Vegan Pizza Dough With Garlic and Herbs

Name: Vegan Pizza Dough With Garlic and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 packet active dry yeast (7 grams); 1 teaspoon sugar; 1 cup lukewarm water; 3 cups double zero "00" flour or all-purpose flour; 2 teaspoons fine sea salt; 2 teaspoons olive oil; 1½ teaspoons dried oregano; 1½ teaspoons dried parsley; ½ teaspoon dried basil; ½ teaspoon garlic powder

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
6 servings
Calories
220 kcal
Course
Main Course
Cuisine
American, Italian-American Fussion

Vegan Pizza Dough With Garlic and Herbs

Finn Russell

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This lightly seasoned vegan pizza dough bakes up with a perfectly chewy interior and crispy exterior. It's easy to make, affordable, and so much better than delivery! This recipe makes enough dough for two 12-inch thin crust pizzas or one 13-inch thick or stuffed crust pizza.

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Ingredients

Servings

1 packet active dry yeast (7 grams) or 2 ¼ teaspoons
1 teaspoon sugar
1 cup lukewarm water 100 to 110°F
3 cups double zero "00" flour or all-purpose flour with all-purpose you'll need a bit more water, which you can add by wetting your hands while kneading
2 teaspoons fine sea salt
2 teaspoons olive oil for oiling the proofing bowl

For garlic-herb pizza dough:

1½ teaspoons dried oregano
1½ teaspoons dried parsley
½ teaspoon dried basil
½ teaspoon garlic powder

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Instructions

Combine the yeast, sugar and warm water in a bowl and stir. Set aside for 5 to 10 minutes until foamy.
Tip: omit the herbs for pizzas that don't pair with Italian flavors (i.e. barbecue pizza). In a large bowl whisk together the flour, salt, and dried herbs, if using. Make a well in the center, and pour in the yeast mixture. Slowly stir until a rough dough forms.
Turn on the oven to 200° F, or as low as it will go. After a few minutes turn it off. Raising the temp slightly creates a nice warm and draft-free place for the dough to rise.
Move the dough to a floured work surface and knead for about 3 minutes. Form into a ball.
Add the olive oil to a large bowl and swirl it around. Place the dough ball in the bowl and flip around a few times, using your hands to spread olive oil over the entire surface of the dough. Lightly cover the bowl with plastic wrap, and make sure the oven is off. Place the bowl in the oven until doubled in size (about 1 hour).
Move the dough to a lightly floured surface, and divide in half. This will create two 12 to 13-inch pizzas. Alternatively, use the entire batch of dough to create a larger thick crust pizza or a stuffed crust pizza (you'll need the extra dough for folding the edges over the cheese).
Using the pads of your fingers, gradually move around the perimeter of the dough, pressing outward, increasing the dough in size. You can also pick up the dough and use your fists to gently stretch it into a larger circle.
Add your favorite sauce and toppings. See suggestions above.
Bake in a preheated 500 degree oven. Thin crust takes about 14 minutes on a preheated pizza stone or 13-14 minutes on a pizza pan. Thick crust takes about 18 minutes on a stone or 17 minutes on a pan.

Notes

*I highly recommend weighing the flour with a kitchen scale. Otherwise, be sure to whisk the flour before measuring with measuring cups. After whisking, lightly scoop up, then level off the excess.
Make in Advance
Prepare the dough through step 4 (kneading), but instead of placing in a warm environment, place the dough in the refrigerator for 8 to 12 hours (make sure the bowl is tightly covered with plastic wrap. An overnight proofing actually improves the flavor! Let the dough sit at room temperature for 30 to 45 minutes before shaping.
To Freeze
Prepare the dough through step 5, allowing it to rise, then divide in half if desired. Place the balls of dough in freezer bags, squeeze out the air, and freeze for up to 3 months. Thaw pizza dough in the refrigerator overnight, and let sit at room temperature for 30 minutes to an hour before shaping.