Saturday was national vegan pizza day! We celebrated a day early because we had other plans on Saturday. I do believe that this may be the most perfect pizza dough you’ve ever had. And of course, you’re welcome! 😉
Perfect pizza crust (makes two pizzas)
2 cups Unbleached All Purpose Flour
1 1/2 cups Whole Wheat Pastry Flour (you can use regular whole wheat flour but it won’t be as fluffy and light… go for the pastry flour!)
1 Tablespoon Canola or EVOO
1 packet yeast
1 1/3 cup warm water
1 teaspoon salt
pinch of sugar
(I use my food processor with the bread blade for this. Or you could use a stand mixer. Or you can even mix by hand if you want.)
Dissolve yeast in warm water with a pinch of sugar. Let it dissolve until it starts getting foamy. (if it doesn’t foam your yeast are most likely dead)
Add your flours and salt.
Let ‘er rip!
As its going, stream in your oil.
Let it go until it comes together and looks like dough. If it’s really sticky you may have to add a little more flour.
Form it into a ball and put it in a bowl. Let it rest covered in a warm place for an hour. It will be all nice and puffy like this.
Divide it in two. I like to freeze one for later.
Roll your dough out. Be careful not to over work it or it will be tough.
Top with your fav toppings. We did ours margherita style. A little sauce, Daiya Cheese, torn basil leaves, and slices of Roma tomatoes.
Bake at 425 F until the crust is a nice golden brown and the cheese is melty.