Miyoko's Phenomenally Vegan
Easy Cheesy Pizza

No need for delivery --just bring your favorite pizzeria into your kitchen with our Fresh Vegan Mozz and Miyoko's overnight pizza dough. Or try the Smoked Vegan Mozz for that wood-fired flavor that will elevate homemade to phenomenal.

With this no-knead pizza dough recipe from Miyoko’s book, The Homemade Vegan Pantry (Random House-Ten Speed Press, 2014), pizza becomes a cinch. All you need to do is mix and refrigerate until you’re ready to roll! The trick to getting a bubbly, chewy crust is to make sure that the dough doesn’t rise much before baking. Refrigerating the dough will retard the baking and ensure a delicious crust.

Make the dough: Mix all the ingredients in a large bowl to make a sticky dough. Cover with plastic wrap or put it into a plastic bag and keep it in the refrigerator for 1 to 3 days 
About an hour before you’re ready to eat, turn the oven as high as it will go, preferably 500F      
Put your pizza stone in it and let it get good and hot for 1 hour (if you don’t have one, use a cast-iron pan)
Prep your ingredients - veggies, sauce, cheese
Right before you’re ready to bake, divide the dough in two and roll one half out on a lightly floured pizza peel (or shape it by tossing in the air if you can!)
Put your toppings on it, slide it onto the hot stone, and bake for about 10 minutes
Repeat with the remaining dough

Miyoko's Tip

You can use a commercial pizza sauce, marinara, pesto, alfredo sauce, or make your own pizza sauce the Italian way by pureeing drained tomatoes with a bit of salt, garlic, and a splash of olive oil. The cheese, of course, is Miyoko’s Fresh VeganMozz or Smoked VeganMozz.