Vegan Party Sized Pizza Dough: Three 11-Inch Bases
Make three perfectly stretched pizza bases with this straightforward dough formula. Tipo 00 or all-purpose flour combined with instant yeast creates a pillowy, extensible dough that benefits from cold fermentation. The overnight or 2-3 day refrigeration develops deep, nutty flavor and improves workability. Ideal for casual pizza nights, gatherings, or meal prep. This version prioritizes hands-on kneading and room-temperature final proof before stretching, yielding restaurant-quality results without special equipment beyond a pizza stone.
Ingredients
- 4 cups Tipo 00 or all-purpose flourbread flour1:1higher-protein
slightly chewier crust
- ¼ oz instant or active dry yeast
- ¼ oz kosher salt
- 1 ½ cups warm water
- 1 tbsp olive oil
Instructions
- 1
Combine flour, salt, and yeast in a bowl or stand mixer bowl and stir to blend.
- 2
Add warm water and olive oil, stirring until a shaggy dough forms.
- 3
Turn dough onto a floured surface and knead by hand for 8 minutes, using palm-heel pushes and reforming into a ball, until pillowy and smooth. Alternatively, knead with a stand mixer on medium-low speed for 8 minutes. Add small amounts of flour if very sticky.
- 4
Divide dough into 3 equal pieces. Shape each into a boule by folding dough under itself using floured hands, then place on a floured surface.
- 5
Dab each boule lightly with olive oil. Cover all three with a damp towel and let rise at room temperature until doubled, about 45 minutes to 1 hour.
- 6
For best flavor, transfer to separate sealed containers sized to allow doubling, then refrigerate for 2 to 3 days. (Dough can be used immediately after first rise if preferred.)
- 7
On serving day, remove dough from refrigerator, place on lightly floured surface under a towel, and allow to come to room temperature, about 30 to 45 minutes.
- 8
Press dough gently into a circle on floured surface, flipping several times and adding pinches of flour if sticky. Once about 8 inches across, pick up dough and drape over your knuckles, slowly rotating to stretch via gravity to about 11 inches. If dough resists, rest it a few minutes before continuing.
- 9
Transfer stretched dough to a preheated pizza stone and bake at 500F until crust sets, about 5 to 7 minutes.
Tips
Cold fermentation for 2-3 days develops nutty, complex flavor and makes dough easier to stretch. Plan ahead when possible.
If dough resists stretching, rest it 5-10 minutes to allow gluten to relax, then continue. Overworking creates tough, dense crust.
Good to Know
Refrigerate in sealed containers for up to 3 days before use. Dough can also be frozen in portions for up to 3 months; thaw overnight in the refrigerator before proofing.
Prepare dough up to 3 days in advance. Cold fermentation improves flavor. Remove from refrigerator 30-45 minutes before stretching to reach room temperature.
Stretch and top immediately before baking. Serve hot with preferred toppings. Makes three 11-inch bases, suitable for 4-6 servings depending on appetite and accompaniments.
Common Mistakes
Use cool or cold water to slow fermentation and avoid overproofing; warm water accelerates rising.
Do not skip the rest period during stretching to prevent tearing and ensure even thickness.
Avoid adding excessive flour during kneading; a slightly sticky dough is preferable to a dry one.
Substitutions
FAQ
Can I use this dough for Sicilian or deep-dish pizza?
Yes, with modification. For thicker crust, press dough into oiled pans and allow an extra 15-20 minutes proof. Baking time will extend to 10-12 minutes. The formula works well for rectangular formats.
What if my dough tears while stretching?
Rest the dough for 5-10 minutes to relax gluten, then try again. If tears persist, patch small holes by pinching dough from nearby areas. Proper room-temperature acclimation prevents most tearing.
How long can I keep this dough in the refrigerator?
Store in sealed containers for 2-3 days maximum. Flavor peaks at 48-72 hours. Beyond 3 days, fermentation may become too aggressive and sour; freeze for longer storage instead.