When it comes to pizza dough, why settle for anything less than perfect? This vegan pizza dough recipe is everything you knead and more.
Dear diary... I have been vegan for a few months now and honestly it has been going really well. I feel good, I eat food that excites me, and it feels nice knowing I am doing something kind for animals and the planet. There is only one thing that keeps bothering me. Pizza.
I have tried so many vegan cheeses at this point that I could probably write a book about them. I baked pizzas with every brand I could find. Some tasted great but melted into a strange puddle. Others browned beautifully but tasted like a Band-Aid. I also tried ordering vegan pizzas at places people recommended, but there was always something slightly off. I kept thinking I just needed to find the perfect cheese that would finally make pizza feel like pizza again.
But today something happened. I went out with friends and we ended up at a small pizzeria that did not offer any vegan cheese at all. I did not want to be difficult, so I just ordered a pizza with tomato sauce. Nothing else. No cheese.
And it was the best pizza I have had since going vegan.
It made me wonder if I have been focusing on the wrong thing this whole time. Maybe the soul of pizza is not the cheese. Maybe it is the dough. The chewiness, the crisp edges, the soft center, the way it browned just right. That might be the real magic.
So this is my new mission. I want to crack the code and figure out the perfect vegan pizza dough. If I can get that right, maybe I will not have to miss Pizza anymore.
I’ve had my fair share of pizzas, from the disappointing to the unforgettable. But here’s the thing, I don’t even like going out for pizza that much anymore. Why? Because I’d say I’ve mastered the art of homemade pizza dough. It’s got that perfect crispy outside and a fluffy, chewy inside that I just can’t get enough of.
For years, I thought making my own dough would be hard but this recipe proves it’s totally doable. And while letting it ferment and rest longer makes it even better, you can still create an amazing pizza after just two hours!
Rising time for the best homemade vegan pizza dough
Pizza dough should typically rise for around 2 hours at room temperature or until it doubles in size. For an ideal dough, though, I usually let it rise for around 5 hours to develop more flavour. During that time, I try to fold the dough once per hour to improve the texture. But don’t worry, if you’re in a rush, I’ve made great pizzas with dough that only rose for 2 hours! It all depends on how much time you have and the flavour you want to achieve.
Frequently Asked Questions
Why is my pizza dough not rising?
If your pizza dough isn’t rising, there could be a few reasons. First, check if your yeast is expired, as inactive yeast won’t cause the dough to rise. Additionally, the water might have been too hot or too cold. Ideally, water should be warm but not too hot. The dough may also need more time in a warm spot. Make sure it’s covered with a towel or lid. A trick I sometimes use is to preheat the oven to 50°C (about 120°F), turn it off once warm and place the bowl inside. This helps the dough rise quicker or gives it a little boost if the room temperature isn’t warm enough, especially in autumn or winter.
Why is my vegan pizza dough too sticky?
If your pizza dough is too sticky, it probably has too much moisture or not enough flour. I’d recommend adding a little flour, one tablespoon at a time, while kneading to balance it out. Another thing to keep in mind is that the dough might just need more kneading to develop the gluten. That usually helps make it less sticky. Humidity can also be a factor, so dusting your hands and surface with flour while you work can really help. If it’s fresh dough, it might be sticky at first but should get better after it rises.
What is the folding technique about?
Folding pizza dough is a game-changer! Once I started doing this, my dough improved so much. It’s really simple, just stretch and fold the dough over itself a few times, then let it rest. I usually do this once per hour while it rises. It helps create those lovely bubbles that make the crust so airy and light. You know those little pocket bubbles in authentic pizzas? Folding the dough is key to making that happen!
Help! My dough is too soft for it to hold up the toppings
If your vegan pizza dough is too soft to hold its shape when getting ready for toppings, here’s what I usually do. In the final rising stage, I divide the dough into 3 to 4 balls and let them get bigger again. When I’m ready to work with the first one, I fold it on all sides, about four times. This makes the dough more manageable and gives it the strength to hold up during the topping stage. It can’t be too soft, or it won’t support the toppings or be easy to get into the oven. If it’s still too soft, you can also pop it in the fridge for a bit to firm up!
What are my topping options?
The topping options for this vegan pizza dough are seriously endless. You probably have a few favourites in mind already but here are three combos I really like:
- Vegan “tuna,” corn and onions, perfect for a savoury twist.
- Vegan cheese, vegan salami and onions for classic vibes!
- Olives, artichokes, onions and mushrooms for a veggie-loaded option.
I like to drizzle each one with my garlicky olive oil (just minced garlic in olive oil with a pinch of salt and pepper, letting it sit to soak up those amazing flavours). A drizzle of balsamic glaze and some fresh arugula on top adds an extra burst of flavour! My personal favourite and go-to is the third option since I don’t go for vegan meats or cheeses often, but it’s nice to have those choices too!
Best Vegan Pizza Dough – crispy, fluffy and so simple
Zutaten
- 360 ml/ 1 ½ cups Wasser warm
- 250 Gramm/ 1 ½ cups Flour (all-purpose or spelt)
- 250 Gramm/ 1 ½ cups Pizza Flour/ Type 00
- 12 grams/ 1 ½ tbsp Salz
- 3 grams/ ⅛ tsp Dry Yeast
- 1 TL Sugar/Syrup
Anleitung
- Take about 10 tablespoons of the water and mix it with 1 teaspoon of sugar or syrup and the yeast. Let the mixture sit for 10–15 minutes.
- Add the flour and remaining water to the yeast mixture and knead everything really well. Cover the dough and let it rest for about 30 minutes.
- After the first 30 minutes, start your first round of folds. To fold the dough, gently stretch one side and fold it over itself. Then repeat the same motion from the other sides and let it rest again.Keep repeating this folding process as long as you have time, about every 30 to 60 minutes. The more often you fold (and the longer the dough rests), the better.
- Once the dough is done rising, preheat the oven to at least 220°/430F and prepare your pizza. Divide the dough into three to four pieces.Make sure to flour your surface well so the dough doesn’t stick and shape it with your hands. Don’t roll it too thin, or it might tear.
- Before you spread your sauce and add toppings like mushrooms, artichokes and onions, spread enough flour under the pizza once more so it doesn't stick to the surface. When your oven's heated, slide your pizza onto either a baking tray or a pizza stone and bake it just for a couple of minutes.
- Keep an eye on the pizza and once it looks baked, carefully remove it and you can top everything with fresh arugula, a drizzle of balsamic glaze and a bit of garlic oil.
Did you make this delicious Vegan Pizza Dough?
Please let me know how it turned out for you, I’m super curious! And if your oven’s already turned on, how about you try a desert like this Red Wine Cake to go with your pizza. You can leave a comment below and tag @lordsoftheplants auf Instagram mit dem Hashtag #lordsoftheplants verwenden, damit ich deine Kreation zu sehen bekomme 🙂
