How To Make Vegan Pizza Dough Next Level

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

Start by dissolving 5 g of fresh yeast in 300 g of cold water.

Add 5 g of brown sugar to the yeast mixture and stir until it turns a brownish color.

Combine 400 g of flour with the yeast mixture until it forms a liquid texture.

Cover the mixture and let it sit at room temperature for 1 hour, then refrigerate for 16 to 24 hours.

After 24 hours, retrieve the Polish from the fridge.

In a mixing machine, add the Polish, 200 ml of cold water, 400 g of flour, and 15 g of salt.

Start mixing at speed number one to incorporate the ingredients.

Gradually add 1 tablespoon of basil pesto to the mixture, ensuring it is added little by little.

If the dough becomes too sticky, adjust by adding more water as needed.

Once the dough is well mixed, add a handful of seeds on top and knead them in.

Form the dough into a ball, adding olive oil on your hands to prevent sticking.

Let the dough rest for 20 to 30 minutes in a container, covered.

After resting, divide the dough into four balls, each weighing about 280 g.

Shape each piece into a ball, ensuring the top is smooth to create a nice rise.

Place the balls in a container, spaced apart, and let them rise for 1 to 2 hours at room temperature.

After rising, prepare to stretch the dough by dusting flour on the surface.

Gently stretch the dough from the bottom to the top, being careful not to poke holes in it.

Once stretched, brush olive oil on the surface of the dough.

Add toppings such as yellow cherry tomatoes and chopped bell pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens