Once you have tried this vegan pizza dough recipe, you’ll never try another
Is dough for pizza from a plant? Absolutely! pizza dough is made like bread, from Strong bread flour (high in gluten), fine semolina (makes the dough crispy), salt, olive oil and water.
In a jug, mix 14gm of dried yeast (2x7gm packets) into 650ml of slightly lukewarm water (not too hot otherwise the yeast will not. work) and leave for a few minutes to activate.
Mix the strong bread flour and semolina flour together and make a well in the middle.
Pour the Olive oil and the yeast water into the well. Using a wooden spoon, bring the flour in gradually from the sides and mix it into the liquid. Keep mixing, turning the bowl and drawing the flour in, and when it all starts to come together, turn it out onto a floured surface and work the rest of the flour in with your hands.
Knead for 10 mins or until you have a smooth, springy dough. cut the ball in half and knead both back into balls. Place the balls of dough into two flour-dusted bowl. Cover the bowl with a cling film and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, cover with a damp cloth and get ready to make pizza.
ingredients 
mix the yeast and let activate 
mix the bread and semolina flours 
make a well 
pour in the yeast water and olive oil 
bring from the sides to make lump 
turn out onto a surface and knead 
and knead 
and knead 
divide into 2 
put somewhere warm fror an hour 
1 hour later 
tear off a small ball and roll on a semolina floured surface 
ready for toppings,
Pizza dough
Equipment
Ingredients
- 800 gm strong bread flour
- 200 gm semolina flour
- 14 gm dried yeast – 2 x 7gm packets
- 650 ml luke warm water
- 2 tbsp olive oil
Method
- Mix the strong bread flour and semolina flour together and make a well in the middle.
- Pour the yeast water into the well and the olive oil, using a wooden spoon, bring the flour in gradually from the sides and mix it into the liquid. Keep mixing, turning the bowl and drawing the flour in, and when it all starts to come together, turn it out onto a floured surface and work the rest of the flour in with your hands.
- Knead for 5 mins or until you have a smooth, springy dough. cut the ball in half and knead both back into balls. Place the balls of dough into two flour-dusted bowl. Cover the bowl with a cling film and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, recover with a damp cloth and get ready to make pizza.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
2 thoughts on “Pizza dough”
I love this recipe, the addition of the semolina flour really adds to that Italian feel to the pizza.
the only tweak I do is I leave out the olive oil and it is still amazing.
Once you have tried this vegan pizza dough recipe, you’ll never try another, its perfect.
thank you for the comment – yes the pizza base is thin and crispy with the semolina flour