Best Vegan Pizza Dough - crispy, fluffy and so simple
When it comes to pizza dough, why settle for anything less than perfect? This vegan pizza dough recipe is everything you knead and more.
Ingredients
- 360 ml/ 1 ½ cups Water warm
- 250 grams/ 1 ½ cups Flour (all-purpose or spelt)
- 250 grams/ 1 ½ cups Pizza Flour/ Type 00
- 12 grams/ 1 ½ tbsp Salt
- 3 grams/ ⅛ tsp Dry Yeast
- 1 tsp Sugar/Syrup
Instructions
- 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.