Pizza Dough Recipe Without Oil

BASIC VEGAN PIZZA DOUGH. OIL FREE

Steps:

• Warm 1 cup of water until warm to touch. Mix the water, yeast, sugar and 1 cup flour in a bowl. Mix for 1-2 minutes until smooth and somewhat stringy. Cover and let sit for 30 minutes to an hour, while you prep the toppings..
• Mix the salt into 2 cups of flour. Add 1.5 cups of this flour to the bowl and mix into the batter until well combined. It will take a minute or so to incorporate. Add flour 2 or so tbsp at a time until the dough is not too sticky but well formed. Get your hand in there to mix. Gather the dough into a somewhat smooth dough and knead for another minute. If using oil, add 2 to 3 tsp olive oil or other oil and mix in.
• Divide the dough into 2 balls. The dough should be slightly sticky. (At this point, you can continue to knead the dough for 4 to 5 minutes until smooth and not sticky. Add more flour if needed. I usually don't as I like the rustic feel of the dough where the air bubbles are not evenly distributed.)
• Use flour to roll out the dough between parchment sheets or use floured hands to shape the crust. I usually use my hands. Keep the edges a bit thicker. Roll it out as thin or thick as you like. To roll out thinner, roll or spread and then let the dough rest for a minute in between, then roll more.
• Preheat the oven to 425 degrees F. Spray water on the shaped dough and let it sit near the warming oven for 5 to 10 minutes. Top with sauce, veggies and layers of choice.
• Bake for 14 to 16 minutes. Broil for a minute to brown if needed.

OLIVE OIL PIZZA DOUGH -- NO KNEADING NEEDED! --

Steps:

• Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
• Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use the spoon/hands combination.
• Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
• HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH:.
• Thirty minutes before baking, preheat a baking stone in your oven to 500°F.
• Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit. Then go ahead and roll out the dough for your pizza.
• Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes. Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn. Remove from oven, let rest for 1 minute, slice and serve.

NO-YEAST PIZZA CRUST

Steps:

• Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
• Roll dough into a 12-inch circle on a baking sheet.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

NO YEAST PIZZA DOUGH

Steps:

• Heat the oven to 200C/180C fan/gas 6.
• Mix together 350g flour, 2 ¾ tsp baking powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.
• Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.
• Add toppings and bake each on a baking sheet for 15 mins.