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Vegan Pizza Dough

No-Knead Vegan Pizza Dough Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 3 cups (375 g) all-purpose flour, plus more for dusting
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon granulated sugar
  • 2 teaspoons fine sea salt
  • 1 1/4 cups (300 ml) warm water (about 110°F)
  • 2 tablespoons olive oil

Method
 

  1. Whisk the flour, yeast, sugar, and salt in a large bowl. Pour in the warm water and olive oil, then stir with a wooden spoon until a shaggy, sticky dough forms. Cover and let rest in a warm spot for 30 to 45 minutes, until puffy and nearly doubled. Meanwhile, preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.
  2. Scrape the dough onto a floured piece of parchment and, with floured hands, gently press and stretch it into a 12-inch round. Leave the edges slightly thicker.
  3. Top the dough with sauce and toppings. Slide the parchment onto the hot stone and bake for 10 to 12 minutes, until the crust is deep golden and the cheese is bubbly. Slice and serve immediately.

Notes

The 30-minute rise is not counted in the prep time. For the yeast to work best, make sure your water is warm like a comfortable bath, not hot. If your kitchen is cool, place the bowl in a turned-off oven with the light on. Leftover baked pizza reheats beautifully in a dry skillet over medium heat.