Ingredients
Dry
- 2.5 cup all-purpose flour (plus extra for dusting)
- 2.25 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar
Other
- 1.5 cup vegan mozzarella cheese (shredded)
- 0.25 cup fresh basil leaves (roughly torn)
Wet
- 1 cup warm water (around 110°F (45°C))
- 2 Tbsp olive oil
- 0.5 cup vegan pizza sauce
Method
- 1. In a large mixing bowl, whisk together the warm water, sugar, and instant yeast. Let it sit for 5 minutes until frothy.
- 2. Add the olive oil, all-purpose flour, and salt to the yeast mixture. Stir until a shaggy dough begins to form.
- 3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- 4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- 5. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
- 6. Punch down the risen dough and stretch or roll it out into a 12-inch circle on a piece of parchment paper.
- 7. Spread the vegan pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust.
- 8. Sprinkle the shredded vegan mozzarella cheese evenly over the sauce.
- 9. Transfer the pizza (on the parchment paper) to the preheated oven or pizza stone. Bake for 12-15 minutes until the crust is golden brown and the vegan cheese is melted and bubbly.
- 10. Remove the pizza from the oven. Top with fresh torn basil leaves, slice, and serve immediately.
Chef's notes
For a crispier crust, brush the edges of the dough with a little extra olive oil before baking. Feel free to add your favorite vegan toppings like mushrooms, bell peppers, or black olives before baking.