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.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

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.

With the ever-expanding array of plant-based ingredients and innovative alternatives, you can explore a whole new world of flavors, textures, and combinations. From dairy-free cheeses to meat substitutes, the possibilities are endless, making vegan pizza an exciting and satisfying culinary experience.

Bring your dough to room temperature.

Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band.

Strong bread flour: A higher proportion of protein and a stronger flour to allow for more gluten development. This means your dough is less likely to tear when shaping and you'll end up with a more crisp crust. Better gluten development means more air pockets, which means an airy crust.

Tearing crust is a common pizza dough problem. If the gluten in your pizza dough hasn't developed enough, it can cause your dough to tear easily. Developed gluten is what gives your dough its pizza crust texture. If not processed enough when stretched, your dough will try to bounce back to its original ball shape.

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.

Cinnamon, nutmeg and ginger can increase yeast activity, potentially challenging the slow fermentation process. Dry mustard has the potential to slow down yeast development and can result in a more sour flavored crust. Sweet – If not spice, than sugar is nice.

Ensure you are leaving your dough in an environment which is warm enough to get the yeast working faster. The extra yeast is fairly obvious, and the extra sugar is some extra food for the yeast – it will make sure it is feeding and producing gas as an outcome.

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.

How do you make your pizza dough taste even better? Season it! I always recommend basting your crust with a little something extra. I like to flavor my pizza dough by basting it with a mixture of butter, parmesan cheese, salt, garlic powder, and parsley.