Vegan Pizza Dough
photo by gailanng
- Ready In:
- Preheat oven to 400 degrees F.
- In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.
- Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.
- Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.
Questions & Replies
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This makes a very nice thin, crispy crust. I had never pre-baked a pizza crust before and I think that helps make it crispier, which we like. Next time I will prick it with a fork a few times first, since mine puffed up with air pockets while baking, but while it was cooling, they flattened out. I am also going to try it with whole-wheat flour and some dried herbs mixed in. I was a bit worried about the yeast amount. I used 2 1/2 TEASPOONS, not ounces, and it worked fine. Made for tag game at kittencalskitchen.com
I used this recipe to make a pizza calzone/braid type thing. It turned out perfect! Little alterations were: -2.5 tbls of yeast instead of 2.5 oz -skipped the first baking before toppings -added some basil and garlic powder -cook time 20 minutes. My kid who basically always refuses to eat dinner had seconds and thirds, plus ate some leftovers the following day.
After making this a few times, I’ve made a few other tweaks: Add 1-2 tablespoons of sugar to the dry ingredients. When using regular active dry yeast, let the dough rise for an hour. A 12” pie gives you a thicker pizza, while 14” is more of a thin crust. Brush the dough with a bit of olive oil for flavor and added moisture. Increase the oven temperature to 425F and it still cooks for about 10 minutes dry and another 10-15 minutes with sauce and toppings. The more toppings, the more you may want to extend the baking time for a few minutes.