Delucchi Pizza Por Metro (pizza Per Meter) Copycat (no Oven & Vegan)

When I was little my aunt used to work at Delucchi's. I remember that I loved the taste and the texture of the dough. It was fluffy and had a butter-like taste. Unfortunately the business closed until 2 years ago. I was so excited to taste their pizza but it was a mayor disappointment, so I decided to make my own version.

You'll get about 4 pizzas with the quantities listed here.

For the dough

5 Cups of Flour

1 1/2 Teaspoons dry Yeast

1 Teaspoon of sugar

3 Tablespoons Extra Virgin Olive Oil (Plus 4 to oil the bowl and to wet your fingers)

1 Teaspoon Salt

2 Cups Warm Water

Cornmeal

For the tomato sauce:

3 tablespoons of olive oil

Tomato Paste

Ketchup

Dry oregano

salt

sugar to taste

For the pizza

Can of sundried tomatoes

250 gr of mushrooms

150 grs green olives

oregano

(what ever you want to add)

Tools

2 big bowl

Silicone brush

iron pot with cover lid

measuring cups and spoons

I cheated because we were hungry, so I used a breadmaker machine to make the dough. But you can do it by hand by mixing the dry ingredients except the yeast and the sugar. Warm the water and add the yeast and then the sugar. Let it rest for 10 minutes, once it begins to bubble add it to the dry ingredients and mix.

Knead the dough until everything is mixed, transfer the dough to a clean bowl and add Olive oil to prevent it from sticking to the edges and from drying out. Cover it and put it in a warm place and let it rise for 1 hour.

If you have a breadmaker add the liquid ingredients first and then the flour. Make a small hole, add the yeast and the sugar on top of it. In the other side of the recipient add the salt, make sure that none of it transfer to the sugar. Set the dough program and let it do it's job.

This is the secret to Delucchi's taste, you can work with the quantities that you like since the amount that you're going to use depends of how moist you want your pizza.

For 2 parts of the the tomato paste, add 4 parts of olive oil, and 2 parts of ketchup. Taste and correct with sugar (not salt) if you need more salt add more tomato paste. Don't forget to add the oregano.

Cut the sun dried tomates in pieces as well as the green olives and the mushrooms. Set aside.

Once your dough has risen, divide it in four parts. Add the cornmeal to the iron pot (this is a must since it will allow your pizza to "grow" without sticking to the pot).

Wet your fingers with the Olive oil and take a part of the dough and put it the pot. Spread the dough evenly, if you find that it sticks to your fingers just wet them in more oil. Put the pot in a low-medium heat and cover it.

Let it "toast" the bottom part for about 5 minutes and flip it to the other side. The cornmeal will help you to move the dough without problem.

"Paint" with olive oil and the the tomato paste to the "top" of your pizza. Add the sundried tomatoes, the mushrooms and the green olives. ( I didn't add cheese but if you wan't to you can add it now.) Cover it and let it cook for another 7 minutes.

Enjoy! (I love the texture of this pizza dough)