Can I freeze vegan pizza dough?

Yes. After the first rise, divide and shape the dough into balls. Lightly oil each one, slip into a zip-top bag, and freeze for up to 3 months. Thaw overnight in the fridge, then let rest at room temp for 30 minutes before stretching and baking.

How long should vegan pizza dough rise?

At room temperature, plan for 1½–2 hours, or until the dough doubles in size. For more flavor and easier stretching, try cold fermenting in the fridge. This slow rise creates complex flavor and a crust that browns beautifully.

Why is my vegan pizza dough not rising?

A sluggish rise usually means one of three things: your yeast has expired, the water was too hot/cold, your kitchen is too cool, or you didn’t give it enough time. Make sure your yeast is fresh, the water is about 100°F, and the dough is kept somewhere draft-free. If it’s chilly, expect the rise to take longer.

Easy Vegan Pizza Dough | Olives for Dinner

Ingredients

4 cups Tipo 00 flour
1 teaspoon salt
1/2 tsp active dry yeast, dissolved in 1 1/4 cups lukewarm water
Olive oil, for oiling the bowl and brushing the crust

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Instructions

Mix the dough: In a large bowl, combine the 00 flour and salt. Stir the yeast into the lukewarm water until dissolved. Pour into the flour mixture and stir with a sturdy spatula until a shaggy dough forms.
Knead: Transfer to a floured surface and knead for 8–10 minutes, until the dough is smooth and elastic. (It should spring back when poked and feel slightly tacky but not sticky.)
First rise: Place in a lightly oiled bowl or glass container, cover, and let rise at room temperature for 1½–2 hours, or until doubled in size.
Divide & rest: Punch down gently, then divide into 2 portions. Form into balls, cover, and let them rest for 20 minutes. This relaxes the gluten and makes stretching easier.
Shape your pizza: Working with one ball at a time, press and stretch the dough into a 10–12 inch circle. Use gravity by letting the dough hang over your knuckles—no need to overwork it.
Add toppings: Place the pizza onto parchment paper. Add sauce and vegan pizza toppings of your choice. Brush the edges with olive oil and sprinkle with a little coarse salt, if desired.
Bake: Preheat a pizza stone or steel at 450–475°F for at least 20 minutes. Transfer the pizza (on parchment) to the stone, then slide the parchment out after 2–3 minutes if you want maximum crisp. Alternatively, bake on a lightly oiled baking sheet for 10–12 minutes. In either case, the crust should be golden and crispy.

Notes

Hydration check: The dough should feel tacky, not sticky. Too wet? Dust with a little flour. Too dry? Knead in a teaspoon of water at a time.
Make-ahead: After the first rise, refrigerate the dough up to 3 days. This slow fermentation builds flavor. Let it rest 30-60 minutes at room temperature before shaping.
Freezing: After the first rise, portion into balls and freeze in oiled zip-top bags for up to 3 months. Thaw in the fridge overnight, then let rest before shaping.
Baking surface: A preheated pizza stone or steel gives the best oven spring and crisp bottom. If you don’t have one, a lightly oiled baking sheet works too—it produces a slightly softer crust but still bakes up golden and delicious.
Batch baking: Two pizzas can bake at once if your oven fits, but rotate halfway through. For maximum crispiness, bake one at a time.
Storage: Wrap cooled pizza tightly and refrigerate for up to 3 days. Freeze slices in a single layer, then transfer to a bag for longer storage.
Reheating: Reheat at 375°F on a sheet pan or a stone for 8–10 minutes, until the crust crisps up at the toppings are warmed through. Avoid the microwave—it steams the crust and makes it gummy.

Author: erin wysocarski
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Baked, Kneaded
Cuisine: Italian
Diet: Vegan