Vegan Pizza Dough

For what it’s worth, pizza dough is already vegan.

All bread is, for that matter.

Let me say that again: all bread is vegan.

Those of you who have to deal with completely undereducated other asserting something about yeast should practice these taking points:

  • Yeast are eukaryotic microorganisms
  • They are classified in the kingdom fungi, and as such are not animals (nor are they plants…protists, archaea, nor bacteria)
  • They are far less complex than other perfectly vegan foods, like apples or tomatoes
  • You, sir, and an idiot

Repeat those a few times over before reading on.

Got them down? Okay, let’s go.

vegan Pizza Dough recipe, page 1 vegan Pizza Dough recipe, page 2

I’ve played around with this recipe for quote some time (as somehow evidenced by the scrap paper recipe above), trying to perfect pizza dough. I think that I’ve found the perfect mix.

It’s also therapeutic—few things make me happier in the kitchen than pounding and kneading dough. Get a bit of that pent-up frustration and stress out on your dough.

…Then pop it in a bowl, cover with a towel, and leave along for a while.

Simple.

If not using immediately, then allow to rise in the fridge instead. You can also wrap it up and freeze it, allowing it to come to temperature and rise for an hour before using. I’ve always been leery of wrapping up anything yeasty (something burst through its plastic wrap once), however, so I’ve never frozen this.

And it really isn’t as wonderfully fluffy once punched down more than once, so try to plan whether it should really  be in the fridge for a day (which will be more), or whether it should go into a bag (oversized?) in the freezer.

Either way, have at this dough.

Vegan Pizza Dough on the peel

Vegan Pizza Dough Recipe

By M. M. Cassidy Published: January 29, 2011

  • Yield: Dough for 2 Large or 4 Small Pizza Pies
  • Prep: 15 mins

Take out all of your stress on this humble little dough.

Ingredients

Instructions

  1. In a bowl, combine the yeast, sugar, and 1/2 c warm water. Set aside to proof.
  2. Sift the flour into a large bowl. Add the salt and olive oil, then add the yeast mixture and the other 1 c warm water.
  3. Knead for 8-10 minutes, until silky smooth.
  4. Place in an oiled bowl and turning to coat in oil. Cover with a damp towel and place in a warm spot (traditionally the top of the fridge) for an hour.
  5. Alternatively, if not using immediately, then place either in the fridge overnight for use tomorrow or in wrapped the freezer for use later.

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