Basic Vegan Pizza Dough
Make any type of vegan-pizza with this basic dough. If you’re entertaining a crowd or just want to prepare extra dough for freezing, double the recipe (pizza dough freezes very well for up to a month).
1 cup warm water
2 ½ teaspoons active dry yeast
1 tablespoon granulated sugar (optional)
3 cups unbleached all-purpose bread flour, plus more as needed
1 teaspoon sea salt
1 tablespoon olive oil (plus extra for greasing bowl)
In a measuring cup, place warm water. The water should be warm to the touch but not too hot (water that is too hot will kill the yeast; and water that is too cold will not activate it).
Sprinkle the yeast into the water, add sugar, and stir gently until both ingredients dissolve (about 1 minute). When yeast is mixed with water at the proper temperature, a smooth, beige mixture results.
Let stand for 5 minutes, until a thin layer of creamy foam covers surface, indicating that the yeast is effective. (Note: If bubbles have not formed within 5 minutes, discard mixture and start over with a fresh package of yeast).
Mixing by hand:
Combine 3 cups flour with sea salt in a large-size mixing bowl. Make a well in center and pour in your yeast mixture and oil. Using a wooden spoon, vigorously stir flour into well, beginning in center and working toward sides of bowl, blending well to get rid of any lumps. Next, place dough onto a lightly floured surface. Dust your hands with flour and knead gently. Turn and repeat until the dough is silky and elastic (about 10 minutes). Note: too much kneading overdevelops the gluten in the flour and results in a tough crust.
Mixing with a Stand Mixer:
Combine 3 cups flour, sea salt, yeast mixture, and oil in large mixer bowl. Attach dough hook and turn machine to low speed. Beat until well mixed (about 1 minute). Next, switch to medium speed and mix until dough is smooth and elastic (about 5 minutes). Continue kneading while gradually adding just enough extra flour for dough to lose its stickiness. Note: If dough is dry and crumbly, add 1 tablespoon of warm water at a time, until dough is smooth and elastic.
Pizza Dough Tip: The temperature in your kitchen should be around 68–75°F (20–24°C) for the dough to rise properly.
Once you have mixed and kneaded the dough, shape into a ball and place into a well-oiled bowl. Turn the dough ball to coat with oil completely as this prevents a hard surface from forming that would inhibit rising. Cover the bowl with plastic wrap and drape a kitchen cloth over top.
Let the dough rise in a draft-free, warm place until it has doubled in size (about 1 to 2 hours). When the dough is ready, use your fist to punch it down, to eliminate the air bubbles. Next, use the following measurements as a general guide for dough distribution:
To make one 15 to 16 inch pizza, keep dough in a single ball.
- To make two 12 inch pizzas or two 9 inch deep-dish pizzas, divide dough into 2 pieces.
- To make individual 9 inch pizzas, divide dough into 4 to 6 equal sized portions.
- To make appetizer sized pizzas, divide dough into 12 to 18 equal sized portions.
Dough can be kept refrigerated for up to 36 hours before the yeast is exhausted and the dough unusable or for long term storage place the dough within a resealable plastic bag and freeze for up to a month. Remember to let chilled dough come to room temperature before shaping.