This Overnight Vegan Pizza Dough puffs beautifully and tastes deliciously crispy and chewy. Thanks to the overnight method, the crust is even tastier than your favorite pizza delivery! Pizza makers of all levels can tackle this easy homemade dough.
If you’ve ever wanted to learn how to make pizza dough from scratch, this Overnight Vegan Pizza Dough recipe has you well covered. Keep the dough in the fridge for days at a time or in the freezer for months. It’s the perfect vegan pizza dough recipe for all levels; busy cooks will love the convenience and homemade dough beginners can easily tackle the overnight method!
Resting pizza dough overnight is the secret to a great tasting pizza crust with a beautiful rise, crispy crunch, and delightful chew. Stretch it out into a thick pan pizza or thin New York-style pizza - anything goes! Top the dough with a classic red sauce, vegan pepperoni, and vegan mozzarella cheese the next day, then dig in.
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Is pizza dough vegan?
Not always. Some homemade and store-bought pizza doughs are made with powdered milk, parmesan cheese, and butter, meaning they aren’t vegan. This recipe, however, is vegan and made with simple ingredients, like water, yeast, flour, salt, baking powder, and sugar.
Want to make a flavored pizza dough that’s still vegan-friendly? Add in simple seasonings, like:
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Nutritional yeast
- Vegan parmesan cheese
Why let pizza dough rest overnight?
The best pizza dough recipes go through two rises. The second rise (in the fridge overnight) is where the real fermentation takes place. Fermentation has a few purposes:
- It forms gasses and air bubbles in the crust.
- The time allows for the gluten to rest and relax.
- Flavor develops as time goes on.
Leaving the dough to rest overnight increases all of these qualities rather than if you were to only wait a little bit of time. Plus, the cold temperatures in the fridge prevents the dough from spoiling. It’s a win-win!
How to make vegan pizza dough
Learning how to make vegan pizza dough from scratch isn’t as hard as you think. These step-by-step instructions will show you how:
- Proof the yeast: Stir the water, yeast, and sugar together in a bowl and let it proof. It should start to foam after a few minutes. Stir in the oil.
- Make the dough: Pour the flour mixture into the bowl with the yeast. Mix on low speed using the dough hook until everything is incorporated. The dough should be slightly tacky and sticky.
- Knead the dough: Increase the speed and knead until the dough is smooth and springs back when you poke it with your finger.
- The first rise: Place the dough into an oiled bowl, cover it with plastic, and leave it to rise at room temperature until doubled in size.
- Knead again: Turn the dough out on the counter and press it flat. Fold it over on itself a few times to strengthen the gluten, then form it into a ball. Cut the large ball of dough into 2 or 3 smaller balls (depending if you want to make small, medium, or large pizzas).
- The second rise: Place the dough ball(s) back in the oiled bowl or into oiled sealed containers. Store it in the fridge overnight or for up to 3 days. For full ingredients and instructions see printable recipe card below
How to shape and bake pizza dough
Your vegan pizza dough has finished its second rise and is finally ready to bake! There are a few things you should know before rolling it out and throwing it in the oven:
- Room temperature dough: Place the refrigerated dough on the kitchen counter at least 30 minutes to 1 hour before baking. Room temperature dough will be easier to work with and cook evenly.
- Don’t use a rolling pin: Instead, roll and stretch the dough with your hands. This is the fun part! Check out this video to learn how to form pizza dough like a pro.
- Add your toppings: Spread some pizza sauce on the formed pizza crust, sprinkle vegan mozzarella cheese on top, and add any toppings you love. Slide it onto a pizza stone or a regular or perforated pizza pan, bake until golden brown, then enjoy!
Recommended equipment
- Standing mixer with a hook attachment (I use my kitchen aid mixer)
- Two large bowls and a wooden spoon - If you don’t own a standing mixer.
- Pizza stone - Sprinkle corn meal on the stone so the dough doesn’t stick and to increase the crunch.
- Perforated pizza pan - Forms a light and airy crust.
- Baking sheet (pans)- To make small or medium pan pizzas.
- Pizza peel
- Pizza cutter
Frequently asked questions
Homemade overnight pizza dough needs to go through two rises: one at room temperature, and the second in the fridge. The first rise should only take 3 to 4 hours at room temperature until the dough has doubled in size.
The time can vary depending on the temperature of the room. Check the dough after 1 ½ - 2 hours just in case! Pro tip: The oven (turned off) is a great place to wait for your dough to finish its first rise.
Yes! Proofing the dough overnight gives the gluten plenty of time to relax, resulting in the best pizza crust ever. It’ll also improve the flavor and produce a crust with a better rise, more air bubbles, and a dough that’s easier to work with.
Folding the dough over on itself strengthens the gluten and traps air bubbles. It’s the secret to a soft, chewy, and airy crust.
All purpose flour works just fine in homemade pizza dough. However, for the very best results, use a blend of bread flour and all purpose flour. It’ll give you a crust that’s chewy, doughy, and crispy. Yum!
Storing and freezing
To store: Keep the dough in a bowl or container with an airtight lid. It can be kept in the fridge overnight or for up to 3 days.
To freeze: Coat the dough balls in oil and place each one in a freezer-safe bag. Freeze for up to 3 months. Let them defrost in the fridge for 24 hours.
What to serve with vegan pizza
- Vegan Ranch Dressing
- 5-Minute Vegan Pesto
- Vegan Caesar Salad
- Baked Buffalo Cauliflower
- Homemade French Fries
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Overnight Vegan Pizza Dough
- Total Time: 27 hours 15 minutes
- Yield: 2- 12 inch pizza doughs 1x
- Diet: Vegan
Description
This Overnight Vegan Pizza Dough puffs beautifully and tastes deliciously crispy and chewy. Thanks to the overnight method, the crust is even tastier than your favorite pizza delivery! Pizza makers of all levels can tackle this easy homemade dough.
Ingredients
- 1 and ½ cups warm water (not hot)
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1 and ½ teaspoons active dry yeast (traditional yeast)
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1 tablespoon granulated white sugar*
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2 tablespoons olive oil plus more for pans and bowl
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2 cups bread flour
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1 and ½ cups all purpose flour (plus up to a ½ cup more as needed)
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2 teaspoons salt
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¼ teaspoon baking powder
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1 teaspoon granulated garlic (powder)
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Fine yellow cornmeal for dusting pans (optional)
Instructions
Recommended equipment-
Standing mixer with a hook attachment - I use my kitchenaid mixer
Two large bowls and a wooden spoon - If you don’t own a standing mixer.
Perforated pizza pan - light and airy crust.
Baking sheet (pans) - for pan pizzas.
Pizza peel & pizza cutter
To make pizza dough:
- Proof yeast: In a stand mixer, I use my kitchenaid mixer (could also use a mixing bowl) add the water, yeast and sugar. Give it a quick stir and let it proof for 5 to 10 minutes. Yeast will start to foam up to the top. Stir in the 2 tablespoons of oil.
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While yeast is proofing, mix the bread flour, 1 and ½ cups all purpose flour, salt, baking powder and garlic powder in a bowl. Keep the extra ½ cup of flour to the side in case you need it.
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Make The dough: Pour the flour mixture on top of the water and yeast. Using the dough hook attachment, mix on low speed (#1) until all the flour is incorporated. The dough should be slightly tacky. Add a tablespoon of flour at a time if needed, fully mixing after each addition until that texture is achieved. Increase speed to medium low (#2) and knead for 5 to 7 minutes until the dough is smooth, soft and springs back slowly when you pinch it. Stop and scrape down your dough hook a couple times while mixing. The dough should not stick to sides of mixing bowl and just stick lightly to the bottom. (If you do not have a stand mixer use a large bowl and wooden spoon to mix dough and then your hands to knead dough)
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Rise: Add 2 teaspoons of olive oil to a bowl, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and leave to rise at room temperature for 3 to 4 hours until doubled in size (first rise)
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Refrigerate: Turn dough out onto the counter, deflate and press flat, fold over the dough like a quesadilla, press and turn and repeat 3 more times. This strengthens the gluten and traps bubbles in dough resulting in light airy soft and chewy pizza crust. Stretch to form into a ball, or divide into 2 or three balls for small, medium or large pizzas. Place dough balls in lightly oiled individual lidded containers. Make sure they're big enough as the dough will expand. Place in the refrigerator for 24 hours (1 day) or up to 72 hours (3 days) This is the slow second rise. Flavor improves the longer it sits. If freezing dough this is the time to do it. Dough is ready to use! Step by photos, tips and more in above post
Baking instructions:
- Let dough come to room temperature before using, at least 30 minutes to 1 hour (can roll cold if you forget) Preheat the oven to 475° add pizza stone to oven for at least 30 minutes when preheating if using. Roll or stretch dough, top and bake! 12 to 15 minutes. 3 baking options below.
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Pan pizzas: (thicker really crispy crust) Use 3 dough balls for 9 inch pizza pans, 2 balls for 2 -12 inch pizza pans and 1 ball for large pizza or sheet pan pizza. For a 9 inch pan spread 1 tablespoon of olive oil. For 12 inch use 2 tablespoons of oil and a little more oil for a large or sheet pan pizza. You must use pizza pans with sides (I use my 9 inch round non-stick cake pans for smaller size). Can add a very light sprinkling of fine cornmeal to the pans for an extra crispy crust. Place dough in the prepared pizza pan. Flatten with your hands. Dimple the dough with your fingers as you spread it in the pan. If it springs back let it rest a few minutes and continue until it has reached the edges (or close). (Can also roll out dough with a rolling pin). Brush along the edge of the dough with olive oil (opt). Add sauce, toppings. Bake for 12 to 15 minutes until the crust is a deep golden brown.
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Pizza stone: Roll out or hand stretch dough (lightly dust work surface with flour if needed) and place on a lightly floured pizza peel. Sprinkle a little cornmeal on peel if you like for extra crunch. Shake the peel to make sure pizza dough is not sticking. Brush along the edge of the dough with olive oil (opt). Add sauce and toppings. Slide pizza onto the pizza stone and bake in a preheated oven for 12 to 15 minutes until the crust is golden brown. If you don't have a peel, you can build your pizza on a large piece of parchment paper on top of a cutting board or something that slides easily. Then bake pizza on parchment on top of stone for the entire cooking process or you can slide out the paper once the crust is established.
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Perforated pizza pans: Roll out or hand stretch dough (lightly dust work surface with flour if needed). Oil the pan and sprinkle a little cornmeal if you like for extra crunch. Add the dough to the pan. Brush along the edge of the dough with olive oil (opt). Add sauce and toppings. Bake for 12 to 15 minutes until the crust is golden brown.
Notes
- Optional add ins for dough: teaspoon onion powder, pinch or 2 of dried herbs like italian seasoning or oregano and basil
- Make sure yeast is fresh, if it doesn't froth to the top, time to buy new yeast!
- Sugar: don't skimp on the sugar use the full amount this is what gives this pizza dough its beautiful golden brown and crispy crust! (most white sugars are vegan in Canada I use Redpath brand)
- Store: dough will keep in a sealed container or bowl in the fridge for up to 5 days. Make sure you use big enough container or bowl as yeast will expand quite bit in the fridge!
- To freeze: lightly coat the dough balls in oil (after first rise) 1 per bag to a large freezer bag. Freeze for up to 3 months. Defrost in the fridge for 24 hours before using. Could freeze in a container as well.
- To make the vegan pizza shown in the post: spread the dough with pizza sauce, add sliced mushrooms and a layer of vegan mozzarella. Top with some pineapple, sliced tomatoes and small dollops of vegan pesto. Sprinkle top with a little Italian seasoning and bake
- Dough keeps springing back: if dough keeps springing back when rolling or stretching, let it rest for a bit. It tends to shrink back a bit in the oiled pans. Once the dough is stretched in the pan I will pull the dough with my fingers towards the edge of the pan as I turn it. It will also rise and spread out more in the pan as it is baked.
- Prep Time: 15 Minutes
- rise time: 27 hours
- Category: Mains
- Method: stand mixer or bowl
- Cuisine: Italian, American, Canadian
Ellie
OMG.. so much fun to make.. authentic & amazing..
What a great chew, love the fact I can put in a bit of effort the previous day and either make it or freeze it the following day, so easy and amazing !!!!
Verna
I am thrilled you enjoyed it Ellie, thanks so much for the wonderful feedback! 🙂
Monica
Sensational pizza crust! I didn't quite wait 24 hours just 12 and it was still amazing super Crispy and browned beautifully! I highly recommend!
Verna
Yay! thank you so much I am thrilled you enjoyed it.
Mandy
Dough is in the fridge. Making mini pizzas for my kids tomorrow. Should be fun. Was referred to your website from my sister. thank you sharing your talent
Verna
Awesome enjoy!
Jeff
Thank you!
Verna
You are so welcome!