Homemade pizza crust

I got this recipe from Vegan with a Vengeance. Since we’ve gotten this recipe, we have not used another one. It makes a great pizza dough and makes enough for 2-3 crusts, depending on how big of a pizza you’re making.


  • 1 cup warm water
  • 1 ½ tbsp sugar
  • 1 (¼ oz) package active dry yeast (not rapid rise)
  • 2 tbsp olive oil, plus about 2 tsp for the rising bowl
  • 3 cups all-purpose flour
  • 1 tsp salt
  • cornmeal


  1. Test the yeast by dissolving the sugar in the warm  water and then adding the yeast. Stir the yeast a bit, until it is wet, and then let the bowl sit in a warm place for about 10 minutes. If it’s foaming and/or bubbling, the yeast is good.
  2. While you’re testing the yeast, combine the dry ingredients in a medium-sized bowl.
  3. Add the oil and the yeast mixture to the flour and salt and stir.
  4. Sprinkle flour on your counter, dump out the whole mixture and knead the dough for approximately 10 minutes (make sure you coat your hands with flour, too).
  5. Once you’re done kneading the dough, form it into a tight ball. Place in a bowl coated with 2 tsp olive oil (make sure that the bowl is at least 2 times the size of the dough ball).  Roll the dough around in the olive oil. Then let stand, covered with a damp towel or plastic wrap, for about 1 hour.
  6. Uncover the dough and give it a firm, solid punch to deflate it.
  7. Sprinkle some more flour on the countertop and dump the dough out onto it and start kneading. Knead for about a minute, or until it’s less like a sponge and more like dough. Put it back in the bowl and cover it so it can rest (we usually wait about another hour).
  8. Cut the dough in half; freeze one or both halves.
  9. When you’re ready to use the dough, preheat your oven to 500°F.
  10. While the oven is preheating, sprinkle more flour on the countertop and stretch the dough. Fortunately, there’s no “right” way to do this. We flatten the dough with our hands and then use a rolling pin to try to make it as close to a circle as possible.
  11. Sprinkle cornmeal on a pizza tray and set the crust down on it. Add whatever toppings you want.
  12. Cook until the cheese is as melted as you like it (for us, it’s about 15 minutes as we like the cheese kind of crispy).

This vegan recipe is amazing. My husband, who would eat meat-flavored yogurt if it was available, to refers this pizza crust to any others. Yes, it’s time-consuming to make but it’s totally worth it! You get a much fresher taste than with the Boboli-type crusts and the fact that the dough freezes well makes it worth it. We’ve even gone so far as to make 2 pizzas and freeze one. It’s the same as a frozen pizza but without all the disgusting preservatives. Even if you’re not a vegetarian, definitely give this one a try!


2 Responses to “Homemade pizza crust”

  1. Katherine Morgan April 10, 2010 at 9:09 pm #

    Thanks, I’m going to try this. Funny thing…I actually own this cookbook, but I have yet to make a thing from it.


  1. Reader recipe–Mexican pizza « The Empty Kitchen - April 29, 2010

    […] Homemade pizza crust […]

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