Vegan Pizza Dough
Prepare a delicious vegan pizza dough inspired by Neapolitan methods, perfect for creating a plant-based crust at home.
Ingredients
Main Ingredients
- 3 ¼ cups 3 ¼ cups (≈ 420 g) all‑purpose flour or Italian '0' flour
- 1 cup 1 cup (240 ml) cold water (10–15 °C) Cold water slows yeast and gives Neapolitan texture.
- 2 ¼ tsp 2 ¼ tsp (≈ 7 g / 1 packet) active dry or instant yeast
- 1 tsp 1 tsp sea salt
- 1 Tbsp 1 Tbsp olive oil (optional) Omit oil for leaner dough.
Optional Add‑Ins / Substitutions / Tips
- For extra chew: use part bread flour
- For gluten-free: use a GF flour mix + 1 tsp xanthan gum
- Add ½ tsp garlic powder or oregano to flour
Instructions
Preparation
- Mix flour and salt in a bowl.
- Add cold water and yeast. Stir to form a shaggy dough.
- Knead for 8–10 minutes until smooth.
- Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
- For best flavor, refrigerate dough for 8–24 hours.
- Remove from the fridge 1 hour before use.
- Divide dough into 2 balls and let rest for 10 minutes.
Baking
- Preheat oven with pizza stone at 475–500 °F (250–260 °C) for 30 minutes.
- Hand-stretch dough into 10–12 inch rounds.
- Add toppings and bake for 12–15 minutes until golden.
Notes
Cold water enhances flavor and gluten. Avoid rolling with a pin; stretch by hand to maintain dough integrity. Rest after dividing to relax gluten.
Nutrition
Calories: 280kcalCarbohydrates: 55gProtein: 8gFat: 4gSaturated Fat: 2g