Easy Pizza Dough

This is the recipe we use to make our homemade pizza dough from scratch. It’s been inspired and adapted from other recipes we found online. It’s fairly easy and you don’t NEED a food processor to make it, but it helps.

INGREDIENTS:

1 + 1/4 cups warm water

(the water should be warm to the touch, to activate the yeast - if it’s too hot, or it may kill the yeast!)

1 package active dry yeast (2 + 1/4 tsp)

1 tsp sugar

3 cups all purpose flour

1 + 1/2 tsp salt

3 tsp olive oil

dash of cornmeal (optional)

METHOD:

1 - Add warm water to a glass measuring cup (easy for measuring, mixing and pouring) along with the yeast and sugar. Mix and set aside for at least 5 minutes, the yeast will activate and get foamy.

2 - Add the flour and salt to your food processor. Turn the food processor on and pour in the liquid ingredients while mixing: olive oil and foamy yeast mixture. When dough won’t mix together anymore, empty it out on to a clean, lightly floured surface and knead with your hands until combined fully. If you are not using a food processor, mix together with your hands in a large mixing bowl at first, then transfer to lightly floured surface and knead until well combined. No need to knead any further.

3 - Lightly grease a medium sized mixing bowl with olive oil, and place the dough ball into the bowl. Cover with a clean kitchen towel and set in a warm place to rise for 1 hour.

4 - After 1 hour, your dough should have risen to at least double the size. Heat your oven to 415°F. Add dough to a clean, lightly floured surface, and press down with your hands to create a thick flat disc shape. Gently lift the dough, and place it on top of your knuckles/fists to stretch the dough from the center, rotating gently. This allows gravity to help stretch the dough from the center out, until it reaches the desired shape. Be careful not to rip the dough. Check out some videos online if you’re unsure how to do this. It definitely takes some practice to nail it. You can make one big pizza, four personal sized pizzas, or one medium pizza and some garlic knots.

5 - Sprinkle some cornmeal (or flour) on the baking sheet you’ll use to bake the pizza, to help prevent sticking. A round baking sheet with small holes is best for pizza, but any one will work. Spread the dough evenly on the pan and gently create a crust along the edge.

6 - Add your sauce and desired toppings.

Suggested Toppings: vegan cheese, tomatoes, onions, bell peppers, mushrooms, olives, roasted garlic, roasted red peppers, fresh basil, spinach, artichokes, pepperoncini peppers, hot pepper rings, jalapeño peppers, vegan pepperoni, vegan chorizo crumble, vegan parmesan cheese, etc.

7 - Bake the pizza in the oven for 15-20 minutes. (We find 17 minutes is perfect for our oven). You’re looking for the crust to be a light golden colour. Remove from oven and let cool a few minutes. Lift up the pizza with a spatula to ensure the bottom center of the pizza is cooked through. Slice with a pizza cutter or a large knife, serve and enjoy!

Makes: Either 1 large pizza, 4 personal sized pizzas, or 1 medium pizza and some garlic knots

Prep time: 1 - 2 hours

Cook time: 15 - 20 minutes

Store: This dough can be stored in the fridge or freezer for later use, after letting it rise fully:
Fridge - In a bowl, covered with plastic wrap (or better eco-friendly alternative) to keep moisture in. Keeps for up to 2 weeks. Allow to reach room temperature for a couple hours before using.

Freezer - Well-wrapped and sealed, will keep for up to a month. Simply thaw in the fridge overnight, and then at room temperature for a couple hours when ready to use it.