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Veganism/do you consult


QUESTION: Hi Sunny Raja:

Do you do consulting?


ANSWER: Hi Trenton,
I'm not quite sure what you mean? I'm delighted to help ANYONE, ANYTIME to avoid consuming animals and actually have better health than when they do consume 'SAD' (Standard American Diet)!

---------- FOLLOW-UP ----------

QUESTION: I am looking for assistance developing a pizza dough recipe for a restaurant start-up.  Is this something you do?

With pleasure!
What is so different or (qualities that you need?) for your pizza dough?
As a baker for over 34 years, and renowned pizza maker, how may I help you?
If there are NO restrictions (gluten/salt/yeast?) here is a basic recipe:

(100%)  Unbleached hard(bread) flour------1Kg
(2%) Sea salt-----------------------------20grams
(~60%) Water------------------------------600grams
(1-2%) Sugar------------------------------10-20grams
(1.5%) Instant yeast (if fresh, 2%)-------15 grams
(1%) vegetable(Sunflower) oil-------------10grams
Expected yield---------------------------1.7kg dough

Mix all ingredients above in a mixer,(just keep yeast separate from salt, oil, sugar while scaling the ingredients) till dough is fully developed, smooth and silky.
Place in a lightly oiled covered container, at room temp. for at least 2 hours.
Punch all the air out. (call this 'a punch')
Let rest at least another 1/2 hour. Punch again.
Let rest at least another 1/2 hour. Punch again. (yes, so a total of at least 3 punches)
The 4th punch would be 'make up'--i.e sheet/roll out/shape your dough, for a 14" round pizza, about 400-500grams of dough should be perfect.
LET RISE at least 1/2 hour at room temp. before spreading sauce, topping. Best baked on stone hearth, 500*F +

For MORE flavour, better crust, place dough after 2nd punch in fridge for over 12 hours,up to 20 hours. Rest of the procedure remains the same.

Let me know if this is what you're looking for, or.....?


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Sunil (Sunny) Raja


As a life long vegetarian, VEGAN since 1998, I can tackle ANYTHING to do with nutrition, recipes, and balancing tastes. My specialty is baking breads and pastries.


Have been involved in the food industry since 1975 (as a production worker at a dairy, yuk?). Started baking in 1979. Have worked in every conceivable bakery operation, from a tiny mom & pop shop to large industrial bakeries, including grocery stores' 'In store' bakeries and fancy hotels. Have been operating my own business VEGAN DELIGHTS since 1998.

Toronto Vegetarian Association

Grade 13 from Georges Vanier Secondary School, 1976, Toronto Centennial College, Automotive Technician, 1978, Toronto George Brown College, Baking Techniques advanced program 1982. Self Employment Assistance, YMCA--1998, Toronto

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