Vegan Classic Margherita Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

Homemade dough is the real star here, kneaded until smooth and elastic, then given a slow rise so it bakes up into a crust that's crackly-crisp at the edge and pillowy in the middle. Hand-crushed San Marzano tomatoes, simmered down with garlic and olive oil, make a rich, bright sauce that spreads all the way to a golden, blistered border. Torn basil scattered on straight out of the oven adds that fresh, peppery contrast, and a final crunch of flaky sea salt ties everything together. It's the kind of pizza night that comes together with a peel, a hot stone, and not much else — simple, classic, and satisfying. This one slots easily into a plant-based rotation, so you can keep the ritual of stretching dough and pulling a bubbling pie from a scorching oven without giving anything up.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
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1 tsp granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole san marzano tomatoes
1 clove garlic, minced
1 tbsp olive oil
½ tsp fine salt

For the pizza

8 oz fresh mozzarella, torn into rough pieces
Chef's tip
Use the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect.
1 tbsp olive oil
¼ cup fresh basil leaves

For serving

flaky sea salt, to taste

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
2
Add the flour, fine salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.

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