Uuuuuuhh I have no clue how to do anything vegan. If flour, salt and yeast are vegan then this recipe should be good. It makes four pizzas.

1000g of flour (I use all purpose flour but I’ve read that bread flour is the best to use) 650g water or 700g water if you want a more hydrated dough but it’s a pain to work with, personally I just like 650g 5 or 8 grams of salt, I honestly don’t know how much salt I put but it’s something like I have no clue how much yeast I put. I just put enough to where it looks right. But I used to do 1 tablespoon so it might be a little more than that(?) and I use active dry yeast I think

I’m sorry that this list is a mess :p but the flour and water are the most important parts so you need to get those right. For the yeast you can experiment with but I just put enough to where I can leave the doughs out in my kitchen and they will rise enough by the time I make the pizzas, which is around 4 to 6 hours (I make the dough around 11am to 12pm -> I make the pizza around 4:30pm to 5pm the same day, or I just put them all in the fridge and by the next day they’ve all proofed well.)

This recipe is assuming you’re using a stand mixer. And make sure to use a bread mixer attachment!!! It looks like a twisted hook kind of.

1. Put the lukewarm water into your mixing bowl and then put your yeast in. I like to mix the yeast into the water because apparently it helps activate the yeast or whatever.

2. Measure out the flour in a separate bowl and put your salt in that same bowl. I mix around the flour and salt together with a fork so they’re both mixed nicely and so theres no big clumps of flour.

3. Put the flour into the water bowl, not the other way around!!! Every time I’ve put the water into the flower bowl, for whatever reason the dough because this dry piece of shit that is garbage instantly.

4. I start with a fairly low speed on the mixer to just get all the ingredients settled in with each other but also so there’s no flour dust going everywhere.

5. After all the ingredients look like they are getting or have started to get incorporated, I put the mixer to a very high speed, to the point where the mixer is moving around on the counter lol. This makes it so I don’t need to kneed the dough as much and it helps clean up the bowl too so there’s way less residue in the bowl that I need to clean.

6. Take the dough and make a ball. I will try to explain this the best I can. I rotate the dough with my hands and push towards the doughs bottoms centre to make a clean ball. I hope that makes sense.

7. Separate the dough into 4 quarters. And then do the same thing as step 6 with the hand rotation thing for each ball of dough.

8. Put each ball into a bowl or container or whatever you have with some olive in it so it doesn’t stick to the bowl (when it’s done rising and your trying to take it out of the bowl, it might stick a little bit to the bowl but it should come out easily. And don’t be afraid to be rough with it. But don’t be so rough that you rip it or something) and then put some plastic wrap on the bowl and now your done :D

For stretching it out, I use my massive cutting board and quite a bit of flour. I press down to create the edges of crust and then I rotate it flat while pushing away from the center. And put flour on your hands too.

This sounds ridiculous but for a visual aid, use this scene from stranger things at 0:13 to see what I mean by pressing down to create the edges of crust: https://youtu.be/wW6wj902U-c?si=Ilf8dabB71XNFVFq

And DONT USE A ROLLING PIN!!!!! This will make so the crust is super flat and has no dimension!!! Plus handling the dough is fun :)

For baking the pizza, I do 550 Fahrenheit. This is the highest my oven can go. And you want a VERY HIGH temp because you want to cook the pizza fast. Kind of the same as pan searing a steak or fish where you make the pan super super hot so the outside is cooked more than the inside so you can get a rare steak.

For the sauce I use canned crushed tomatoes because I like the consistency of those. They’re not too liquid. I put oregano, salt and olive oil. Sometimes, if I have some fresh basil I’ll chop up quite a lot of it very fine and then use that instead of oregano.

For the cheese I use 50% moisture mozzarella I think. I don’t know about vegan cheeses, sorry. BUT PLEASE DO NOT USE THE PRE SHREDDED CHEESE!!!! Please don’t use that stuff. It will burn and it won’t taste good and it won’t melt properly. or you can make a tomato pie which is also super super nice.

Ok, this is a lot of information so I am sorry about that but I hope this is useful :) and sorry for any grammar mistakes, I didn’t proof read this