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| Vegan Pizza Dough |
Dough Ingredients:
1 pkg active dry yeast (about a tbsp of yeast)
1 1/2 cups warm water (not hot, though, you don't want to kill the yeast)
2 tsp sugar
2 tbsp olive oil
1 1/2 tsp salt
3-4 cups all-purpose flour
Dough Directions:
Place the yeast in a large mixing bowl with the warm water and the sugar. Mix it gently with a wooden spoon and then leave it for about 10 minutes. After 10 minutes, the yeast should be forming a foam on the top of the water. If you do not see any foam, it means your yeast is dead and you should start again with new yeast. Otherwise, add the olive oil, salt, and one cup of flour. Mix to incorporate and then continue adding flour one cup at a time until a loose shaggy dough begins to form. Then slowly work in the last cup of flour while you knead the dough. You want a nice elastic dough that is not too dry. So don't add any more flour than you have to while you knead the dough. The amount of flour you will need to add varies - I think it has to do with the brand of flour, the humidity, etc. that determines how much flour to add before your dough has a nice smooth yet slightly tacky feel to it. This is why it is important to add the flour one cup at a time. Knead the dough for around 5-7 minutes or so.
Put the dough in a lightly oiled bowl and cover with a damp towel. Set the dough aside in a warm spot in your kitchen to rise for an hour. After the hour, your dough should have doubled in size. Punch it down and let it rise again (if you made the dough ahead, here is where you can put it in the fridge until you are ready to use. Otherwise, let it rise for another 30 minutes before rolling out for pizza. Alternately, if you refrigerated the dough, take it out of the refrigerator 30 minutes to an hour before you plan to roll it out so it can come to room temperature, which makes it much easier to work with.
1 pkg active dry yeast (about a tbsp of yeast)
1 1/2 cups warm water (not hot, though, you don't want to kill the yeast)
2 tsp sugar
2 tbsp olive oil
1 1/2 tsp salt
3-4 cups all-purpose flour
Dough Directions:
Place the yeast in a large mixing bowl with the warm water and the sugar. Mix it gently with a wooden spoon and then leave it for about 10 minutes. After 10 minutes, the yeast should be forming a foam on the top of the water. If you do not see any foam, it means your yeast is dead and you should start again with new yeast. Otherwise, add the olive oil, salt, and one cup of flour. Mix to incorporate and then continue adding flour one cup at a time until a loose shaggy dough begins to form. Then slowly work in the last cup of flour while you knead the dough. You want a nice elastic dough that is not too dry. So don't add any more flour than you have to while you knead the dough. The amount of flour you will need to add varies - I think it has to do with the brand of flour, the humidity, etc. that determines how much flour to add before your dough has a nice smooth yet slightly tacky feel to it. This is why it is important to add the flour one cup at a time. Knead the dough for around 5-7 minutes or so.
Put the dough in a lightly oiled bowl and cover with a damp towel. Set the dough aside in a warm spot in your kitchen to rise for an hour. After the hour, your dough should have doubled in size. Punch it down and let it rise again (if you made the dough ahead, here is where you can put it in the fridge until you are ready to use. Otherwise, let it rise for another 30 minutes before rolling out for pizza. Alternately, if you refrigerated the dough, take it out of the refrigerator 30 minutes to an hour before you plan to roll it out so it can come to room temperature, which makes it much easier to work with.
This usually makes about 3 small pizzas. Separate the dough into 3 or 4 equal balls and roll these out for each pizza. Top with your favorite toppings and bake in a preheated oven (475 degrees) for around 8-10 minutes.
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