I told Stew a couple days ago that I'd get a vegan safe pizza dough recipe up here, so here we go. This has a few more ingredients than a strictly traditional DOC compliant dough, but it's much easier to handle.

5 cups unbleached high-gluten or bread flour
1 tablespoon sugar or honey
2 teaspoons table salt OR 3 1/2 teaspoons kosher salt
1 teaspoon instant yeast
2 tablespoons olive or vegetable oil
~1 3/4 cups room temperature water


1. Stir together all the ingredients in a large metal bowl.

2. Repeatedly dip one of your hands or the spoon into room-temperature water, working the dough into a coarse ball like you were using a dough hook while rotating the bowl with your other hand. As all the flour is incorporated the dough will begin to strengthen. This should take about 4 minutes.

3. Cover the dough and let it rest for 5 minutes and then resume mixing for an additional 2-3 minutes or until the dough is slightly sticky, soft, and supple. If it's too soft and sticky to hold it's shape mix in more flour one tablespoon at a time. If it's too stiff or dry mix in more water.

4. Immediately divide the dough into 4 (or whatever) equal pieces. Round each piece into a ball, brush it with olive oil to coat, and place inside it's own container. I use tupperware for this.

5. Let the balls rest at room temperature for 15 minutes, then put them in the refrigerator overnight. You can also freeze them at this point for up to 3 months.

6. Take them out of the fridge ~2 hours before you plan to use them so they can return to room temperature, then use them to make pizzas as you normally would.