Vegan Pizza Dough (Neapolitan)

What to expect?

This airy and light vegan pizza dough is just like the classic Italian Naples pizza crust: crispy on the outside and soft and tender on the outside. In this straightforward, five-ingredient recipe, we provide three different methods to make your crust: In a regular oven with a lined baking tray, in an oven with a pizza stone or steel pan, and in a pizza oven. All of the above baking methods will produce a delicious, bubbly crust that is the perfect base for your homemade pizza!

Why you will love this vegan pizza dough recipe:

• It does not require many ingredients – This simple homemade pizza dough recipe only requires five easy-to-find ingredients.
• There are many ways to make it – This recipe provides three different ways to bake the dough as well as several other variations to create the perfect crust to suit your preferences.
• It is delicious – This vegan crust has the perfect texture, soft on the inside and crispy on the outside.
• It has been tested and perfected – This recipe has a year of work put in to develop a classic Italian Naples pizza crust that the whole family will love! Look below at how amazing this vegan margarita pizza is.

Ingredients

This vegan pizza dough requires just a few essential ingredients that you can find at your local grocery store and in your pantry!

• Pizza flour (Type “00”) – You don’t get the same result if you use all-purpose flour. It will be less fluffy. We prefer to use pizza flour from Italy.
• Water
• Dry yeast – We prefer to use the same brand as the pizza flour.
• Salt
• Semolina flour – You will use this to dust the dough. You don’t need to buy a special brand. A simple one would do.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Making the pizza dough

1. Weigh the flour, water, dry yeast, and salt with a scale for the best result.
2. Whisk the flour and dry yeast in a large mixing bowl to loosen up the flour.

3. Add lukewarm water to the bowl and use a spatula to mix the flour with the water gently. Scrape the side of the bowl occasionally to ensure all ingredients are incorporated.

4. When the flour is well mixed and becomes too difficult to mix with the spatula, switch to using your hand to knead the dough. If using a stand mixer with a kneader, use it at a low speed.
5. Knead the dough for 4-5 minutes, then fold in the salt. Try to squeeze the salt into the dough to ensure it is well-mixed. Why only now? Because salt lessens the effect of the yeast, and this way, the yeast can already work on the dough.

5. Continue to knead the dough for an additional five minutes. It is ready when the dough is no longer sticky and has a gluey texture that does not break apart easily when pulled.

Proofing the dough

1. To proof the dough, cover the dough with plastic wrap or a kitchen towel and let it sit at room temperature for at least one hour to let the pizza dough rise. The dough should double in size during this process.

2. Divide the dough into three smaller pieces using a knife or a dough scraper. Form each part into dough balls by using your hands to fold one side of the dough to the other side. Turn the dough 90 degrees and repeat until you have a smooth and tight dough ball surface.
3. Place the three dough balls into three separate containers. Lightly spread olive oil across the container to prevent the dough from sticking to the sides. Let the containers sit for 15-20 minutes, or place them in the refrigerator for up to two days until ready to use. By day two, it will fill the container almost completely.

Shaping the pizza crust

1. Transfer one dough ball from the container to a flat, lightly floured surface and lightly dust it with semolina or cornmeal. Sprinkle the top with flour, if needed (or turn the dough upside-down).
2. Use your fingertips to gently depress the dough ball while stretching and pulling to create a 10-inch circle (approximate). If you prefer a bubbly outer crust, do not depress the edges.

Baking on a baking tray in the oven

1. Preheat the oven to 390 Fahrenheit (ca. 200 °C) for at least 45-60 minutes.
2. Line a baking tray with parchment paper and transfer the pizza crust dough to the try by hand. Gently arrange it back to a circle shape.
3. Spread your tomato sauce of choice across the dough (I recommend our no-cook pizza sauce or marinara sauce) and add your favorite toppings.
4. Bake for 10-15 minutes or until the outer crust starts to turn color. Do you see the airy, fluffy crust?

Baking on pizza stone in the oven

1. Preheat the oven to 480 Fahrenheit (ca. 250 °C) for at least 45-60 minutes. Place a pizza stone in the highest position of the oven.
2. Using your hands, transfer the pizza crust to a baker’s peel. Gently arrange it back to a circle shape.
3. Spread your sauce of choice across the dough (no-cook pizza sauce or marinara sauce) and add your favorite toppings.
4. Turn on the top broiler in the oven and transfer the topped pizza to the preheated pizza stone. Bake for 6-8 minutes until the crust is firm, charred in spots, and the cheese is bubbling.

Baking in pizza oven

1. Preheat the pizza oven to 840 Fahrenheit (ca. 450 °C).
2. Using your hands, transfer the pizza crust to a baker’s peel. Gently arrange it back to a circle shape.
3. Spread your sauce of choice across the dough (no-cook pizza sauce or marinara sauce) and add your favorite toppings. The below one is our vegan pepperoni pizza.
4. Transfer the topped pizza to the pizza oven. Bake for 1-4 minutes (depending on the type of pizza oven) until the crust is firm, charred in spots, and the cheese is bubbling.

Cooking tips

• Use a digital scale to weigh your ingredients (flour, water, yeast, salt) for consistent results. 
• Do not refrigerate the dough for longer than two days. The longer it stays in the fridge, the more the yeast will overwork the dough and cause it to fall apart.
• If you prefer not to have a bubbly outer crust, poke small holes in the crust with a fork before putting it in the oven.

Variations

• Different pizza flour – Instead of premade pizza flour, you can make the dough using all-purpose flour. However, you may not get such a fluffy crust around the edges. We also have a gluten-free pizza crust recipe if you can’t have wheat.
• With seasonings – Add tasty herbs and spices such as garlic powder, red pepper flakes, dried oregano, parsley, and dried or fresh basil. Or, use an Italian spice blend.
• Buttered crust – Brush the crust with vegan butter after removing it from the oven for a buttery flavor.
• Thin crust – If you prefer thin, crispy dough, use a rolling pin to stretch the dough out to a 12-inch (30cm) circle.
• Vegan cheese stuffed crust – Sprinkle vegan cheese around the edge of the crust and roll it over into a ring to create a cheesy, delicious stuffed crust.

Equipment

• Rolling mat
• Glass mixing bowl
• Non-stick baking sheet
• Iron pizza stone
• Baker’s peel – We have a simple wooden one, which works perfectly.
• Pizza oven – While Ooni pizza ovens are quite popular, we have a cheaper brand. And it gives us delicious pizzas effortlessly.

Storing tips

If you plan on making your vegan pizza dough in advance, use the following storage tips to ensure the freshest and easy-to-work dough.

Store the dough ball in an airtight container in the refrigerator for up to two days. 

I have not tried freezing this dough, but considering I store my fresh yeast in the freezer with no problem, I’m sure freezing the dough will not be a problem! After proofing and dividing the dough, wrap each piece tightly in plastic wrap, then place it inside a zippered plastic bag and into the freezer. Defrost at room temperature for one hour before using. 

FAQs

More vegan pizza recipes

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Vegan Pizza Dough (Neapolitan)

Nandor Barta

If you are looking for an easy vegan pizza dough to make your homemade pizza, you are in the right place! This Italian Naples-inspired crust is incredibly light and airy, with a soft inside and crunchy outside. We have been perfecting it for years. We even provide three different ways to bake it, all delivering delicious pizzeria-style results!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Proofing 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Servings 3 25 cm (10-inch) pizzas

Calories 610kcal

Equipment

Pizza peel

Pizza stone

Pizza oven

Visit our Amazon Shop for all pizza essentials

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4 cup Pizza flour 00 type
• ▢ 1+¼ cup Water
• ▢ 1 tsp Dry yeast
• ▢ 1+½ tsp Salt
• ▢ Semolina flour for dusting

Cook ModePrevent your screen from going dark

Important NotesAlways use a scale to measure ingredients. When developing this recipe, I measured everything both in cups and with a scale to be 100% sure. I also verify my cup to gram conversions with King Arthur’s Ingredient Chart!

Instructions

 

Making the pizza dough

• Weigh your ingredients (flour, water, yeast, salt) for the desired result. In a large bowl, add flour and dry yeast. With a whisk, mix the two and loosen up the flour.
• Add lukewarm water to the bowl. Use a spatula to gently mix the flour with the water, scraping the side of the bowl from time to time. When it gets hard to mix it any further with the spatula (and most of the flour is already mixed), switch to using your hand. If you are using a kneading machine for this step, use it at a low speed.
• Continue to knead the dough for 4-5 minutes. Now add the salt and try to squeeze it into the dough, so it’s mixed well. Continue to knead for another 5 minutes. The dough is ready when it no longer sticks to your hand, and it has a gluey texture (dough should not break apart easily when you pull it).

Proofing the dough

• I place the dough covered with plastic wrap and proof it at room temperature for at least 1 hour. The dough should double in size.
• Divide the dough into three smaller doughs using a knife or a dough scraper. Form dough balls with your hands by folding one side of the dough to the other side. Turn it 90 degrees and repeat the process. This way, you will have a smooth and tight dough ball surface.
• Add the three dough balls into three separate containers (spread some oil so the dough won’t stick) and leave it there for 15-20 minutes. Or if you don’t want to bake all the dough on the same day, you can put it in the fridge and store it there for up to 2 days.

Shaping a pizza crust

• Transfer one ball of dough to a flat surface dusted with semolina or cornmeal. Sprinkle the top with flour if needed (or simply just turn the dough upside-down). Use your fingertips to gently depress the round, stretching and pulling the dough gently into a circa 10-inch circle. For a bubbly outer crust, don’t depress the outer circumference.

Baking on a sheet pan in the oven

• Preheat the oven to 390 Fahrenheit (200 degrees Celsius).
• Add parchment paper to a baking tray, and transfer the pizza crust with your hand to the tray. Gently arrange the crust back to a circle shape.
• Spread your sauce (No-Cook Pizza Sauce or Marinara Sauce), add your favorite toppings.
• Bake it for 10-15 minutes or until the outer crust gets some color.

Baking on a pizza stone in the oven

• Preheat the oven to 480 Fahrenheit (250 degrees Celsius) for at least 45-60 minutes. Place your pizza stone or steel to the highest position in your oven.
• Transfer the pizza crust with your hand to a baker’s peel. Gently arrange the crust back to a circle shape.
• Spread your sauce (No-Cook Pizza Sauce or Marinara Sauce), add your favorite toppings.
• Turn on the top broiler in your preheated oven and transfer the topped pizza to your preheated stone or steel. Bake for 6-8 minutes until the crust is firm and charred in spots and the cheese is bubbling.

Baking in pizza oven

• Preheat the pizza oven to 840 Fahrenheit (450 degrees Celsius).
• Transfer the pizza crust with your hand to a baker’s peel. Gently arrange the crust back to a circle shape.
• Spread your sauce (No-Cook Pizza Sauce or Marinara Sauce), add your favorite toppings.
• Transfer the topped pizza to your pizza oven. Depending on the exact type of your pizza oven bake for 1-4 minutes until the crust is firm and charred in spots and the cheese is bubbling.

Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

Notes

In case you have questions about the recipe, please read the post above. No personal story will be there, don’t worry. But I explain EVERYTHING in detail: why each ingredient is there, why each step has to be taken as written above, which substitutions will work and which won’t, how to store the dough etc.

If you still have questions after that, drop us an email any time or leave a comment.

Fresh yeast vs active dry yeast

• Both in the US and in the EU, one packet of active dry yeast is ¼ oz (7g). The one I use says on the package that 7g active dry yeast is equivalent to 25g fresh yeast, which is enough for 500g flour. 
• In the US, one block of fresh yeast (like this one*) is 2 oz (57g), but in the EU, one block of fresh yeast is 50g. This difference will not affect the result. 

Do you have a convection oven?A convection oven distributes heat throughout its cavity using a fan and exhaust system, resulting in faster and more even cooking than traditional ovens. Read here how to use a convection oven.

Video

Nutrition

Nutrition Facts

Vegan Pizza Dough (Neapolitan)

Amount Per Serving (1 pizza without toppings)

Calories 610 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.3g2%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.2g

Sodium 1172mg51%

Potassium 188mg5%

Carbohydrates 128g43%

Fiber 5g21%

Sugar 0.5g1%

Protein 18g36%

Vitamin C 0.003mg0%

Calcium 29mg3%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.