Easy Vegan Pizza Dough (Vegan Pizza Recipe)
Servings: 8 slices
Equipment
- kitchen scale recommended
- cast iron skillet 9-10"
- Baker Peel optional for oven baked method
Ingredients
- 1 All Purpose Refrigerator Dough
- flour (for dusting)
Optional Vegan Pizza Toppings
- pizza sauce
- mozzarella cheese
- toppings of choice
Instructions
- Mix a batch/bucket of refrigerator dough and let it proof on the counter for ~2 hours. The dough can be used at this time (although it will be sticky) or store it in refrigerator overnight (up to 2 weeks) before shaping your pizza crusts.
- Divide the dough: ON BAKING DAY remove the dough from the fridge. Twist off a piece 8-9 oz (~250 grams) per 9-10" pizza (you can always return extra dough back to the bucket). Shape each piece of dough into a ball, cover. and let come to room temperature while the oven is preheating (30-45 minutes).
- Preheat oven: Set the oven to 500º F with the oven rack in the top third of the oven. Place a cast iron skillet on the stove over medium heat to warm up.
- Shaping the dough: Working with one ball of dough at a time (on a floured surface), flour your hands then press the dough ball into a flat disc. Continue to press and stretch the pizza dough working from the middle outward to a 9-10" round (they don't have to be perfect - mine never are!). Use more flour on work surface and hands as needed to prevent sticking.
- Pro Tip: If the pizza dough is springing back, cover and let it rest another ~10 minutes so the gluten can warm up.
- Cooking the pizza: Pick up the pizza round, shake off any excess flour then transfer it to the hot skillet on the stove (being careful not to touch the sides of the skillet). Add the sauce, cheese, and toppings then cook for 5-6 minutes or until lightly charred.
- Using a fork, lift the edge of the crust to check underneath. Once ready, transfer the skillet to the oven for 5 minutes or until the cheese is bubbly and the pizza crust is golden/slightly charred. Broil for the last minute or two if needed.
- Remove from the oven, add any additional toppings, cut into 8 slices, and enjoy!
Notes
OVEN METHOD: to bake the pizza in the oven, using a pizza pan or baking sheet.
- Thirty to 45 minutes before baking the pizza, preheat your oven to 425º F.
- Remove the pizza dough from the fridge quickly shape the pizza balls, cover, and let come to room temperature while the oven preheats. Shape and stretch the dough, transfer to a lightly floured (or cornmeal dusted) pizza peel, parchment paper or pizza pan.
- Load up the pizza: Once it's on the pizza peel/parchment paper, add pizza sauce, cheese, and toppings of choice.
- Transfer to baking sheet and bake (thick crust ~14-18 minutes) or until golden and cooked through (will vary based on how hot your oven is, how thick your pizza crust is, etc.). Adjust the time and temperature as needed.
- Par baking pizza crusts: With any leftover dough, par bake a few crusts to freeze for quick weeknight dinners following the instructions in the post.