Vegan Dairy Free New York Style Pizza

Total time1 hr 45 min

Prep time30 min

Cook time15 min

This is the real deal when it comes to New York style pizza: a hand-stretched crust that gets thin and crisp at the edges but stays sturdy enough to fold, thanks to a slow room-temperature rise and a screaming-hot oven. The sauce is refreshingly simple — crushed tomatoes, plenty of grated garlic, oregano, and a hit of red pepper flakes, no cooking required, just stirred together while the dough proofs. Shredded cheese gets scattered generously over the top and baked until it's melted and starting to brown in spots, right alongside a golden, blistered crust. A quick drizzle of olive oil before it hits the oven helps everything crisp up beautifully, and fresh basil at the end adds a bright, fragrant finish. Sliced into big wedges and eaten hot from the oven, this one delivers all the classic pizzeria character while working perfectly for a vegan table.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
1 tsp active dry yeast
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1 tsp sugar
2 ¾ cups bread flour, plus more for dusting
1 tsp fine salt
1 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, finely grated
1 tbsp olive oil
½ tsp dried oregano
½ tsp fine salt
¼ tsp red pepper flakes (optional)

For the topping

1 ½ cups dairy free cheese, shredded
1 tbsp olive oil

For serving

fresh basil leaves (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy on the surface.
2
Add the bread flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and springs back when poked — or knead with a stand mixer fitted with the dough hook on medium speed for 6–7 minutes.

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