Pizza perfection.

Pizza dough

Every pizza starts with a great foundation.

The only pizza dough you will ever need. Create the best pizza base for our plant-based pepperoni with the perfect texture and crust. Feel free to double or halve the amount, you can always freeze any excess to use for another time.



Prep time

30 minutes

Total time

24 hours


  • 16 oz high gluten flour “A”
  • 15.2 oz water ( 65°F )
  • .4 oz sugar
  • .23 oz yeast
  • 1.1 oz olive oil
  • .3 oz sea salt, fine
  • 8.5 oz high gluten flour “B”


  1. In a clean stand-up mixer bowl, mix high gluten flour “A”, water, sugar, and yeast with the dough hook on the lowest speed until all ingredients are fully mixed. Cover the bowl with a towel and allow the mixture to rest for 20 minutes.
  2. Add olive oil and sea salt and mix at low speed until fully incorporated. Add high gluten flour “B” in 3 stages, mixing on low speed in between each stage. Once all of the flour has been incorporated, switch to speed 2 and mix until the dough forms into a smooth ball, approximately 3-5 minutes.
  3. Coat an appropriately sized lidded container with baking spray. Transfer pizza dough into the container and cover. Refrigerate for 24 hours.
  4. After 24 hours, remove the pizza dough from the container. Cut the dough into 7 oz portions, cover with a kitchen towel to prevent your dough from drying.
  5. Roll each piece into a ball by smoothing out the top surface, pulling back the edges, and rolling the bottom of the dough on a flat surface. Refrigerate.
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