Ingredients
Liquid Ingredients
- 1 cup warmed water (about 110°F/43°C)
- 1/4 cup olive oil
Dry Ingredients
- 2 1/4 teaspoons yeast (1 standard packet)
- 3 1/4 cups all-purpose flour (plus 1-2 Tbsp more as needed if dough is too sticky)
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Proof the yeast: Add the warmed water and yeast to a mixing bowl and stir to combine. Let it sit for about 5 minutes until bubbles form and the water turns cloudy, indicating the yeast is active.
- Combine ingredients: Add olive oil into the yeast mixture and stir. Then add the flour, salt, dried basil, oregano, and garlic powder. You may add all at once or gradually mix as preferred.
- Knead the dough: Remove the dough from the bowl onto a floured surface and knead for 5-8 minutes until stretchy and elastic. Alternatively, use a stand mixer with a dough hook for kneading. Add flour as needed to prevent sticking. The dough is ready when it stretches without tearing easily.
- First rise: Place the kneaded dough into a well-oiled bowl, rolling it to coat in oil. Cover tightly and let rise in a warm spot until doubled in size, about 1-2 hours. For more flavor, refrigerate to rise slowly for 6-48 hours.
- Preheat oven and pizza stone: Once risen, preheat the oven to 450°F (232°C) and place a pizza stone inside to preheat, which helps prevent sticking.
- Shape the dough: Form the dough into a pizza shape by creating a border about a finger-width thick around the edge for the crust. Stretch and dimple the dough starting from the center line toward the crust, flipping and repeating on both sides to trap air bubbles for structure.
- Final stretching: Carefully stretch the dough outward with your palms or hands in fists, taking care not to create tears. If tears develop, pinch the dough to reseal. The dough center should be thin but not see-through.
- Prepare for baking: Place the shaped dough gently onto the hot pizza stone, which can be dusted with flour or lightly oiled to prevent sticking. Add a thin layer of sauce and vegan cheese toppings, optionally brushing the crust with olive oil for extra crispiness.
- Bake the pizza: Bake for 14-20 minutes until the crust is golden brown and cooked through. Halfway through baking, rotate the pizza 180 degrees for even cooking. Bake time varies depending on dough thickness and pizza size.
- Serve: Remove the pizza from the oven, slice into 8 equal pieces with a pizza cutter, and enjoy immediately while hot.
Notes
- Use warmed water around 110°F (43°C) to properly activate the yeast without killing it.
- If the dough feels too sticky during kneading, gradually add a tablespoon of flour at a time.
- Allowing a longer, slow rise in the fridge (6-48 hours) develops more complex flavor.
- Use a pizza stone preheated in the oven for a crispier crust and to prevent sticking.
- Keep toppings light—too much sauce or cheese can make the crust soggy.
- Brush crust edges with olive oil before baking for an appealing golden, crispy edge.
- If tears form in the dough while shaping, gently pinch them back together rather than stretching too thin.
- Rotate the pizza halfway through baking to ensure even browning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pizza Dough
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
