Make the PERFECT vegan pizza at home that is easy, delicious, and just as good as anything you get delivered! Crispy whole wheat crust, a step-by-step tutorial, and ALL the toppings.
- 1/2 cup warm water (it should be just warm enough to feel like bathwater, but not any hotter or you’ll kill the yeast)
- 1 1/2 teaspoons active dry yeast (I usually use instant yeast, but any kind will do)
- 1/4 teaspoon granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup One Degree Organics Organic Sprouted Whole Wheat Flour
- 1 teaspoon salt
- In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast, and sugar. Allow to sit for 5 minutes to allow the yeast to activate.
- While yeast is being activated, turn oven on to 200 degrees F for 5 minutes. After the 5 minutes, turn off the oven.
- Add the flours to the mixing bowl and stir together on low to medium-low until dough starts to come together. Depending on the temperature, weather, etc. you may need to add a little bit more flour or water to get the dough to come together. Mix until it comes together in a smooth ball.
- Cover the bowl with plastic wrap and place in your warmed oven for 30 minutes to rise. The dough should double in size.
- Remove dough from the oven and set aside. Preheat your oven to 500 degrees F and if you’re using a pizza stone, place it on the middle rack in the oven.
- While the oven is preheating, spread out your pizza dough onto the baking sheet or pizza peel, dusting the surface liberally with cornmeal before placing the dough down. If you’re using a peel, shake the peel a bit to make sure the dough can easily slide off.
- Top the pizza dough with your sauce, toppings, and whatever else you are going to put on your pizza.
- If you’re using a peel, slide your topped pizza onto your pizza stone. If you’re using the rimmed baking sheet, just place the pizza in the baking sheet in the oven.
- Bake for 10-12 minutes. I find this is the sweet spot and wouldn’t recommend any more or less.
- Remove and allow to cool for at least 5 minutes before cutting.
- Using a pizza peel takes a bit of practice, but it gets easier!
- The key to good pizza dough is handling it as little as possible when you’re spreading it out onto the peel. Try to spread it out without over kneading it, since that can make it tough.