Pizza Dough

Pizza Dough: A No-Fuss, Flavor-Packed Base for Your Favorite Pie

This homemade pizza dough is soft, chewy, and packed with flavor thanks to a slow rise that brings out its natural depth. Whether you’re making a classic Margherita or loading it up with veggies and vegan cheese, this dough is your perfect starting point.

Why You’ll Love This Pizza Dough

This dough strikes the ideal balance between easy and elevated. With just a few pantry staples, you’ll get a crust that’s crisp on the outside, tender in the middle, and full of flavor. It’s perfect for busy weeknights or weekend pizza nights, and the best part? You control the ingredients. No more store-bought dough with mystery additives—just simple, real-food goodness that delivers every time.

Fun Flavor Variations For Your Pizza Dough

• Herb-Infused Dough: Add dried oregano, thyme, or basil to the dough for extra flavor.

• Whole Wheat Blend: Swap half the all-purpose flour for whole wheat flour for added nuttiness and fiber.

• Stuffed Crust: Roll vegan cheese into the outer edge of the dough for a fun, cheesy crust surprise.

• Spicy Kick: Add a pinch of red pepper flakes or black pepper for a subtle heat.

Serving Ideas For Your Pizza Dough

• Classic Margherita: Top with classic tomato sauce, vegan mozzarella, and fresh basil.

• Veggie Delight: Load up with bell peppers, onions, mushrooms, spinach, and olives for a colorful, plant-packed pizza.

• BBQ Veggie: Swap traditional tomato sauce for BBQ sauce and top with roasted veggies like cauliflower and zucchini.

• White Pizza: Use ricotta or a plant-based cream sauce with garlic, spinach, and mushrooms for a creamy, savory pie.

• Pesto Pizza: Use my homemade pesto sauce to top the pizza with for a fresh twist, full of vibrant herb flavor.

• Spicy Jalapeño: Add fresh or pickled jalapeños to your pizza for a kick of heat that balances perfectly with creamy cheeses or tofu.

• Flatbread Appetizer: Roll it thin and bake with olive oil, salt, and rosemary for a quick starter.

• Pizza Pockets: Divide and stuff small rounds with your favorite fillings for calzone-style bites.

• Mushroom and Caramelized Onion: Use my white pizza sauce, and then my mushroom and caramelized onion pizza for an earther and dedicant pizza!

Tips For The Best Pizza Dough

• Make It Ahead: Pizza dough can be made in advance and stored in the refrigerator for up to 3 days. Just let it come to room temperature before rolling it out for the perfect pizza crust.

• Use Warm Water: Make sure the water is warm to the touch (not hot!) to activate the yeast.

• Don’t Skip the Resting Time: Let your dough rest for at least an hour to ensure it rises properly and becomes light and airy.

• Knead Well: Kneading the dough for about 5 minutes helps develop the gluten, giving you a chewy, satisfying crust.

• Don’t Over-Flour: The dough should be slightly tacky. Too much flour makes it tough.

• Stretch, Don’t Roll: Use your hands to stretch the dough rather than a rolling pin—it keeps the texture airy.

• Preheat Your Oven & Stone: A hot oven and preheated pizza stone or baking steel give you that crispy bottom crust.

The Final Bite

There’s nothing quite like the smell of fresh pizza baking in your kitchen—and this dough is the base that makes it all happen. Whether you’re keeping it classic or getting creative with toppings, this homemade dough sets the stage for pizza night success. Bold, easy, and 100% plant-based—it’s your go-to for dough done right. Leave a comment below to share your experience and any tips you may have for making this pizza dough even more delicious!

Print Recipe

Pizza Dough

This easy, foolproof pizza dough yields a chewy, crispy crust that’s perfect for all your favorite plant-based toppings.

Prep Time20 minutes mins

Cook Time15 minutes mins

Resting Time1 hour hr 5 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Appetizer, Bread, Main Course

Cuisine: American, Italian

Keyword: Artisanal, Bread, Chewy

Servings: 1 10 to 12 Inch Pizza

Equipment

• Stand Mixer Optional
• Mixing Bowls
• Rolling Pin Optional
• Pizza Stone or Baking Sheet

Ingredients

• 2¼ tsp Yeast
• 1½ tsp Cane Sugar
• ¾ cup Warm Water 90 to 115℉
• 2 to 2⅔ cup AP Flour or Bread Flour Divided, AP flour yields a softer crust and bread flour gives a slightly crispier exterior on the crust.
• ¾ tsp Sea Salt
• ½ tsp Garlic Powder Optional
• 2 tbsp Olive Oil

Instructions

• In a small bowl, stir together the water, sugar, and yeast. Set aside for 5 minutes, until the yeast is foamy. If the mixture does not foam up, your yeast is likely no longer active. Try again with new yeast.
• In the bowl of a stand mixer fitted with a dough hook, or in a mixing bowl, place the flour and salt. Mix until the flour and salt are combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix until the dough forms into a ball, about 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
• Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball.
• Brush a large bowl with the remaining 1 tablespoon of olive oil and place the dough inside. Cover the dough with plastic wrap or a plate and set aside to rise until the dough has doubled in size, in my experience, it will take about an hour. Note if you are making this dough ahead of time, place your dough into an airtight container and place it in the fridge. When you are ready to use it, remove it and allow the dough to come to room temperature before proceeding with the steps below. The dough will stay good in the fridge for 1 to 3 days.
• Preheat the oven to 425℉ and if using, place the pizza stone into the oven
• Once the dough has risen, use your hands to gently deflate it, and transfer to a lightly floured surface and knead briefly until smooth.
• Use either your hands, to stretch the dough, or a rolling pin to work the dough into a 12 inch circle.
• Transfer dough to a parchment paper-lined pizza pan or a floured pizza peel. At this point, you can also pinch the edges up or fold them to form a lip around the outside of the crust.
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add your desired toppings to your pizza and bake for 13 to 15 minutes or until toppings are golden brown. Remove from the oven and let sit for 2 to 3 minutes before slicing and serving.
• Leftovers can be stored in an airtight container for 2 to 3 days. To reheat, preheat the oven to 350℉, place the pizza slices on a cookie sheet, and heat for 10 to 12 minutes, or until warmed through.

Notes

Try using this pesto as a pizza sauce for your next pizza night! 

Try using this white pizza sauce for a decadent pizza, it also pairs great with my mushroom and caramelized onion pizza!