Homemade Pizza Dough

• 1 and ⅓ cups (320ml) of warm water(between 95-105°F/35-40C°)
• 2 and ¼ teaspoons (7g) instant yeast (1 standard packet)
• 1 tablespoon (13g) of organic white granulated sugar
• 2 tablespoons (30ml) of olive oil
• ¾ teaspoon salt or sea salt
• 3 and ½ cups (450g) of all-purpose flour or bread flour + extra for dusting
• 1 teaspoon of garlic powder (optional)

Vegan Pizza Dough Instructions

The time needed: 2 hours and 30 minutes.

How to Make Vegan Pizza Dough - This easy recipe makes two 12-inch thin-crust pizzas

1. Dough: Whisk the warm water, yeast, and organic sugar together. Stand for 7 - 10 minutes until the yeast activates. You will know the yeast is activated because it is foamy and smells like yeast. Mix in olive oil and salt. Add flour in one cup increments and mix with a wooden spoon. If adding garlic powder, add it in with the flour.
2. Knead the Dough: Lightly flour a work surface. Place the dough on the work surface. The dough will be sticky at this stage. Knead the dough by folding in half, turning 90 degrees, and folding in half again. Do this until the dough is less sticky and no longer sticks to your fingers, about 7 - 10 minutes. To test if the dough is ready, shape a ball of dough and poke it with your finger. If the dough slowly springs back, it is ready for the first rise. If not, keep kneading until your dough springs back. If the dough continues to be sticky, add a little flour a teaspoon at a time.
3. First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and cover the bowl with plastic wrap or a damp towel. Let sit for 60 -90 minutes at room temperature or until the dough has doubled in size. If saving the other half of the dough, roll it into a dough ball. Lightly oil the dough with nonstick spray or olive oil. Place the dough into an individual freezer bag, remove all the air and seal the bag. Freeze for up to 3 months.
4. Heat the Oven: Preheat the oven to 475°F (250°C). Lightly grease the baking sheet or pizza pan with nonstick spray or olive oil. If desired, lightly sprinkle with cornmeal (optional).
5. Shape and Second Rise: Lightly flour a work surface. Punch down the dough to release the air. Divide the dough into two equal halves. Pat the one dough ball into a disk shape. Using your fingers or a rolling pin shape the dough into a circle. Place the dough on a pizza baking sheet or a pizza stone. Using your fingers, finish shaping the dough into a 12-inch circle. Pinch the edge of the dough to form a crust. Lightly cover with plastic wrap or a tea towel and rest for 15 minutes.
6. Top & Bake: Lightly brush the top of the dough with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake on the middle rack for 12-15 minutes. Slice hot pizza and serve immediately.

Make-Ahead and Freezing

Make-Ahead: Prepare the dough through step two, the kneading step. Place the dough in an oiled bowl, cover with plastic wrap, and place in the refrigerator for 8-12 hours for a slow rise. During the slow rise, the dough should have doubled in size. Pick up at step five, shape, and second rise.

Refrigerator Instructions: Tightly cover the leftover pizza with plastic wrap and store it in the refrigerator for up to two days.

Dough Freezing Instructions: This recipe created two 12-inch pizzas. If you want to freeze half of the dough, complete the steps through the first rise. Lightly oil the dough with nonstick spray or olive oil. Place the dough into an airtight container or individual freezer bag, remove all the air, and seal the bag. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator overnight. When ready, remove the dough from the refrigerator and allow it to rest for 30 minutes. Pick up at step five, shape, and second rise.