Introduction

Discover how to make a perfectly light, airy, and chewy vegan pizza dough with an easy overnight method. This recipe requires minimal hands-on time and delivers delicious flavor through a slow, cold rise. Whether you prefer a crispy pan crust or a classic stone-baked pizza, this dough adapts beautifully.

A close-up view of a freshly baked pizza on a round gray baking pan, placed on a white marbled surface. The pizza has a thick, golden-brown crust forming the outer layer. The first layer is a bright red tomato sauce spread evenly over the base. On top of the sauce, there is a melted layer of white mozzarella cheese with a slightly stringy texture. Scattered on this are chunks of yellow pineapple and slices of fresh red tomato. Small dollops of green pesto sauce are spread across the pizza in clusters. There is a light sprinkle of dried herbs over the entire pizza adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups warm water (not hot)
1 and 1/2 teaspoons active dry yeast (traditional yeast)
1 tablespoon granulated white sugar
2 tablespoons olive oil plus more for pans and bowl
2 cups bread flour
1 and 1/2 cups all purpose flour (plus up to 1/2 cup more as needed)
2 teaspoons salt
1/4 teaspoon baking powder
1 teaspoon granulated garlic (powder)
Fine yellow cornmeal for dusting pans (optional)

Instructions

Step 1: Proof the yeast by combining warm water, active dry yeast, and sugar in a stand mixer bowl or large mixing bowl. Stir gently and let it sit for 5 to 10 minutes until foamy. Then stir in 2 tablespoons of olive oil.
Step 2: In a separate bowl, mix bread flour, all purpose flour, salt, baking powder, and garlic powder. Keep the extra 1/2 cup of flour nearby in case you need it.
Step 3: Add the flour mixture to the yeast mixture. Using a dough hook on low speed, mix until all the flour is incorporated and the dough feels slightly tacky. Add flour a tablespoon at a time if needed. Increase the mixer speed to medium-low and knead for 5 to 7 minutes until the dough is smooth and springs back slowly when pinched.
Step 4: Lightly oil a bowl with 2 teaspoons olive oil, place the dough inside, and coat it with the oil. Cover tightly with plastic wrap and let rise at room temperature for 3 to 4 hours until doubled.
Step 5: Turn the dough onto a counter, deflate it, and fold it over itself like a quesadilla several times to develop gluten and trap air bubbles. Shape into one or more balls depending on your pizza size preference. Place dough balls in lightly oiled, lidded containers and refrigerate for 24 to 72 hours. This slow rise enhances flavor and texture.
Step 6: When ready to bake, let dough come to room temperature for 30 minutes to 1 hour. Preheat oven to 475°F (246°C), placing a pizza stone inside for at least 30 minutes if using. Roll or stretch dough, add toppings, and bake for 12 to 15 minutes.
Step 7: For pan pizzas, oil the pizza pans generously and optionally dust with cornmeal. Use 3 dough balls for 9-inch pans, 2 for two 12-inch pans, or 1 for a large sheet pan. Press dough into pans, dimple with fingers, brush edges with olive oil, add toppings, and bake until crust is golden brown.
Step 8: For pizza stone baking, roll or stretch dough and place it on a floured pizza peel or parchment paper dusted with cornmeal. Add toppings, then slide pizza onto the preheated stone and bake until golden brown.
Step 9: For perforated pizza pans, oil and dust pans with cornmeal if desired, add the rolled dough, brush edges with olive oil, top, and bake 12 to 15 minutes until crust is golden.

Tips & Variations

Use fine yellow cornmeal on pans or pizza peel for an extra crispy crust texture.
If dough feels too sticky, add flour a little at a time during kneading but avoid adding too much to keep dough tender.
For enhanced flavor, allow dough to ferment in the refrigerator up to 72 hours.
If you don’t have a stand mixer, mix with a wooden spoon and knead by hand on a floured surface.
Freeze dough after the first rise for up to 3 months; thaw in the fridge overnight before use.

Storage

Store the pizza dough balls in lightly oiled, airtight containers in the refrigerator for up to 3 days. For longer storage, freeze dough after the first rise, tightly wrapped or in freezer-safe containers, for up to 3 months. To use frozen dough, thaw overnight in the fridge then bring to room temperature before baking. Leftover baked pizza keeps well covered in the refrigerator for 3 to 4 days and reheats nicely in a hot oven or skillet to restore crispness.

How to Serve

A close-up of four slices of pizza arranged on a wooden board, resting on a white marbled surface with a white cloth featuring thin black stripes at the edge. The pizza has a golden brown crust as the bottom layer, topped with a smooth red tomato sauce spread evenly over the dough. On top of the sauce, there is a layer of melted white cheese, sprinkled lightly with shredded cheese strands. Large slices of red tomato and chunks of pale yellow pineapple are placed unevenly on the cheese, along with small dollops of dark green pesto sauce. The textures show slight bubbling in the cheese and herbs sprinkled lightly over the toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dry yeast instead of active dry yeast?

Yes, active dry yeast is recommended, but instant yeast can be used as a substitute. If using instant yeast, you can mix it directly with dry ingredients without proofing. Adjust rising times accordingly.

What if I don’t have bread flour? Can I use only all-purpose flour?

You can use all-purpose flour alone, but the dough may be less chewy and elastic. Bread flour has higher protein content which helps create a better texture, but all-purpose flour works well for a delicious homemade pizza crust.