Making no knead pizza dough is pretty easy, just mix ingredients, cover and let rise 8 hrs to overnight. Then pop it into a cast iron skillet to rise a little more before dressing and baking. It's totally worth the wait. I topped mine with 2 Beyond sausages sautéed for 5 minutes with 1 cup chopped peppers and 1 small onion. Are you frustrated by vegan cheese that doesn't melt? Premelt it by wisking together 1 cup shredded vegan mozzarella with 1/3 cup plain plant milk in a small saucepan over medium heat until it becomes a sauce. Spread over pizza. Note* Store bought pizza dough can be used to make pan pizza by following directions in step # 2.
1 package active yeast(2.5 tsp)
2-2 1/4 cups all-purpose flour
1.5 tsp sugar
3/4 tsp salt
2/3 cup warm water
3 Tbsp Olive oil
1. In a large bowl, dissolve yeast in warm water(110°F). Let sit 5 minutes. Add sugar, salt & oil. Mix well. Gradually mix in 2 cups flour until soft dough ball formed. If needed, add additional flour 1 Tbsp at a time until no dry flour remains. Cover bowl tightly with plastic wrap, let sit at room temperature for 8 to 24 hours.
2. With floured hands, transfer dough to a well-floured work surface. Form into a ball by tucking the dough underneath itself, rotating it until it forms a tight ball. Add 1 to 2 Tbsp oil to a 12" cast iron skillet. Place dough into skillet and turn over to coat evenly with oil. Press dough flattening it slightly. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours to rise.
3. Preheat oven to 550°F. Press dough around skillet until it fills in every corner, popping any large bubbles that appear. Lift edge of the dough to let any air bubbles underneath escape, then repeat until there are no air bubbles left and dough is evenly spread around the pan.
4. Spread sauce over dough all the way to the edge. Followed by vegan cheese and toppings. Sprinkle with sea salt. Bake 13 to 15 minutes. Let stand 5 minutes before using knife to cut around edge to loosen from skillet. Use a spatula to remove pizza from skillet to a cutting board.
Technique inspired by Pizza Lab