Pizza Dough
This easy, foolproof pizza dough yields a chewy, crispy crust that’s perfect for all your favorite plant-based toppings.
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 If the mixture does not foam up, your yeast is likely no longer active.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!