Pizza Margherita Vegana Recipe

Proof yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook on medium-low for 6–8 minutes.

Form dough into a ball. Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1.5–2 hours.

Punch down dough, divide into two equal portions for two 11–12 inch pizzas (or one large pizza if preferred). Shape each portion into a tight ball, cover, and rest 20–30 minutes before shaping.

Pour the San Marzano tomatoes into a bowl. Crush them by hand or with a fork to a saucy consistency, leaving some small chunks for texture.

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté 30–45 seconds until fragrant but not brown.

Add the crushed tomatoes to the pan. Stir in 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and red pepper flakes if using. Simmer gently 10–12 minutes to concentrate flavor, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on the dough.

If using a wood-fired oven: preheat the oven to 700–900°F (370–480°C) following oven safety and manufacturer instructions. If using a home oven, preheat the oven to the highest setting (usually 500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes.

Lightly dust a pizza peel with cornmeal or semolina to prevent sticking.

On a lightly floured surface, gently press and stretch one rested dough ball into a 11–12 inch round. Create a slightly thicker rim for the crust, leaving center thin. Avoid using a rolling pin if you want a lighter airy edge.

Transfer the shaped dough to the prepared peel. Spread about 3/4 cup of the cooled San Marzano tomato sauce over the center, leaving the rim bare. Use the back of a spoon to create an even thin layer — do not overload (excess sauce will make the pizza soggy).

Evenly sprinkle 1 cup of vegan shredded mozzarella over the sauce. Reserve the remaining cheese for a second pizza.

Slide the pizza into the wood-fired oven or onto the preheated stone. Bake until crust is blistered and charred in spots and cheese is melted, 3–5 minutes in a wood-fired oven (at 700–900°F) or 6–10 minutes in a home oven at 500–550°F. Rotate pizza halfway through bake for even cooking.

Remove pizza from oven. Immediately scatter 6 fresh basil leaves torn by hand over the hot pizza. Drizzle a little finishing olive oil (about 1/2 tablespoon) and sprinkle 1/4 teaspoon dried oregano. Taste and add a small pinch of sea salt if needed.

Let pizza rest 1–2 minutes, slice, and serve hot. Repeat process for the second dough ball.