I recently had a grilled pizza party and tried using three different pizza dough recipes. Here are the recipes and some comments about them.
Pizza Dough Recipes
Number 1: Vegan Cornmeal Pizza Crust
One batch I made was this vegan cornmeal pizza crust, but I used 1-1/2 teaspoons of yeast, not Tablespoons, like the recipe says. I also used bread flour instead of the all-purpose or spelt flour that recipe calls for.
I just threw everything into my bread machine and let it do all the work. This made a crust that had a tendency to have holes in it, because of the cornmeal.
But it also made a wonderfully crunchy crust that still had some chewiness to it. So you might prefer that if you are a fan of thin, crispy crust pizzas.
Number 2: Vegan Pizza Dough
A second dough batch was a roll recipe, which I always use for pizza. It makes a softer, somewhat chewy dough that is easy to work with.
Vegan Pizza Dough Recipe
1 cup warm water
1-1/2 Tablespoons oil
1-1/2 teaspoons salt
3 Tablespoons sugar
3 cups bread flour (I sometimes substitute up to half with whole wheat flour)
1-1/2 Tablespoons soy flour–you can just substitute more flour
1-1/2 teaspoons yeast
Throw all ingredients into the bread machine on dough cycle. After it is done, punch it down and let it sit, covered with a cloth, for another 30-60 minutes before rolling or shaping.
Number 3: No Knead Pizza Dough
I wanted to be sure to use a no-knead recipe also, because it’s easy to make, you don’t need to knead it, you don’t need a bread machine, and the long, slow ferment overnight in the refrigerator makes for better flavor.
Unfortunately, no-knead doughs are softer and stickier and wetter than normal doughs, so you may have trouble using it. In fact, we ran into big trouble.
I had stacked the shaped raw dough rounds on pieces of waxed paper and stacked them on top of each other. But by the time they were supposed to hit the grill, the waxed paper had softened and stuck to the dough so much, I was unable to scrape it off and had to throw away almost the entire batch.
I used the same recipe a few nights later, again to make grilled pizza, and changed a few things based on the problems the first time.
I made sure the dough wasn’t too terribly wet (although it will be wetter than a normal dough.)
I used lots of flour on the waxed paper sheets.
I did not stack dough rounds on top of each other. I placed one round on each plate, on top a sheet of waxed paper dusted generously with flour.
I grilled them almost immediately after rolling/shaping them, rather than letting them sit around, so that they wouldn’t make the waxed paper soft.
I used liberal dusting of flour so my hands did not stick as I was working the dough, and so it wouldn’t stick to the counter, but I didn’t add the flour to the dough. Part of the reason the dough is so good is because of all the moisture.
No-Knead Vegan Pizza Dough Recipe
Adapted from this recipe.
4 cups bread flour
2 Tablespoons sugar
1-1/4 teaspoon salt
3/4 teaspoons yeast
1-3/4 cups warm water
2 Tablespoons olive oil
In a large bowl, mix together the flour, sugar, salt and yeast. Make a well in the center and add the olive oil and water.
Use a spoon or your fingers to mix the dough just enough until it comes together into a ball.
Knead it a few times to pick up all the straggly bits. You may need to adjust the amount of water or flour by about 2 Tablespoons to get the correct consistency.
Place the ball into a plastic bag and close it loosely, because the dough will expand and gas will be given off as fermentation occurs. Place it in your refrigerator overnight.
The next day, open the bag and use your hand (wet it with water, if necessary) to fold the dough over onto itself just about 7 times.
Return it to the refrigerator. Take it out 2 hours before you plan to shape the dough and let it come to room temperature.
(See the tips above for working with the dough.)
This dough was more elastic than the other two. There were large holes in it from the yeast action. The finished pizza was chewy and tasty.
You might decide to attempt this dough, especially if you’ve made other no-knead bread recipes before. If you haven’t made homemade pizza before, I’d recommend the second recipe to start with, as it’s the easiest to work with and gives great results.