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Vegan Pizza

Quick and easy recipe with short or overnight leavening for a crispy and fluffy high-hydration pizza
Prep Time4 hours
Cook Time12 minutes
Leavening3 hours
Total Time4 hours 30 minutes
Course: Dinner, Dinner, Lunch, Main Course, Lunch
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: baked, ciabatta, crispy, Dinner, cheese, Italian food, vegan, vegan food, vegan
Servings: 2 pizza pans
Author: LuvveLovesFood
Const: low

Equipment

  • Kneaderyou can also knead the dough by hand

Ingredients

For the dough:

  • 500 g 00 flour for pizza
  • 350 g Water at room temperature
  • 10 g Fresh beer yeast
  • 10 g Salt

To garnish the pizza:

  • 1 Vegan mozzarella cheese Fermaggio Smoked Mozzarella
  • 2 Tbsp Vegan pesto (you can dilute it slightly with water)
  • 1 handful Kalamata olives
  • 1 handful Artichokes in oil
  • 1/2 Sliced red onions

Instructions

  • Pour 500 g 00 flour into the bowl of the mixer (if working by hand in a large bowl).
  • Add fresh brewer's yeast by crumbling it into 250-300 g water. Make sure it is dissolved by stirring well.
  • Start the dough hook of the mixer on the lowest speed and add the water in a trickle.
  • Knead the dough until the water is evenly incorporated and gradually add the remaining 50-100 g water until the dough is sticky.
  • Add salt and continue kneading the dough for about ten minutes.
  • Once the dough is homogeneous and not too sticky, transfer it to a lightly floured work surface, make a few inward folds and shape the dough into a round shape.
  • Transfer the dough to the bowl, cover with a cloth and leave to rest for 30 minutes.
  • Then divide the dough into equal portions. With the quantities in this recipe you can make two pizzas the size of the oven tray, alternatively 3 smaller pizzas.
  • Knead each ball to form a pizza ball using circular movements to stretch the dough.
  • Place the dough pieces in a plastic container (trying not to let them touch each other, you can also use one container for each ball) and let the dough rise in the fridge for at least 3 hours (you can let the dough rise for up to 72 hours).
  • The dough is ready when pressing the tip of the finger lightly into the dough and the distinct shape of the finger remains.
  • Meanwhile, prepare your pizza topping ingredients.
  • Turn on the oven at maximum temperature (250°C+) in static (above-below) plus fan function.
  • Then with plenty of durum wheat flour on the work surface, roll out the dough in circular movements to form your pizza. If you can lift the dough to stretch it well
  • Once you have rolled out your pizza, transfer it to the baking tray with baking paper and garnish your pizza.
  • Then put the baking tray in the oven by placing it on the bottom of the oven and bake for 6 minutes.
  • After 6 minutes, turn the pizza 180 degrees and place it on the first level from the bottom of the oven and bake for a further 6 minutes (depending on the power of your oven) until the desired baking time is reached.
  • Voila, cut your slices and enjoy!

Notes

Note that each flour and each water act slightly differently. Experimenting will allow you to find the perfect amount for the ingredients you use.
You can also try dissolving the brewer's yeast in water and then adding it to the dough instead of crumbling it into the flour.
This recipe I tried to let it rise from 3 to 72 hours. A 72-hour rise allows you to get a more elastic dough (thus stretching your pizza more) and gets a higher crispness. In any case, even a 3-hour leavening ensures a great homemade pizza, especially if you don't have time for a longer leavening.