New York City’s 00+Co is a new vegan pizza shop, but its food will conjure no memories of the gravely, grey, thick and flavorless slice that your friend’s hippie mother fed you when you were ten. (We all have that memory, right?) Chefs Scott Winegard and Matthew Kenney are making colorful works of vegetable-focused art on canvases of chewy, wood-fire oven-baked crusts. “We’re all about showing the world how incredible plant-based foods can be,” Kenney says. “What better way to do that than with everyone’s favorite food—pizza?”
Here, Kenney and Winegard reveal the keys to making great vegan pizza.
Keep the crust classic. “The thing that makes great vegan pizza is the same thing that makes great non-vegan pizza—and that is the crust,” says Kenney. While some vintage vegan pizzerias would contaminate their crusts with additions like hemp or kelp, 00+Co stays traditional. The chefs make dough with ultra-finely milled flour called 00 (the restaurant's namesake), then bake it in the kitchen's original wood-burning oven.