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Easy Basic Pizza dough. You can build it up from here to use other flours, add herbs and garlic and more. This is a rustic pizza crust. shape it as you like. Keep a thick outer crust to hold in the sauce.Â
You can make the dough with half white and half whole wheat flour. For herbed crust, add 2 tsp of italian herbs or add 1 tsp garlic and 1/2 tsp pepper flakes.Â
More Pizza Crusts from the blog
- Simple Crusty White Crust
- 1 hour thin Spelt Crust.Â
- Whole Wheat Crust
- Focaccia style crust with quinoa.
- Rye Crust
- Garlic White Crust.
- Herbed Spelt Crust
- Deep Dish Wheat Semolina Crust
Gluten-free Pizza Crusts from the blog
- Gluten-free Yeast-free Chickpea flour based Crust.
- GF Pan Pizza Crust. Soft and airy.Â
- Cauliflower Crust. Yeast-free Nut-free
- Teff Crust
- Chickpea Millet Crust
- Focaccia style GF Crust.
- Cauliflower Potato Crust. Yeast-free
Steps:
Mix the warm water, yeast, 1 cup flour into a batter.
Let the batter sit in a warm place for 20 to 30 minutes.Â
Add salt + flour and knead into a soft somewhat sticky dough.Â
Place dough on parchment. Using flour roll it out or use hands to shape it. Spray water on the rolled out dough and let it sit for 5 to 10 minutes while you gather the toppings.Â
Add your favorite sauce, toppings, herbs. Bake for 15 minutes. Broil to brown the edges if needed. Â
Pictured below is Chickpea Pumpkin PizzaÂ
Basic Vegan Pizza Dough. Oil free
Ingredients Â
- 1 cup warm hot water
- 2 1/4 tsp yeast , or 1 packet active yeast
- 2 tsp sugar, coconut sugar, raw sugar, or use maple syrup
- 1 cup unbleached white flour , or bread flour
- 2 cups + unbleached white flour , or bread flour
- 1 tsp salt
InstructionsÂ
- Warm 1 cup of water until warm to touch. Mix the water, yeast, sugar and 1 cup flour in a bowl. Mix for 1-2 minutes until smooth and somewhat stringy. Cover and let sit for 30 minutes to an hour, while you prep the toppings..
- Mix the salt into 2 cups of flour. Add 1.5 cups of this flour to the bowl and mix into the batter until well combined. It will take a minute or so to incorporate. Add flour 2 or so tbsp at a time until the dough is not too sticky but well formed. Get your hand in there to mix. Gather the dough into a somewhat smooth dough and knead for another minute. If using oil, add 2 to 3 tsp olive oil or other oil and mix in.
- Divide the dough into 2 balls. The dough should be slightly sticky. (At this point, you can continue to knead the dough for 4 to 5 minutes until smooth and not sticky. Add more flour if needed. I usually don’t as I like the rustic feel of the dough where the air bubbles are not evenly distributed.)
- Use flour to roll out the dough between parchment sheets or use floured hands to shape the crust. I usually use my hands. Keep the edges a bit thicker. Roll it out as thin or thick as you like. To roll out thinner, roll or spread and then let the dough rest for a minute in between, then roll more.
- Preheat the oven to 425 degrees F. Spray water on the shaped dough and let it sit near the warming oven for 5 to 10 minutes. Top with sauce, veggies and layers of choice.
- Bake for 14 to 16 minutes. Broil for a minute to brown if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried this last week and the kids asked for it again tonight!
Great dough recipe thank you!
Thanks!
This looks great. Can you cook this on a grill?
yes, keep the crust thin, then it will cook onthe grill
I make this at least once a week now. No oil 👌 love it!!!
That is very helpful. Thank you!
Why does the starter batter need to proof for 20-30 min vs the other 20-min pizza crust recipe on your blog suggests to activate yeast in warm water for a few minutes only?
Can the first proofing in this recipe be 3-5 min and the second one 30 min?
Why are the times different in both recipes? How does it change the end product?
because this one is oilfree. Without the oil, the crust will tend to loose moisture and get crustier/dryer faster making crispy crust. So with extra proofing, the flour is getting hydrated more(which happens in the batter state more than in dough state). the extra moisture in the dough helps maker softer crust. Hope that makes sense. i should add this explanation to the post.
Can you make this in a bread machine?
you probably can, i havent tried it
Is your serving suggestion an an entire pizza crust? 700 calories seems like a lot, especially for just the dough. I don’t make a habit of eating an entire pizza in one sitting unless your dough only makes 2 personal sized pizzas.
Serving size is right below the times. It serves 2 medium sizes pizzas. Each will serve 4 to 6 people (6 to 8 slices) .So divide accordingly. 700 by 4 or 6 is anywhere from 120 to 160 cals
I would’ve thought pizza is Italian cuisine, not American
This dough is AMAZING. I’ve been adding herbs at step 2, pre-baking for 10 minutes before adding the topping, and then topping with a vegan spinach artichoke dip. The pizza comes out so delicious!
yay!
Using this recipe was my first attempt at making pizza, although I didn’t eat the pizza (bc I made it for my boyfriend and topped it with actual mozzarella and sausage), he said it was pretty good. I was a little leery bc the dough looked like it wasn’t brown enough and the mozzarella was getting slightly burned but when it came out it was nice and crispy. The pizza held up and it looked tasty. I used half of the dough for his pizza and saved the other half to make cinnamon rolls. I let them rise for quite a while (probably close to 2 hours) and I was surprised as how much they fluffed up! They are currently baking and I can’t wait to try the finished product!
Awesome! the color depends on your oven and if has hot pockets etc. You can put it on broil for a minute to brown in the end.
Can you freeze this dough?
yes.. Place the dough after first rise in the freezer and freeze for up to 3 months. When ready to use, put the ball of dough in its bag in the fridge to thaw for overnight then 1 hour rise on the counter, or thaw on the counter for 2 hours.