I took my rings off while kneading this dough and forgot to put them back on for a few hours. It’s so rare that I remove my wedding rings, because for some reason I get nervous when I do it. I don’t know why. But while they were off I went for a walk with Kyle and P. When I got home and saw my rings on the kitchen counter I wondered how many people saw our family of three and my ring-less fingers. The horror (sarcasm)! Maybe nobody noticed. I’m probably a freak for even caring.
Anyway, this basic dough is the same one I use all the time for a variety of purposes.
I know there are a lot of people scared of yeast and kneading and I PROMISE you can make this. It’s seriously the easiest thing ever and will make you want to incorporate home-made pizza into every weekly menu. Kyle loves it, I love it…TRY IT!!
Basic Dough [vegan]
- 1 1/2 cup warm water
- 1 tbsp sugar
- 2 1/4 tsp active yeast (1 packet)
- 4 1/2 cup all purpose flour
- 2 tbsp oil
- 2 tsp salt
Directions:
Add warm water, sugar and yeast to a big mixing bowl.
Let the yeast proof for a few minutes.
Once it’s frothy, add flour, salt, and oil.
Take off your rings (or don’t) and get your hands dirty. The shaggy dough will quickly form a pliable dough.
Knead until you have cramps in your fingers. Then knead some more.
Grease the inside of the bowl (with oil or cooking spray) and leave the dough ball in it.
Keep in a warm area to rise for 2 hours.
Once the dough is double it’s original size, punch it down and re-knead it into a ball for it’s second rising.
[At this point I covered it in saran wrap and put it in the fridge overnight for use the next day. If you want to use it right away, let it rise again for at least an hour.]
Here it is the next day after hanging out in the fridge overnight.
I just re-kneaded it (shaped it into a bal) and spread it out to make two crusts for his and hers pizzas. I sprayed the baking pans with non-stick and added corn meal too.
After forming a pizza shape and adding the pizza toppings that you want, you bake it on 350 for ~25 minutes (the time may be more or less depending on how thick you make the crust and what toppings you have).
Kyle’s had marinara sauce, red onions, and parmesan.
What a wonderful doughy, fluffy crust!! It was soft as a pillow.
Mine had marinara and daiya mozzarella.
Kyle managed to practice moderation and save some of his for lunch the next day. I ate the whole thing.
It’s really hard (basically impossible) to resist soft dough and melty daiya. Delicious!
As you can see, it was the size of a large dinner plate. Even though I had some GI issues after this amount of wheat, it was so worth it. I had a FODMAPs free day leading up to it just in anticipation. 🙂
I’ve been in a major pizza mode lately and have had Amy’s Organic Roasted Vegetable (vegan) pizza the past two weekends to try and fill the void (I add either nutritional yeast or a little Daiya to the mix and yes, eat the whole thing.) However, I’ve been toying with the idea of making my own at home and quite honestly, this dough looks pretty much fool-proof.
With that said, I’ve proved many fool-proof things to in fact, not be fool-proof, but we’ll see. Thanks for the recipe reminder again! 🙂
Ugh. “Proven” and not “proved.” See? Exhibit A.
Adding it to the weekly menu right now! Have you ever made pizza dough with beer? I used to work at a pub-like restaurant in Germany and started every shift by kneading “beer-dough” with flour, salt, and olive oil. Pretty delicious.
are those bowls from crate and barrell? you need the lids, they are awesome. love those bowls.
How fun, I have not tried making my own dough yet, but this looks doable!
Me and My husband LOVE homemade pizza, though i’ve never let it rise so long, I will definitely try that next time for a fluffy pizza. Not sure if any of you have tried it, but its ridiculously easy to cook pizza on the bbq too, and great for hot summer nights/outdoor entertaining. Just 2-3 minutes on each side (put toppings on once you flip) and the dough gets really crispy! Yum, I might have to try your recipe tonight!
I totally get it: I never take off my rings & when I do I feel weird! That said, during my first (and failed) marriage, I took & left them off for any excuse I could come up with & left them off! A sign? Maybe.
Your bread dough is great! Looks similar to the one I use. I only do one rise, though, because I like thinner crusts & don’t plan far enough ahead… One thing I like to do which prevents a hard surface from forming during the rise, is to coat the dough ball in a little olive oil, then loosely place plastic wrap over it, touching the dough.
Just returned from Mexico where I had no control over my FODMAPS and also managed to pick up something. Been back 3 days & desperately trying to go FODMAPS free (a real reboot) all while managing this lingering sickness. Bleh.
Load up on calories while you’re nursing!! Your body will thank you, and so will P!! You’ll never be able to eat like this again with such abandon unless you’re training for the marathon 😉
Funny – I actually hate wearing my wedding rings, and Viper lost his 2 weeks after the wedding. Ha. We are useless. Dammit I want Daiya cheese here in Oz!
Omg that dough totally looks worth the GI issues, so fluffy!
I am 1) super impressed that you are making pizza dough from scratch with an infant, 2) super impressed and *loving* that you are posting as much as you are with an infant, and 3) super jealous of your pizza pictures!! Oh, and 4) missing cute pictures of P 🙂
Courtney
Your story of the missing rings made me laugh as I often take mine off to put lotion on myself or the babies, and I feel the same way when I forget to put them back on my finger. So silly because I know no one even notices.
We’re experimenting with gluten free pizza since our toddler can’t eat wheat. We’ve bought a few frozen crusts (not so great), but next up is the Namaste crust mix. It’s been sitting in our cabinet for a while now, and after reading this post, I think it’s time to bust out the pizza stone!
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The pizza dough looks great. I usually buy Trader Joe’s whole wheat dough. I’m the same way with my rings,especially when I was pregnant. I couldn’t wear my ring after awhile so I bought a band to wear!
yup! love beer bread/beer pizza 🙂 its so simple!
it is! do it!
they are! i didnt know they had lids!!!
bbq pizza is awesome!!
ha! a sign! youre hilarious…
i know what you mean. sometimes its a relief to be back in your own kitchen after stressing your GI tract to the max.
ps im loving my kcal intake right now 🙂
lemme know how that one is. the thing about GF is not that its a pain, but that wheat is SOOO easy. grrr…id love to find an easy GF dough though. so many mixes have bean flours which are harder on me than wheat. king arthur has a good GF mix and i think TJs just got one (havent tried it yet though). both are bean flour free.
It’s so fluffy! I made thin-crust pizza last night. My favorite dough invoves sourdough, but I murdered my starter, so this one was pretty basic. I’ll have to try yours.
i got for christmas with lids. i went to the websitemtto show u a link but coudldnt find it. maybe you could check in the store.
Hi! i just wanted to write a quick thank you for your blog- I’ve been following for a few months now and 1) love, love your recipes and mindset about food (this pizza crust was amazing! and i’m obsessed with your mushroom stroganoff) 2) have been really inspired by your beautiful love for you family and approach to life. oh, and i think i saw some anchors in a sorority flashback photo, so we might be sisters?… hope you are enjoying soaking up all that your beautiful new boy has to offer!
we are indeed sisters 🙂
Do you still eat Daiya cheese, Elise?
I haven’t in a while but not because I “don’t” just because I haven’t in a while. Does that make sense?
sure does! I don’t suppose you can eat goat cheese anymore either because P has dairy allergies. Hope he is dong well. He sure looks happy and healthy in all his pics!
you used to be the Daiya queen! LOL
Thanks 🙂
Now that I’m not nursing him I do eat certain allergens from time to time (ie goat cheese). I still don’t do much w nuts because I’m obviously in contact w him 24/7 but I’ll have some stuff in dinners after he’s in bed or snacks while he’s napping.
Re daiya – I guess it’s just Bc I go through food phases. Also we do much more of our shopping at trader joes now so I don’t have as many opportunities to get fancy vegan products. To be honest I’m in a major nooch phase right now.
Elise, I was just told by Kate Scalata that the glycerin in the daiya cheese is actually a sugar alcohol!!! Yuk. .I have about 5 packages of this stuff in my fridge which will now most likely go in the garbage. 🙁 Do you just sprinkle the nooch on the products or do you somehow mix it into a “cheese”. Thanks.
bummer. listen to your body first and foremost.