This Pizza Dough Recipe is my absolute favorite and makes the best homemade pizza! It’s vegan, makes a thick and chewy with perfect edges and makes 2 pizza doughs. It only takes 1 hour to rise, can be made in advance, and can be easily frozen!
The Steam Method – Producing the best texture
Tips for making the Best Pizza Dough
- Ensure your yeast is fresh! I always run a quick test before, so I don’t end up wasting hours and ingredients.
- Set a timer to knead your dough. Consider it your arm workout of the day, because it will improve the texture of your crust. You want it to look smooth and pretty like in the photos. At the same time, you don’t want to overknead it. Just turn on your tv and the time will fly by.
- Don’t be afraid to add more flour. The amount I list should work perfectly, but when it comes to yeast and baking, temperature can sometimes make a significant difference. I live in a hot climate, but if yours is more humid than mine or less humid, you may need a little bit more of less flour. Go by feel. You want your dough to feel supple and easy to use. It shouldn’t feel wet or bone dry.
Recipes Using Pizza Dough
- Kale Pesto Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Grilled Peach, Basil and Vegan “goat” Cheese Pizza
- Sweet Potato and Kale Pizza with Balsamic Drizzle
- Vegan Almond Flour Pizza
Enjoy friends! If you make this Pizza Dough Recipe (Vegan), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pizza Dough Recipe (Vegan)
- 2 1/4 teaspoons instant yeast (about 1 packet)
- 1 cup warm water (between 100°F to 120°F) (not hot - warm to touch)
- 2 1/2 cups all purpose flour + extra ⅓ cup while kneading
- 2 teaspoons granulated sugar, maple syrup or agave
- 1 teaspoon sea salt
- 1 teaspoon garlic powder (omit if for sweet pizza)
- 2 tablespoons olive oil
In a bowl, the flour, sugar, yeast, garlic powder and salt. Whisk the ingredients together.
Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 1/3 cup flour while flouring and kneading to make it easier to manage. I usually add that entire extra ⅓ cup amount. You want the end dough ball to be smooth, with slight dimples.
Lightly grease the ball of dough with some oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size. You can allow your dough to rise up to three hours or up to overnight in the fridge.
Punch down the dough and fold over. Divide the dough into two balls, they make two 10inch pizzas. You can make both or wrap one and place it in the fridge for up to 5 days or freeze it.
On your floured surface, shape your pizza dough into a circular shape. I use a well floured rolling pin and roll it out in all directions to form a circle. It should measure about 10 inches diameter. Create a crust by lifting the edges to create a sort of heightened rim.
Use it in your favourite pizza recipe, and enjoy!
Freezing and ThawingRemember that this makes two pizzas, so if you want, you can wrap the other and place in the fridge for up to 3 days. Remember it'll continue to rise in the fridge. You can also freeze it for months instead. Place it in a ball and into a freezer safe bag. To thaw, place in your fridge overnight to thaw. Before using for a pizza, set out on the counter to remove the chill. I like to set it out, then preheat my oven, and let it come back to room temperature (after thawing in the fridge) while the oven is heating.
Pizza Stone vs Baking SheetIf I had to choose, I would I always recommend a pizza stone because it produces the best results. That being said, using the back of your baking sheet works just as well. If you want, you can place the baking sheet in the oven while its preheating and then using a parchment paper, slide your pizza onto it. It'll begin to cook the pizza instantly, and provide an even better crust. Get a nice heavy duty baking sheet for this since many warp under high heat, but you can certainly use what you have. This is the pizza stone I recommend.
The Steam Method
Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats