Checking the ingredient list here, there's nothing hiding in the shadows — water, yeast, sugar, flour, salt, and olive oil are all naturally free of soy, so this dough comes together without any concern on that front. Watching the yeast bloom into a foamy, fragrant mixture is half the fun, and it's a good sign your crust will end up light and airy. A short knead builds just enough structure for that classic chew, and the slow rise gives the dough time to develop real flavor before it ever hits a hot oven. Once it's doubled, dividing it into four rounds means you can stretch each one thin and crisp or leave it pillowy and thick, depending on your mood. Whether you're building a simple margherita or loading it up with veggies, this base is a reliable, soy free go-to for pizza night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly to dissolve. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
Add the olive oil and salt to the yeast mixture and stir to combine. Add the flour one cup at a time, stirring after each addition, until a shaggy dough forms and pulls away from the sides of the bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
