1 - Make the 100% Pre-Ferment Sponge - Add the honey and the yeast to the 65g water, and stir to blend. - Add sourdough starter, probiotic soaker, flour, and probiotics to a mixer bowl. - Slowly pour the water-yeast-honey mixture in, all over the flour mixture. - Using the dough hook attachment, develop on slow speed for 1 minute. - The final dough temperature should read 76-78°F. - Put the dough in a small container, put the lid securely, and leave it in the fridge to ferment for 48hr (3-4°C).
5 Done	Day 1 - Make the 100% Pre-Ferment Sponge - Add the honey and the yeast to the 65g water, and stir to blend. - Add sourdough starter, probiotic soaker, flour, and probiotics to a mixer bowl. - Slowly pour the water-yeast-honey mixture in, all over the flour mixture. - Using the dough hook attachment, develop on slow speed for 1 minute. - The final dough temperature should read 76-78°F. - Put the dough in a small container, put the lid securely, and leave it in the fridge to ferment for 48hr (3-4°C).
6 Done	Day 3 - Complete the Pre-Ferment Sponge - After 48hrs, take it out of the fridge, remove the lid, Add the 4g salt and then pour the additional 10g water on top which will help to dissolve it and then mix it with your hands (in a massage-like motion). Knead the dough for 5 minutes. Give the dough a few folds to strengthen and smooth. - Cover and leave to rest in the fridge for 60 minutes. - On the countertop, do a few quick slaps and folds, then rotate and round it into a ball. - Cover and leave to rest in the fridge for 60 minutes. - On the countertop, do a few quick slaps and folds, then rotate and round it into a ball. - Cover and leave to rest on the countertop for 20 minutes. - On the countertop, do a few quick slaps and folds, then rotate and round it into a ball. - Cover and leave to rest for 60 minutes at room temp 76-78°F. - On the countertop, do a few quick slaps and folds, then rotate and round it into a ball. - Place it back into the air-tight container, lightly oil and cover, and place the dough ball to prove in the fridge for another 48hrs (it’s worth the wait!). Don’t touch the dough, just leave it there to do its thing.
7 Done	Day 6 – Make the Synbiotic Pizza - After 48hrs, when you’re ready to use your dough, take it out of the fridge for 1-2 hours before turning them into a pizza. This step is called the final proof, where your dough relaxes after tensing up from the cold, and the yeast does a final push to make your pizza delicious! - After 48hrs, when you’re ready to use your dough, take it out of the fridge for 1-2 hours before opening it into a pizza. This step is called the final proof, where your dough relaxes after tensing up from the cold, and the yeast does a final push to make your pizza delicious! – The opening technique is key for a canotto style pizza; the dough ball will be full of air and you’re aiming to migrate that air to the crust of the pizzas without knocking it out at all; that’ll give you your classic canotto/ ‘dinghy’ shape! – To try and achieve this, you want to use your fingers to almost roll the air towards the crust- you should feel the air moving within the dough towards the edges. – Once you’re happy the air has all been moved and trapped in the crust, you can start stretching the pizza to the desired size. Carefully pull the pizza dough over your knuckles and gently stretch until you reach the size you want- always taking care not to disturb that airy crust! – Top with your favorite Neapolitan toppings before getting the pizza into the 429°C degrees pizza oven and baking for 2.5-3 minutes. – Drizzle with a small amount of EVOO and fresh basil before slicing the pizza and eating it right away!