Vegan Classic Margherita Pizza
Total time1 hr 37 min
Prep time25 min
Cook time12 min
4.9(25)
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Learn more →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)
- 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 tipUse 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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