This recipe is my basic pizza dough recipe that I use for vegan and dairy-free pizzas.If you prefer using whole wheat flour, check out this Whole Wheat Pizza Dough Recipe for a different variation!
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: About 1 pound dough (2 pizzas)
- 1 package active dry yeast
- 1 cup warm water
- 1 T. sugar
- 2 T. olive oil
- 2 cups all-purpose flour, plus more as needed
- 1 t. salt
1. In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly. (If your yeast does not bubble, toss the batch and do this step again, as you most likely have “dead” yeast.)
2. Add the olive oil, flour, and salt, adding more flour as necessary until forming a soft dough. The dough should pull away from the sides of the bowl and should feel just a little sticky. On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic. Place the dough in a well-oiled bowl, covered, in a warm place for about 1 hour, or until dough has doubled in bulk. (I usually place a bowl of warm water beneath my dough bowl to help it rise, especially if the air in my kitchen feels dry.)
3. Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead the dough for several minutes until smooth and elastic. Use immediately to make pizzas or stromboli, or wrap tightly in plastic wrap and refrigerate until ready to use.