Easy-Peasy Pizza Dough: Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013
- 3 cups unbleached all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons instant yeast (such as Fleischmann's RapidRise brand), at room temperature
- 1 1/4 cups warm water (110 to 120 degrees)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar
- In a large bowl, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar; stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.
- Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed zip-top bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.
- Shape and bake the pizza according to the recipe instructions.
Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.