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.
STEP ONE
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
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
STEP TWO
About an hour before you’re ready to eat, turn the oven as high as it will go, preferably 500F
About an hour before you’re ready to eat, turn the oven as high as it will go, preferably 500F
STEP THREE
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)
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)
STEP FOUR
Prep your ingredients - veggies, sauce, cheese
STEP FIVE
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!)
STEP SIX
Put your toppings on it, slide it onto the hot stone, and bake for about 10 minutes
STEP SEVEN
Repeat with the remaining dough
