VEGAN PIZZA DOUGH
This is an updated version of my adopted recipe. The review it had stated the pizza dough did not cook thru after toppings were added. This recipe and directions will help that problem.
Provided by lauralie41
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.
- Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.
- Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve.
VEGAN PIZZA DOUGH
Be sure to use only rapid-rise yeast to make this easy pizza dough; regular dry yeast has to be activated with hot water before it's added to the flour mixture.
Provided by Martha Stewart
Categories Bread Recipes
Time 3h
Number Of Ingredients 5
Steps:
- Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady stream; process until dough just forms a ball.
- Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 times. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500 degrees. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
VEGAN PIE DOUGH
Unrefined virgin or extra-virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.
Provided by Food Network Kitchen
Time 1h45m
Yield one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
- To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
VEGAN PIZZA MARGHERITA
Vegans needn't miss out on pizza Margherita. Our recipe combines the classic flavours of this Italian comfort food using plant-based substitutes
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 30m
Yield Makes 2 large or 4 small pizzas (serves 4)
Number Of Ingredients 10
Steps:
- Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together - this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it's too dry add a splash of cold water.
- Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
- Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
- Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
- Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top - spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
- Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.
Nutrition Facts : Calories 688 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
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VEGAN PIZZA RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- Sift the flour into a large bowl and stir in the yeast, sugar and sea salt. Stir the water into the flour with a large wooden spoon until the dough comes together and forms a soft, spongy dough.
- Transfer the dough to a work surface and knead for 5 minutes until smooth. (The dough will feel very sticky to begin with). Place in a greased bowl and cover with lightly oiled cling film.
- While the dough is rising, make the tomato sauce. Heat 2 tablespoons of the olive oil in a frying pan and fry the onion over a low heat for 5 minutes, or until softened and lightly browned.
- Tip the tomatoes into the pan and add the oregano. Season with salt and pepper. Place over a fairly high heat and cook for 8–10 minutes, or until the sauce is very thick, stirring constantly.
- Divide the dough into two even pieces, form into balls and flatten slightly. Using a floured rolling pin, roll each dough ball out on a well-floured surface until around 25cm/10in in diameter – large if you like a very thin and crispy pizza.
- Place the dough onto two baking trays, each lined with non-stick baking paper. Spread with the tomato mixture, leaving a 1.5cm/⅝in border around the edge.
- Preheat the oven to 240C/220C Fan/Gas 8. Arrange the pepper, courgette, mushrooms and artichoke over the pizzas. Sprinkle with the ground almonds and top with the olives.
- Bake for 9–10 minutes, or until the vegetables are just cooked and the dough is golden brown. Cook one at a time or one above the other. (If cooking at the same time, you may need to leave the pizza on the lower shelf in the oven for longer.)
EASY VEGAN HOMEMADE PIZZA DOUGH RECIPE - VEGANOSITY
From veganosity.com
Reviews 2Category Entree, Main CourseCuisine American, VeganTotal Time 1 hr 45 mins
- Warm 1 ½ cups of water. Ideally, the water should ideally be 110°F (43°C) to warm the yeast and get it to become active.
- When the water is warm, add the packet of active dry yeast and 1 tsp of sugar and whisk to combine. Let the yeast sit in the water for approximately 10 minutes.
- Whisk the 4 cups of flour and 1 ½ tsp of salt together until combined and with a bread dough hook attachment on the mixer, slowly add the water and yeast.
EASY VEGAN PIZZA DOUGH - KARISSA'S VEGAN KITCHEN
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5/5 (54)Category DinnerCuisine Italian, VeganTotal Time 1 hr 20 mins
- Stir together warm water, yeast, and sugar. Let activate for 10 minutes - it should become foamy. If it's not foamy, then the yeast is may be too old or your water was too hot.
- Roll out the dough on a floured surface. Use your pizza pan for size reference (this recipe makes one 12-inch thick-crust pizza.)
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