Buy Now →
King Arthur’s Neapolitan-Style Pizza Crust Vegan Recipe
This is a super easy, vegan pizza dough recipe adapted from King Arthur’s Neapolitan-Style Pizza Crust Recipe that yields 4 10-inch pizzas.
Ingredients
Scale
- 4 cups or 464 grams of 00 Pizza Flour
- 1/4 teaspoon active dry yeast
- 1 teaspoon organic cane sugar
- 2 1/2 teaspoons of kosher salt
- 1 1/2 cups or 340 grams lukewarm water at 105° to 115°F
Instructions
- In a large bowl, add and evenly mix all the dry ingredients.
- Add the warm water and mix until just combined. Cover and let rise for 12-24 hours.
- After first rise, turn oven to 550°F and place pizza steel about 9-10 inches away from the broiler at the top. This preheats and the oven should be at the desired temperature of 550°F for at least half an hour before baking.
- Divide dough into four pieces, adding flour if needed to make less sticky.
- On a floured surface, knead each dough ball by taking two ends of the ball and gently stretching it out before tucking it underneath. Rotate 90 degrees so that the other two corners are also stretched out and tucked underneath. Place seam side of the balls down in a well-floured bowl and cover.
- Let dough balls rise a second time for 45-60 minutes .
- Take one of the bowls of dough and place both knuckles underneath one of the balls to stretch into a 10″ pizza, being careful to not mess with the sides. Gravity will pull at the sides and naturally to shape the pizza while the knuckles remain in the center.
- When pizza is shaped, add pizza sauce and desired toppings (except basil which I put on afterwards). Use a wooden pizza peel to transfer the pizza onto the preheated baking steel.
- Bake at 550° F in the oven on a baking steel at least 8 inches (for me it was 9 or 10 I believe) for safety for 6-7 minutes. While pizza is baking, repeat steps 7-8 for each pizza.
- Use floured pizza peel to remove from the oven and add basil upon removing pizza in the oven.
- Let cool enough to safely eat and serve.
Notes
- Using a baking steel and wooden pizza peel yields the best results
- A sufficiently but not overly floured pizza peel helps with placing and removing the pizza from the oven.
- Shaping the pizzas right before baking is best so that they don’t stick to anything.