Makes 2x 30cm thick-crust pizzas
Are you sick of buying cardboardish pre-made pizza bases from the grocery store? Well look no further. This is my tried-and-trusted reliable vegan pizza dough recipe... it is easy to prepare with only 5 ingredients! This pizza dough is absolutely amazing because it gets crunchy on the outside but deliciously fluffy on the inside! I cannot portray to you through text how tasty and fluffy it gets. Also, I seriously cannot believe that I haven't uploaded this recipe earlier as I have made it many many times without failing. I have tried to write out the steps in a way that will be easy to understand with a few little tips from me. But don't worry, pizza dough is so easy to make and there is no need to fear the use of yeast, the rising or the baking. Once you make it you will not believe how easy it is. I would love for you to try it and tell me what you think. I guarantee that you will never buy a pre-made pizza base again! :D Make sure you have a look at the photos below to see the comparisons of the dough before it has risen and the dough after it has risen.
Note: You will need to allow approx. 45 minutes of rising time.
I am using the metric system. So, my 'cup' measures at 250ml. Make sure you too are using metric measurements or your pizza dough may be sticky or dry.
7g (2 teaspoons) dried yeast
1 3/4 cups (437.5ml) warm water*
3 3/4 cups (937.5ml) plain flour, sifted
2 pinches sea salt
1) In a small bowl, add the water and yeast. Use a metal spoon to stir until combined. Sit for 5 minutes until the yeast has dissolved into the water. (The warm water is activating the yeast so make sure that the water is not too hot or it will kill the yeast. Use water that is warm and able to be touched with your fingers.)
2) In a large bowl, add the flour and the salt and stir with a metal spoon until combined.
3) Make a well in the centre of the flour and pour in the yeast and water mixture. Stir with a metal spoon until it forms a wet dough. (At this point it will be quite sticky and will stick to your hands and any surfaces.
4) Lightly flour a clean surface with about 2 tablespoons of flour. (Do not over-flour the surface or you will change the consistency of the dough)
5) Add the wet dough to the floured surface and knead the dough for about 3 minutes until it is easily rolled into a ball and does not stick to your hands or to the surface. This means it is ready to start rising.
6) Spray oil the inside of a large bowl.
7) Add the dough ball to the bowl and cover with a wet tea towel or plastic wrap and place into a warm place.
|The dough ball BEFORE it has risen.|
8) Allow to rise for about 45 minutes until it has doubled in size. (This could be more or less depending on the temperature of the surroundings)
|The dough ball AFTER it has risen.|
9) Take off the tea towel or plastic wrap and use your fist to punch the air out of the dough. It should be very soft and airy.
10) Lightly flour a surface with about 2 tablespoons of flour. (Do not over-flour the surface or you will change the consistency of the dough)
11) Add the dough to the surface and knead for another 1 to 2 minutes until it is smooth and elastic. At this point, the ball will reduce to about its original size before the rising. (The dough should be able to be rolled into a ball without sticking to your hands or to the surface. If it does still stick to your hands or to the surfaces, add a little bit more flour to the surface and knead again for a few seconds and then roll into a ball).
12) Rip the dough ball into two even pieces and roll them into balls.
13) Using a rolling pin or a glass, roll them out into pizza base shapes.
14) Apply them to two lightly-oiled 30cm diameter pizza trays and use your fingers to push the dough into the sides of the tray.
|The dough applied to a pizza tray before pre-baking.|
15) Pre-bake the bases at 200 degrees Celsius for 5 to 10 minutes until slightly browned on the bottom before adding your toppings.
16) Enjoy! :D
- *Make sure the water is warm but not too hot. Hot water will kill the yeast. You must use warm water that you are able to touch with your fingers.
- I am using the metric system. So, my 'cup' measures at 250ml. Make sure you too are using metric measurements or your pizza dough may be sticky or dry.
- I do not use bread flour… just plain white flour.
- I do not mix in sugar with the yeast and the water. A lot of people probably think that is weird but I never have and this dough recipe ALWAYS works out for me... and damn well at that ❤