Pizza
Print
Pizza
This is the tastiest pizza dough ever! Don’t believe me? Just try it for yourself. The long fermentation will help aide in digestion of the dough and the flavour is much more complex than a short rise time.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Total Time: A little over 24 hours
- Yield: 14 inch pizza 1x
- Category: lunch, dinner, pizza, Italian
- Method: baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 250g TIPO00 flour (or AP flour)
- 1/4 TSP instant yeast
- 1/2 TSP sugar
- 1 TSP sea salt
- 185g lukewarm water (or a mix of water and juice-beets, spinach, carrots)
Optional, but highly recommended, use one or more as you wish:
- 1 TBSP sesame seeds
- 1 TBSP flax seeds
- 1 TSP spirulina
- 1 TSP activated charcoal
Instructions
- Weigh the flour and place in a large bowl
- Measure sugar and yeast and place on the flour to one side
- Gently mix sugar, yeast and flour to combine
- Measure salt and place on the opposite side in the bowl
- Gently mix salt and flour to combine
- If you are adding any of the optional ingredients, add at this stage
- Then mix everything together until combined
- Measure water and pour over flour mixture
- Mix until no dry patched of flour remain (no need to overmix)
- Cover the bowl tightly and place in a draft-free spot (I usually place in the oven) for 24 hours
- After the 24 hour rise, you may place in the fridge for up to six days
- When ready to bake, preheat oven to 550 (or as high as your oven goes) – If you have a pizza stone or steel, place it in the oven and make sure the distance to the to grill is no less than 8 inches
- Place dough on lightly floured surface
- Gently form into a ball and let rest for about 30 minutes
- After 30 minutes, flatten to a disk (it should stretch up to 14 inches), be careful not to flatten the edge
- Add any sauce and toppings of your liking, mine are never the same
- Once oven has preheated to 550, change to broil at 550 and place pizza in the oven for approximately 6-8 minutes
- Take out of the oven once the edge looks crispy
- let rest for ~5 minutes, slice and enjoy
Notes
This recipe is loosely based on a pizza dough recipe from King Arthur Flour
Keywords: Vegan, veganfood, veganpizza, plantbased, plantbasedfood, plantbaseddiet, vegandiet, dairyfree, plantpower, govegan, lunch, dinner, snack, pizza