Vegan Quick No-Knead Dough for Pizza and Bread
A straightforward yeast dough ready in under an hour, this recipe combines warm water, sugar, and active dry yeast to create a versatile base for pizza, focaccia, or breadsticks. The method skips extended kneading by using a stand mixer, making it accessible for weeknight dinners or casual entertaining. Ideal for families seeking homemade bread without intensive effort. The quick rise times and high oven heat produce a light, airy crumb with minimal hands-on time.
Ingredients
Instructions
- 1
Combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- 2
Add flour and salt. Mix on low speed with dough hook until smooth, about 2-3 minutes.
- 3
Let rise for 10 minutes at room temperature.
- 4
Shape dough for pizza, breadsticks, or rolls. Rest for another 10 minutes.
- 5
Bake at 400 degrees for 15-20 minutes until golden brown.
Tips
Use a stand mixer with dough hook to avoid manual kneading and save effort; hand mixing works but requires more elbow grease.
Divide recipe in half for thinner crust pizza with breadsticks on the side, using half-quantities of all ingredients.
Good to Know
Refrigerate covered dough up to 24 hours. Bring to room temperature before shaping. Baked bread keeps 2 days wrapped at room temperature or 1 month frozen.
Mix and let rise through first 10-minute rest, then refrigerate up to overnight. Shape and proceed with second rest before baking.
Serve warm from oven with olive oil, marinara, or butter. Pairs with soup, salad, or as pizza base.
Common Mistakes
Use water that is too hot to avoid killing yeast; aim for 110-115 F
Skip the 5-minute yeast activation to ensure yeast is alive and active before mixing with flour
Exceed 20 minutes baking time to prevent overdrying and hard crust
Substitutions
nuttier flavor, denser crumb
Full guide →FAQ
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount. Instant yeast hydrates faster, so rise times may shorten by 1-2 minutes. Stir it directly into flour without blooming separately if preferred.
What if my dough doesn't rise during the 10-minute rest?
Check water temperature; it should be warm to touch, around 110 F. Cold water slows yeast activity. Allow an extra 5-10 minutes or move dough to a warmer spot.
How long can I keep baked bread made from this dough?
Store at room temperature in a paper bag or airtight container for 2 days. Freeze wrapped dough or baked bread up to 1 month. Thaw frozen dough at room temperature, then shape and bake.