Great Homemade Vegan Pizza Dough (3 ingredients)
Servings: 12 people
Calories: 193kcal
How to Make Great Homemade Vegan Pizza Dough (3 ingredients) 🌱 Enjoy this chewy & crispy crust made with just 3 basic ingredients - flour, salt & dry active yeast (plus water). Here's everything you need to know to prepare your own perfect pizza crust from scratch. No oil, sugar, dairy or eggs.
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Equipment
- Large wood or rigid plastic cutting board (two are helpful)
- Large mixing bowl
- Pastry scraper or flat spatula
- Plastic food wrap
- Pizza pan, flat baking sheet or pizza stone
- Pizza paddle or peel (optional)
Ingredients
- 1 ¾ cups water bottled or filtered
- 5 cups flour all-purpose
- 1 tablespoon sea salt fine
- ½ oz active dry yeast two ¼ oz packets
Instructions
Step 1 - Prepare the Dough
- Combine salt & room temperature water in mixing bowl.
- Slowly add ¾ C of the measured flour & stir till smooth.
- Add yeast and mix thoroughly.
- Gradually add remaining flour using pastry scraper to combine fully. Turn dough out onto clean cutting board and knead thoroughly.
- Knead #1 - Press heel of hand into center of dough, then fold in half towards yourself. Rotate 90º and again press heel of hand into dough into center of dough and fold in half towards yourself. Repeat until dough becomes smooth and ingredients are well combined.
- Knead #2 - Roll dough into an elongated loaf, turn away from you and hold down the end nearest to you firmly on the cutting board. Grab the far end and pull away, stretching the dough as far as you can and fold in half toward yourself. It will not pull far at first. Roll again and stretch several times until the dough becomes very elastic.
- Roll dough into a ball and place in a large clean bowl. Cover with a clean damp cloth or plastic wrap. Place in a draft-free warm room temperature area and allow to rise approx. 2 hours - until double in size.
Step 2 - Divide/Rest/Refrigerate
- Uncover dough.
- Place on cutting board lightly dusted with flour
- Divide dough into 2 or 3 portions (depending on desired size of pizzas).
- Separate sections of dough. Use kneading method #1 about 4 or 5 times and roll portions into balls.
- Pinch the bottom of each ball between your forefingers and thumb and twist until ball becomes tight.
- Turn balls upside down, with twist on the bottom. Cover with a clean damp cloth and let rest for at 1-½ to 2 hrs.
- Wrap balls loosely in plastic wrap and refrigerate several hours (preferably overnight).
Step Three - Shape into Pizza Crusts
- Remove from refrigerator ½ - 1 hour prior to using. When ready, unwrap and place on a clean cutting board lightly dusted with flour. Dough will be very soft and flexible.
- Roll dough back into a ball.
- Press down in the center and work out to about an inch from the edge.
- Pinch and stretch gently, keeping the dough in a round shape working out toward the edge.
- Continue gently stretching and tugging alternately flipping or turning the dough over in your hands until it is about 12" in diameter. Be careful not to let the dough tear or get too thin.
Step 4 - Make & Bake
- Preheat oven to 475°. If using a pizza stone, place on lower rack prior to heating.
- Once dough is the size and shape you prefer, it's ready for toppings. Place prepared pizza crust onto a metal pizza pan, baking sheet or pizza paddle or peel that has been lightly dusted with a sprinkle of cornmeal. Build your pizza as you like it.
- Place pizza (on pans) in oven on middle rack. If using a pizza stone, carefully slide pizza from paddle or peel onto hot stone on lower rack. Sometimes a quick jerk will make the pizza easily slide forward off the paddle.
- Bake at 475°. Check the pizza at 5 minutes. Depending on whether you use pans or a pizza stone as well as the thickness of your crust and the toppings you use, the bake time will vary. Allow to bake until crust begins to brown on edges and cheese is melted.
- Remove from oven, place on heat-safe cutting board, pan or rack and enjoy!
Notes
🥕This recipe yields enough dough for 3 medium or 2 large pizza crusts.
🥕 Dough may be stored (covered) in the refrigerator up to 3 days or frozen up to 3 months. To freeze, lightly coat dough balls with olive oil or spray oil and place into airtight plastic bags or freezer containers. Prior to using, thaw in refrigerator for several hours and then allow to come to room temperature for about 90 minutes. Cold dough will be too stiff to stretch, so it needs to be at room temp before shaping into pizzas.
🥕If you are adding leafy greens like basil, spinach or arugula - add those to the pizza about a minute or two before it's done baking.
🥕When using marinara or other wet pizza sauce, we like to first spread a thin layer of soft vegan cheese (see our garlic cheese spread for Margherita pizza). It seals the crust and helps keep the sauce from making the pizza crust soggy.
🥕Nutritional information is for pizza dough only.
Nutrition
Calories: 193kcal | Carbohydrates: 40g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 585mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg
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