Best Vegan Pizza Dough Recipe (2024)

FAQs

What is the secret to making good pizza dough? ›

The secret to great dough isn't kneading or throwing . . .

It's good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”

Basic Vegan Pizza Dough Recipe:

3 1/2 cups (440 grams) 00 flour or all-purpose flour or bread flour, plus more for kneading. 1 packet (2.5 tsp) quick rise yeast. 1 1/3 cup (320 mL) water, heated to 110F. 1 tsp sea salt.

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

A: Typically yes, most pizza dough is vegan since it's made from water, flour, yeast, and salt. However, some variations may include dairy products like butter or milk, so always check the ingredients.

Here in the US, there are no vegan-by-default pizza options at Domino's. You can, however, build your own vegan pizza, from the crust to the toppings—just no dairy-free cheese. There is a sliver of hope, though. In 2020, Domino's CEO divulged that an internal team was testing out plant-based sausage crumbles.

Our vegan crust is devoid of any animal products, and serves as the base of our pizza. Our tomato sauce is hand-picked from family-owned farms, always made fresh and without preservatives. Because we made natural ingredients a priority, there's no need for anything animal-related in this sauce; it's just tomatoes!

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

The culprits of this doughy push-and-pull are the tight and stubborn gluten strands within the dough. Actions like kneading, folding, and shaping all strengthen the gluten network, but sometimes they make it so strong that the dough becomes resistant to stretching.

Any pizza dough with a complex flavor has been slow-fermented. All this means is that the yeast it contains has had ample time to eat the simple sugars in the flour. The longer the yeast has had to feast – ideally 24 to 48 hours – the lighter and more flavorful the pizza dough will be.

What happens if you don't put sugar in pizza dough? ›

Sugar is an oft-misunderstood ingredient in dough. Some people believe that it's necessary to include sugar to feed the yeast. In truth, yeast is perfectly happy munching on flour. If you don't want to add sugar, you don't have to, and there are plenty of breads where sugar is completely unnecessary.

My favorite thing to add is lemon zest. You can also add herbs like thyme or oregano - fresh or dried. You might add chopped olives, or chopped sun-dried tomatoes.

The goal is to create a warm and humid environment that gets the yeast moving. The more freely the yeast moves inside the dough, the better rise you get. In cold weather, it's best to let the dough rise in the oven. Preheat the oven to 100°F for about a minute or two, then turn it off.