Okay, maybe all pizza dough is vegan, I haven’t done a whole lot of research on this. But I was looking for a dough that was dairy free, and found that a lot of recipes I found actually contained a bit of milk. I wanted to eliminate dairy (as sometimes I just don’t have a whole lot of milk on hand) and I wanted something that had ingredients you didn’t need to refrigerate.
This recipe is simple and doesn’t need that much rising time (which is another thing I avoid when cooking with Z, we both believe in instant gratification).
This is what you’ll need (makes 2 balls of dough)
2 pkgs yeast
5 cups flour
2 cups warm water
2 tea salt
This recipe is one I found in Gourmet Magazine from July 2009 (I found it in my stash of must try recipes!) I adapted the amount of flour.
Mix together the yeast, 2 tbsp flour and 1/2 cup warm water. Let stand 10-15 minutes until foamy.
Next stir together salt and 3 cups flour in a large bowl. Add yeast mixture and 1 1/2 cups warm water. Stir until smooth. Add remaining flour in half cup batches until dough comes away from the sides of the bowl and is smooth.
Knead on a floured surface about 10-12 minutes. Dough should become less sticky, more pliable and smooth. Form into two balls, tucking loose bits underneath. Put into two separate bowls, covered with flour and then cover the bowl with plastic wrap.
Let rise in a dark, draft free place for 1 1/2 hours. Dough should have doubled after this time.
Z and I made 2 pizzas, a salami and cheddar pizza and a salami, caramelized onion and blue cheese pizza. This image is of the latter, before my husband ate it the next day at work…sorry for the quality.
The dough was great. Crust was crispy but chewy and when rolled you could get any consistency crust you’re looking for!