|Nutritional Guidelines (per serving)|
|Servings: 1 lb. (2 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is a basic pizza dough recipe for vegan and dairy-free pizzas. If you prefer, you can also create pizza dough with whole wheat flour, instead.
Gather the ingredients.
In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly.
Add the olive oil, flour, and salt, adding more flour as necessary until forming a soft dough. The dough should pull away from the sides of the bowl and should feel just a little sticky.
On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic.
Place the dough in a well-oiled bowl, covered, in a warm place for about 1 hour, or until the dough has doubled in bulk. (I usually place a bowl of warm water beneath my dough bowl to help it rise, especially if the air in my kitchen feels dry.)
Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead the dough for several minutes until smooth and elastic.
Use immediately to make pizzas or stromboli, or wrap tightly in plastic wrap and refrigerate until ready to use.
- If your yeast does not bubble when you combine the ingredients in step one, toss the batch and do this step again, as you most likely have “dead” yeast.