Our Easy Vegan Homemade Pizza Dough Recipe will make you want to stay in and bake your own pizza instead of ordering take out. Only 6 simple ingredients! If you’re in a hurry and can’t take the time to let the dough rise, try our no-yeast flatbread recipe.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
We have yet to find a restaurant pizza that’s better than homemade.
There’s just something about the chewiness of homemade pizza crust that can’t be replicated in a restaurant.
Homemade pizza is just fresher, and it’s fun to make, which could be another reason that we think it tastes better.
If you’ve never attempted to make your own pizza dough at home, now is the time.
Don’t be afraid, it’s really not hard.
This dough takes about ninety minutes to make from start to finish, but most of that time is letting it rise, and you can do other things while that’s happening.
WHAT IS THE BEST FLOUR FOR MAKING PIZZA DOUGH?
Before we get started, let’s talk about flour.
There are many different types of flour, and they all have different textures and rise and bake differently.
Another difference between flours is the amount of gluten they contain.
For example, cake flour has a lower amount of gluten than all-purpose flour. Bread flour has a greater amount of gluten than all-purpose.
When it comes to making a chewy fluffy pizza dough mix, we recommend using all-purpose flour.
The crust is crispy on the outside, but it puffs up into a delicious chewy crust.
If you want a flatter, crispy pizza dough crust, use bread flour.
HOW TO MAKE BASIC PIZZA DOUGH STEP BY STEP
The first thing you need to do is proof the yeast.
HOW TO PROOF YEAST
This is actually fun, as long as the yeast isn’t dead, which will mean that you’ll need a new packet of yeast.
Warm 1 cup of water. Ideally, the water should ideally be 110°F (43°C) to warm the yeast and get it to become active.
When the water is warm, add the yeast and sugar and whisk to combine. Let the yeast sit in the water for approximately 10 minutes.
The yeast will start bubbling and you’ll know it’s ready when it has a foamy head.
It should look like this:
Whisk the flour and salt together until combined and with a bread dough hook attachment on the mixer, slowly add the yeast.
Now add the olive oil. Optional.
Beat until the dough forms a solid ball.
If the dough is too sticky, add a tbsp of flour at a time until it’s solid.
If the dough is too dry, add a tbsp of water at a time until it forms a ball.
Remove and knead pizza dough for approximately 3 minutes on a floured surface.
Grease a clean bowl with the remaining olive oil and put the ball of dough in the bowl and cover with a clean cloth.
Put the bowl in a warm area of the house and let it rise for approximately one hour, or until it doubles in size.
When the dough has doubled in size, punch the center of it and divide it into two separate pieces and on a floured surface, roll them into balls.
Cover them with the towel and let them rest for 15 minutes.
CAN I ADD FLAVORS OR SEASONING TO PIZZA CRUST?
Absolutely you can.
We often add a little garlic and/or onion powder to our easy pizza crust. Italian seasoning is also a great addition.
All you’ll need to do is mix it in with the dry flour and salt before adding the yeast and water.
IS IT BETTER TO ROLL OR STRETCH PIZZA DOUGH?
It would seem logical to use a rolling pin to shape homemade pizza dough, but we have found that stretching it with our hands is so much better.
In our experience, rolling the dough always makes the dough tougher and less chewy.
Stretching it allows the dough to retain all of those air pockets that make the dough chewy and delicious.
Rolling it flattens out the air pockets and makes for a dense texture.
HOW TO SHAPE PIZZA DOUGH
The first thing you need to do is press the ball of dough into a flat circle.
Then pull and stretch it into a large circle or a triangle.
If the dough (and it will a bit) keeps aggressively shrinking, cover it and let it rest for 15 minutes.
Use gravity to help you stretch it. Lift it and work quickly to stretch and form the shape you want.
TIPS FOR MAKING AND BAKING THE BEST VEGAN PIZZA DOUGH
Make sure that the yeast is live. It should bubble and form a nice foamy top in the water. It will smell like bread.
Use the correct type of flour for the texture of the crust you’re looking for.
Give it enough time to rise to twice the size of the original ball of bread dough.
Stretch and pull it instead of rolling it.
Form the dough on a piece of parchment so you can easily transfer it to the baking sheet or pizza stone.
HOW DO YOU MAKE EASY HOMEMADE PIZZA?
First make the pizza dough.
Spread a thin layer of olive oil on top of the crust.
Then spread a layer of pizza sauce evenly over the crust.
Finally, evenly layer your favorite toppings over the sauce.
We like to use Miyoko’s Mozz or ricotta cheese, fresh tomatoes and basil for the best vegan pizza Margherita.
Bake it at 450°F (232°C), preferably on a preheated pizza stone, for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted.
MORE HOMEMADE PIZZA RECIPES YOU WILL LOVE
Make our homemade vegan pizza dough and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Only 6 simple ingredients to make this delicious and chewy homemade pizza dough.
- 4 cups all-purpose or bread flour plus more for rolling see note
- 1 ½ tsp salt
- 1 tsp sugar
- 1 packet of active dry yeast
- 1 1/2 cups water 110°F degrees (43°C)
- 2 tablespoons olive oil plus 2 teaspoons, divided
- Warm 1 ½ cups of water. Ideally, the water should ideally be 110°F (43°C) to warm the yeast and get it to become active.
- When the water is warm, add the packet of active dry yeast and 1 tsp of sugar and whisk to combine. Let the yeast sit in the water for approximately 10 minutes.
- The yeast will start bubbling and you’ll know it’s ready when it has a foamy head.
- Whisk the 4 cups of flour and 1 ½ tsp of salt together until combined and with a bread dough hook attachment on the mixer, slowly add the water and yeast.
- Now add the 2 tbsp of olive oil. Optional.
- Beat until the dough forms a solid ball.
- If the dough is too sticky, add a tbsp of flour at a time until it’s solid.
- If the dough is too dry, add a tbsp of water at a time until it forms a ball.
- Remove and knead pizza dough for approximately 3 minutes on a floured surface.
Grease a clean bowl with the remaining 2 tsp olive oil and put the ball of dough in the bowl and cover with a clean cloth.
- Put the bowl in a warm area of the house and let it rise for approximately one hour, or until it doubles in size.
- When the dough has doubled in size, divide it into two separate pieces and on a floured surface, roll them into balls.
- Cover them with the towel and let them rest for 15 minutes.
- TO FORM THE DOUGH
- Flatten it into a circle with your hands, then stretch and pull it into a circle or triangle.
- Use gravity by holding it up and quickly stretching it.
- If it aggressively shrinks back, cover it and let it rest for 10 to 15 minutes.
- Stretch it over parchment paper to make it easier to lift the crust onto a baking sheet or pizza stone.