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 . . .

“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.” But don't let it to get soggy . . .“It's important to spread the dough very well and very evenly,” explains Falco.

The base flours are comprised of almond flour, potato starch, and arrowroot starch. Potato and arrowroot starch are particularly great for this recipe because they help make a firm and crispy-on-the-edges crust that's also tender in the center. No gooey center, no cardboard edges – just pure, airy, delicious goodness.

Mother dough recipe

Mother dough can be prepared at home with just two ingredients and a lot of patience. To prepare the starter you need 7 oz of type 0 flour and ½ cup of lukewarm water. Put the flour in a bowl and add the water a little at a time until you get a very soft dough.

When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten. Gluten is what helps create a stretchy texture, allowing the dough to stretch without breaking. Though it's important to knead your dough thoroughly, it's not necessary to knead your dough for long.

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.

Pizza dough typically includes three main ingredients: yeast, flour, and water. Some recipes will also include a tablespoon of sugar and a pinch of salt. Eggs soften the dough and make it taste richer, while egg whites make the crust a little crispier.

Domino's has three kinds of crusts on the menu, but only one option is vegan: the Crunchy Thin Crust. You can't fold this crisp crust like you can with doughier-crusted slices, but on the plus side, it can withstand the weight of a lot of toppings, which we encourage you to load up on.

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. Q: How can pizza be vegan?

Notable for its distinctly thin crust, Grandma pizza is cooked in an olive oil-coated rectangular pan and topped with mozzarella cheese and tomato sauce. (The sauce is typically layered over the cheese—not the other way around.) It's cut into square pieces for serving.

This square-panned pie results in a thinner, crispier crust than others (like Sicilian and Detroit styles) and is light on the toppings. Whether or not you experienced this style first-hand at nonna's house, the taste brings a nostalgic feeling and resembles something your grandma would make.

What makes Italian pizza dough different? ›

It all comes down to the ingredients; specifically flour. The composition of wheat grown in Italy is different from much of the wheat grown in the U.S. because their soil is different. The mountainous limestone regions have fostered a more alkaline soil for the soft wheat varieties.

Hydrate the dough

While it may seem counterintuitive, adding more water can actually make your pizza dough crispier. Pizza Media says that a dough that contains more water has the ability to expand in the oven readily.

One way to make pizza dough rise faster is to place it in a warm oven. The heat will help activate the yeast, causing the dough to expand more quickly. Another way to speed up rising is to punch down the dough and knead it vigorously before shaping it into a pizza crust.

If you're keen to intensify its flavor even more, enhance the dough further – either with infused oil brushed over top, cheese woven into its edges or a combination of herbs and spices kneaded into it or sprinkled on it.

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.

Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic.