Crispy dough crust and juicy toppings – this vegan Neapolitan pizza tastes irresistibly delicious. The pizza dough does take its time to rise, but it's worth the wait. Because you'll end up with the best pizza dough served to your dining table.
Course Main Course
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Resting time 1 dayday
Servings 3
Ingredients
for the pizza dough
300mlwater(lukewarm)
approx. 500gflourtype 550
12gsalt
2gfresh yeast
for the topping
tomato sauce(see recipe for quick pizza dough)
vegan mozzarella
olive oil(for drizzling)
Instructions
Dissolve fresh yeast in lukewarm water.
Mix flour with salt.
Add the yeast mixture to the flour mixture and knead it into a sticky dough. Then knead the dough for about 10 minutes so that it becomes elastic. Cover the dough in the mixing bowl and let it rise at room temperature for 2 hours.
Knead the dough briefly, cover it again, and now let it rise in the refrigerator for 21 hours.
Then take the dough out of the refrigerator and let it rest at room temperature for 1 hour.
Divide the pizza dough into three equal pieces and shape each piece into a pizza crust. Spread tomato sauce on each pizza crust and spread chopped vegan mozzarella on top.
Drizzle the vegan pizza a little with olive oil and bake it in a preheated oven at 250 °C top and bottom heat for about 10 minutes.
Notes
Make sure to knead the pizza dough for about 10 minutes.
Instead of three pizzas, you can also make one large pizza with the dough.
You can either buy vegan mozzarella or make it yourself.
See the detailed tips and tricks for making vegan pizza at the top of the post.