I posted first about my vegan tomato sauce recipe (most are vegan but the point was in making a vegan pizza to try). You can find the recipe here: https://theheathenhomesteader.wordpress.com/2016/05/16/roma-tomato-pizza-sauce-recipe/
This is the second step in making my very first homemade vegan pizza. Making the dough! It takes roughly around the same time as the sauce so I began the sauce first. Normally, I would have added sourdough starter to my crust but I wanted a recipe that would be more easily replicated by most people. I rarely see sourdough starters at others houses so I chose the dry yeast route. This recipe supposedly makes two crusts but I decided any leftover after creating the crust I wanted could be used the next day to make breadsticks. I might have tossed that idea out of the window and accidental made the fluffier pizza! It’s huge! If you want a thinner pizza split the dough into two pizzas.
You will need:
*4 cups unbleached all purpose flour
*2 cups warm water (not hot. it’s for the yeast)
*2 tbs dry active yeast
*1/2 tsp salt
At this point you can rip the dough in two for two crusts or see how much dough you would want to use depending on the thickness of the crust you prefer.