This pizza dough recipe is my absolute favourite for making homemade pizza! It’s vegan, it yields a thick, chewy crust, and it makes enough for two pizzas.

rolled out pizza dough in a crust shape

I’ve been making homemade vegan pizza for almost 10 years now with this crust. I know what you’re thinking: That’s a long time, Jessica! What makes it so great?! Well, to start, it’s thick and chewy, but also crispy in all the right places. It’s made with pantry staples and the method I use for it—well, it’s definitely the secret to homemade pizza success.

Why This Pizza Dough Recipe Is My Favourite

  • The steam method. The steam method isn’t necessary, but it will make your pizza even better. Adding hot water to the oven while it preheats gives you the most beautiful bubbly, crispy crust. (I use this method for no-knead bread too.)
  • A homemade dough for time-crunched cooks. This pizza dough recipe takes only takes 1 hour to rise, and I’ve even been known to let it rise for just 15 minutes when I’m in a hurry. It can also be made in advance and frozen for later.
  • Easy to make. If the thought of working with yeast makes you nervous, fear not! Pizza crust is truly one of the easiest things you can make with yeast. Master this and soon you’ll be on your way to recipes like vegan cinnamon rolls.
Ingredients for vegan pizza dough on a marble counter.

Notes on Ingredients

Here’s a quick look at what you’ll need along with some notes. Scroll down to the recipe card for a printable ingredients list.

  • Instant yeast – I like to use SAF Instant Yeast.
  • Warm water – Not hot; just warm to the touch. If it’s too hot, you’ll kill the yeast. 
  • All-purpose flour
  • Sweetener – Granulated sugar, maple syrup or agave. 
  • Sea salt
  • Garlic powder – You can buy “pizza flavorings” for homemade dough, but really, garlic powder is all you need!
  • Olive oil

How to Make Homemade Pizza Dough

Alright are you ready to make pizza dough? Let’s do this!

flour, oil yeast and other pizza dough ingredients in a bowl with a spatula
Add the wet ingredients to the dry ingredients.
a shaggy dough in a bowl
Stir until shaggy.
  • Combine the dry ingredients. Whisk them all in a large mixing bowl.
  • Add the wet ingredients. Create a well in the dry ingredients and pour in the warm water and olive oil. Mix to incorporate. 
dough rolled into a ball after being kneaded
Knead into a ball.
Risen dough in a bowl.
Let the dough rise.
  • Knead. Turn out the dough onto a clean floured surface and use floured hands to knead the dough for 8 to 10 minutes. If it remains sticky after 5 minutes or so, add more flour. (In humid climates, it’s common to have to add more flour.)
  • Let the dough rise. Grease the ball of dough, return it to the bowl, and cover. Rest for at least 1 hour in a warm area free of drafts, until the dough doubles in size.
dough in a bowl that has been risen at a side angle
Punch down then roll out.
photo of finished vegan pizza topped with mozzarella and basil
Use as desired.
  • Form the crust. Lightly punch down the dough to release the air and divide it into two balls. Roll them out into 10-inch circles.
  • Use. Follow the instructions for your favourite pizza recipe for baking or use the steam method described in the recipe card below. 

Tips for Making Homemade Pizza Crust

  • Use fresh yeast. Ensure your yeast is fresh! I always run a quick test before starting, so I don’t end up wasting time and ingredients.
  • Set a timer to knead your dough. Consider it your arm workout of the day because it will improve the texture of your crust. You want it to look smooth and pretty like in the photos. At the same time, you don’t want to over-knead it because this can make your crust tough.
  • Don’t be afraid to add more flour. The amount I list should work perfectly, but I live in a humid climate; if yours is more humid than mine or less humid, you may need a little bit more of less flour. Go by feel. You want your dough to feel supple and easy to use. It shouldn’t feel wet or bone dry.
pizza dough in a bowl rising birds eye view

My Favourite Ways to Use This Dough

I use this crust to make recipes like:

Or top your pizza with marinara sauce, vegan cheese, and come up with your own topping ideas!

How to Store

Since this recipe makes two balls of dough, you can use both or store one for later. 

  • Refrigerator: Wrap the dough in plastic or place it in a freezer bag. Refrigerate it for up to 3 days.
  • Freezer: Freeze this pizza dough recipe for up to 3 months in a freezer bag. Thaw it in the refrigerator before using, then set it out at room temperature before rolling it out.
overhead closeup shot of vegan pizza sliced with one slice slightly pulled out. Scattered basil around, and on parchment paper on a baking sheet

More Homemade Basics

Enjoy friends! If you make this pizza dough recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Risen dough in a bowl.

Pizza Dough Recipe

Servings: 16 slices (makes two pizzas)
Prep Time: 15 minutes
Cook Time: 0 minutes
Resting Time: 1 hour
Total Time: 1 hour 15 minutes
This pizza dough recipe is my absolute favourite for making homemade pizza! It’s vegan, it yields a thick, chewy crust, and it makes enough for two pizzas. 
5 (from 19 ratings)
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Ingredients

  • 2 1/4 teaspoons instant yeast, (about 1 packet)
  • 1 cup warm water (between 100°F to 120°F) (not hot – warm to touch) 
  • 2 1/2 cups all purpose flour + extra ⅓ cup while kneading
  • 2 teaspoons granulated sugar, maple syrup or agave
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder, (omit if for sweet pizza)
  • 2 tablespoons olive oil

Instructions 

  • In a bowl, the flour, sugar, yeast, garlic powder and salt. Whisk the ingredients together. 
  • Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 
  • Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 1/3 cup flour while flouring and kneading to make it easier to manage. I usually add that entire extra ⅓ cup amount. You want the end dough ball to be smooth, with slight dimples. 
  • Lightly grease the ball of dough with some oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size. You can allow your dough to rise up to three hours or up to overnight in the fridge.
  • Punch down the dough and fold over. Divide the dough into two balls, they make two 10inch pizzas. You can make both or wrap one and place it in the fridge for up to 5 days or freeze it. 
  • On your floured surface, shape your pizza dough into a circular shape.  I use a well floured rolling pin and roll it out in all directions to form a circle. It should measure about 10 inches diameter. Create a crust by lifting the edges to create a sort of heightened rim. 
  • Use it in your favourite pizza recipe, and enjoy!

Notes

Freezing and Thawing

Remember that this makes two pizzas, so if you want, you can wrap the other and place in the fridge for up to 3 days. Remember it’ll continue to rise in the fridge. You can also freeze it for months instead. Place it in a ball and into a freezer safe bag.
To thaw, place in your fridge overnight to thaw.
Before using for a pizza, set out on the counter to remove the chill. I like to set it out, then preheat my oven, and let it come back to room temperature (after thawing in the fridge) while the oven is heating.

Pizza Stone vs Baking Sheet

If I had to choose, I would I always recommend a pizza stone because it produces the best results. That being said, using the back of your baking sheet works just as well. If you want, you can place the baking sheet in the oven while its preheating and then using a parchment paper, slide your pizza onto it. It’ll begin to cook the pizza instantly, and provide an even better crust. Get a nice heavy duty baking sheet for this since many warp under high heat, but you can certainly use what you have. This is the pizza stone I recommend.

The Steam Method

The steam method isn’t necessary. But, it’s brilliant. Basically, you’re increasing the temperature in your home oven similar to the Dutch oven bread method that I use to make my no knead bread. With the steam method, you place any pan like a loaf pan, with hot water in your oven after it’s at 500F.
 
Let it sit for about 10-15 minutes on the rack below where you’re going to place your pizza. During that time, you can roll out your dough, lay on your toppings, snap a photo for Instagram and add that little extra bit of cheese you were wondering if you should add (always add more cheese). Then carefully, place your pizza in. There will be a lot of steam. Cook your pizza and remove. You’ll get the most beautiful bubbly crust. Bonus points if you add cornmeal or semolina flour on the bottom. That’s my favourite way to get my ideal crust. The regular way works incredibly too, so either way, everyone will love it. 
 

What yeast to use?

I recommend using the yeast that your recipe calls for. For instant, I use SAF Instant Yeast. For active dry yeast, I love Bob’s Red Mill. They are both very affordable, is affordable in large quantities and last very long. 
Calories: 90kcal, Carbohydrates: 16g, Protein: 2.5g, Fat: 2g, Sodium: 146.5mg, Fiber: 0.5g, Sugar: 0.5g

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breads
Author: Jessica Hylton