Making your own pizza at home is a simple and enjoyable task. This recipe for homemade sheet pan pizza is both quick and easy – the dough only takes two hours to prepare.
how to make vegan sheet pan pizza?
Creating your own homemade pizza is a simple process that requires neither expertise nor special skills. The only necessary ingredient is patience, as the dough requires time to rise due to the presence of yeast. However, this is the only challenging aspect of the process.
- First step is to mix flour with water, yeast, and salt.
- Second step, knead the dough very well.
- Third step, let the dough rest for it to rise.
- Fourth step. Roll out the dough, put it on the tray, put the toppings
- Step five, bake.
Homemade pizza ingredients
Flour. Use all-purpose. I like the King Arthur brand. I like to use flours that are unbleached and unenriched.
Yeast. This is the yeast that is used to bake bread. It is dry yeast, which they sell in sachets in any supermarket. It is the same yeast that is used to make cinnamon rolls, Vegan Day of the Dead, and no-knead homemade bread.
Salt. I use either fine-grained sea salt or Kosher salt.
How to make dough for homemade pizza
- Knead with your hands. Add the flour in a large bowl (the largest you have), add the salt and yeast. Mix with a wooden spoon and add the water. Mix until there is no water left. It’s going to make a sticky dough. Place it on a floured surface and start kneading until a smooth dough is formed. This will take about 10 minutes.
- Use the stand mixer. If you have a stand mixer, put the dough hook on it, put all the ingredients in, and mix on low speed until everything is integrated. Stop the mixer and scrape the sides down using a spatula. Turn on the mixer a little faster and knead for 5-7 minutes, or until a soft dough forms.
- Put it in a clean bowl and cover with a kitchen wrap or kitchen towel. Leave at room temperature for two hours or until the dough doubles in size.
✎TIP The easiest way to tell if the dough is ready is when you poke it with one finger and it "bounces" back with no problem. It feels smooth and forms a perfect ball of dough.
After two hours, and the dough doubled in size, you are ready to put the pizza on the baking sheet and add the sauce and toppings you want.
Sauce. Here you can use the tomato sauce that you like the most. It can be homemade tomato sauce, store-bought sauce, or made from canned tomatoes. I like my sheet pan pizza it the most when I make the sauce from canned San Marzano tomatoes.
Cheese. We use Violife brand cheese, it is vegan mozzarella cheese. It still tastes good if you don’t put cheese on top of your pizza, it will taste amazing if you top it with tons of vegetables.
Other toppings. You can put whatever vegetables and extra toppings you want. The combinations for this homemade pizza are endless.
My favorite pizza flavor combinations are:
- tomato sauce + sliced garlic + olive oil + vegan cheese
- tomato sauce + red pepper + mushrooms + black olives
- tomato sauce + sliced purple onion + jalapeño slices and cheese
- pesto + broccoli + vegan parmesan cheese
Tips for making the best sheet pan pizza
Making a delicious vegan homemade sheet pan pizza involves a few key tips and techniques. Here are some of the best ways to ensure a delightful vegan pizza every time:
Preheat Your Sheet Pan: Preheating your sheet pan in the oven before adding the pizza dough can give your crust a nice crisp texture. This is an essential step in making your vegan homemade sheet pan pizza.
Stretch the Dough Properly: When preparing it, gently stretch your pizza dough to fit the size of the sheet pan. Don’t rush this process.
Don’t Overload Your Pizza: While it’s tempting to load up your vsheet pan pizza with a ton of toppings, this can lead to a soggy pizza. Remember, less is more when it comes to toppings.
Cook at a High Temperature: Your vegan homemade sheet pan pizza needs a high temperature to cook properly. Preheat your oven to the highest setting, and bake until the crust is golden and the cheese is bubbling and slightly browned.
Let it Rest: Let the pizza rest for a few minutes after it comes out of the oven. This will make it easier to slice and prevent the cheese from sliding off.
Cut With a Pizza Cutter or Sharp Knife: To keep your toppings in place and ensure a clean cut, use a pizza cutter or a sharp knife.
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Vegan Sheet Pan Pizza
- 3½ cups flour
- 1 tablespoon yeast
- 1 teaspoon salt
- 325 ml water
- extra flour to knead
- 1 28-oz can whole San Marzano tomato
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup grated vegan cheese
- fresh basil leaves
- Mix the ingredients of the dough and knead on a floured surface for 10 minutes.
- Put the dough in a bowl with a little oil and cover with a kitchen cloth or plastic.
- Leave in one place at room temperature for two hours or until double in volume.
- Preheat oven to 525ºF
- Take out the tomatoes from the can and put them in a bowl. Squash them with your hands or a food processor until it has the consistency you like. Add the oil and salt. Mix.
- To prepare the pizza add olive oil to the baking sheet, one or two tablespoons depending on the type of tray you have.
- On a floured surface, stretch the dough until it has the size of the sheet.
- Put it on the baking sheet and stretch it to cover it all.
- Put the sauce on the cheese and put in the oven for 35 minutes or until the edges are golden.
- Remove from the oven, add fresh basil leaves, and serve.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.