Vegan Pizza Dough
Easy vegan pizza dough for all your home-made vegan pizzas! No pizza oven required, just a grill or broiler and you're good to go!
Servings: 3
Calories: 562kcal
Equipment
- 1 Measuring Jug
- 1 stand mixer or large mixing bowl
- 1 pizza stone or thick metal baking sheet or large cast-iron skillet
- Pizza Peel or thin baking sheet
Ingredients
- ½ teaspoon sugar
- 300 ml warm water
- 1 teaspoon easy bake yeast
- 330 g "00" flour aka pizza flour or sub for strong white bread flour
- 100 g plain white flour aka all purpose flour
- 1 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil
- semolina flour for dusting, or use plain white flour
Instructions
- In a measuring jug, combine the sugar and warm water. Mix until the sugar is dissolved. Sprinkle the yeast over the surface then set aside for 5-10 minutes for the yeast to bloom.½ teaspoon sugar, 300 ml warm water, 1 teaspoon easy bake yeast
- Once the mixture is foamy, place the flours and salt in the bowl of a stand mixer fitted with the dough hook and whisk together until combined. Alternatively, if kneading by hand, whisk together in a large mixing bowl.330 g "00" flour, 100 g plain white flour, 1 teaspoon fine sea salt
- Add the yeast mixture and extra virgin olive oil to the flours and knead on medium speed for 7 minutes. If kneading by hand, mix the ingredients together with a spatula until a rough dough forms, then grease your hands with a little extra olive oil and knead for 10 minutes on a clean surface.1 tablespoon extra virgin olive oil
- Once kneaded, cover the bowl with a damp tea towel and leave at room temperature to proof until doubled in size - around one hour.
- Once the first proof is complete, turn out the dough onto a clean counter. Divide the dough into three using a sharp knife or bench scraper and then form each portion into a tight ball (see the “How To Shape Pizza Dough” section in the blog post above for a visual guide).
- Transfer the balls of dough into a baking tray dusted with flour and cover with cling film/saran wrap. Leave the dough to proof at room temperature for another hour or place in the fridge to slow-proof for 6-8 hours or overnight.
- When you’re ready to make the pizzas, preheat the grill/broiler to its highest setting and place a pizza stone or thick metal baking sheet or large cast-iron skillet on the highest oven shelf possible. Leave to heat for at least 10 minutes.
- Meanwhile, sprinkle a pizza peel or thin baking sheet with semolina flour or plain white flour. Transfer a ball of proofed dough to the peel/sheet and stretch into a rough circle using your hands (do not use a rolling pin). Cover with your desired toppings then brush the edges of the crust with a little olive oil.
- Slide the loaded pizza under the grill/broiler, onto the pizza stone. Cook under the hot grill for 5-7 minutes or until the base is crispy and the crust is puffed and browned.
- Repeat with the remaining portions of pizza dough and serve.
Nutrition
Calories: 562kcal | Carbohydrates: 106g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 778mg | Potassium: 146mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2IU | Calcium: 22mg | Iron: 3mg