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Overnight Vegan Pizza Dough Recipe

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★★★★★

4.8 from 94 reviews

This Overnight Vegan Pizza Dough recipe delivers a light, airy, and chewy crust with a crispy edge. Made using bread and all-purpose flours, active dry yeast, olive oil, and flavored with garlic powder, it features a slow rising process in the refrigerator for enhanced flavor and texture. Perfect for shaping into pan pizzas, stone-baked pizzas, or perforated pan pizzas, this versatile dough is easy to prepare ahead of time and vegan-friendly.

Ingredients

Scale

Wet Ingredients

  • 1 and 1/2 cups warm water (not hot)
  • 2 tablespoons olive oil plus more for pans and bowl

Dry Ingredients

  • 1 and 1/2 teaspoons active dry yeast (traditional yeast)
  • 1 tablespoon granulated white sugar
  • 2 cups bread flour
  • 1 and 1/2 cups all purpose flour (plus up to a 1/2 cup more as needed)
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon granulated garlic (powder)

Optional for Baking

  • Fine yellow cornmeal for dusting pans (optional)

Instructions

  1. Proof Yeast: In a stand mixer bowl or mixing bowl, combine warm water, active dry yeast, and sugar. Stir briefly and let sit for 5 to 10 minutes until the yeast foams up on top. Stir in 2 tablespoons of olive oil once foamy.
  2. Mix Dry Ingredients: While yeast is proofing, whisk together bread flour, 1 and 1/2 cups all-purpose flour, salt, baking powder, and granulated garlic powder in a separate bowl. Keep up to 1/2 cup extra flour aside for adjusting dough consistency.
  3. Make the Dough: Pour dry flour mixture over the yeast mixture. Attach dough hook to stand mixer, mix on low speed until incorporated. If dough is too sticky, add flour one tablespoon at a time until slightly tacky but manageable. Increase speed to medium low and knead for 5 to 7 minutes until the dough is smooth, soft, and springs back slowly when pinched. Scrape bowl and dough hook as needed. Dough should stick lightly to bottom but not sides.
  4. First Rise: Coat a clean bowl with 2 teaspoons olive oil. Add dough ball and toss to coat. Cover tightly with plastic wrap and let rise at room temperature for 3 to 4 hours or until doubled in size.
  5. Strengthen and Shape Dough: Deflate dough on countertop, press flat, fold over like a quesadilla, press and turn, repeat 3 more times to develop gluten and trap air bubbles for soft, airy crust. Shape into one large ball or divide into 2 or 3 smaller balls. Place dough balls into lightly oiled, lidded containers large enough for expansion.
  6. Second Rise (Cold Fermentation): Refrigerate dough for 24 to 72 hours. Flavor and texture improve with longer fermentation. If freezing, do so at this stage.
  7. Prepare for Baking: Remove dough from fridge and let come to room temperature for 30 minutes to 1 hour before shaping (can roll cold in a pinch). Preheat oven to 475°F and place pizza stone in oven for at least 30 minutes if using.
  8. Pan Pizza: For thicker, crispy crust, use 3 balls for 9-inch pans, 2 balls for 12-inch pans, and 1 ball for a large or sheet pan pizza. Oil pans with olive oil (1 tablespoon for 9-inch, 2 tablespoons for 12-inch, more for large). Optionally, sprinkle cornmeal for extra crunch. Place dough in pan and flatten with hands, dimpling dough with fingers. Rest if dough springs back. Brush edges with olive oil. Add sauce and toppings. Bake 12 to 15 minutes until deep golden brown.
  9. Pizza Stone Baking: Roll or stretch dough on floured surface, place on floured pizza peel dusted with cornmeal if desired. Brush edges with olive oil. Add sauce and toppings. Slide pizza onto preheated pizza stone. Bake 12 to 15 minutes until crust is golden brown. If no peel, assemble pizza on parchment paper to slide onto stone; paper can be removed after crust sets.
  10. Perforated Pizza Pans: Roll or stretch dough, oil perforated pan and sprinkle cornmeal if desired. Place dough on pan, brush edges with olive oil. Add sauce and toppings. Bake 12 to 15 minutes until golden brown.

Notes

  • Ensure water is warm but not hot to avoid killing yeast.
  • Extra flour may be needed depending on humidity and flour type.
  • Longer cold fermentation (up to 3 days) enhances flavor and texture.
  • Letting dough rest if it springs back during shaping helps relax gluten.
  • Using a pizza stone preheated for 30 minutes improves crust crispiness.
  • Optionally dust pans and peel with cornmeal for extra crunch and to prevent sticking.
  • This dough is vegan, use your favorite vegan pizza toppings to keep it plant-based.

Keywords: Vegan pizza dough, overnight pizza dough, homemade pizza crust, vegan pizza recipe, slow rise pizza dough, easy pizza dough

Find it online: https://platedbyemma.com/overnight-vegan-pizza-dough-recipe/