Vegan Margherita Recipe

Mix and autolyse

In a large bowl, combine warm water and instant yeast with the optional sugar; let sit 2 minutes. Add 2 cups of the flour and the 1 tablespoon olive oil; mix until a shaggy dough forms. Cover and rest 20 minutes (autolyse).

Add salt and knead

Sprinkle the 2 teaspoons fine sea salt over the dough, add remaining flour gradually, and knead by hand on a lightly floured surface or in a stand mixer for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Bulk ferment

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (time varies depending on room temperature).

Ball and proof

Turn dough out, divide into two equal portions for two 11–12 inch pizzas (or keep whole for one large pizza). Shape each into a tight ball, place on a floured tray, cover, and proof another 45–60 minutes until puffy. If not using immediately, refrigerate up to 24 hours for slower fermentation and better flavor—bring back to room temperature before stretching, about 60–90 minutes.

Prepare sauce

In a bowl, crush the canned San Marzano tomatoes by hand (or pulse briefly if you prefer a smoother texture). Stir in the minced garlic, 1/2 teaspoon fine sea salt, and 1 tablespoon olive oil. Taste and adjust seasoning. Add a few torn basil leaves (reserve most for finishing). The sauce should be bright and not cooked.

Slice tomatoes and prepare burrata

Thinly slice the ripe tomatoes and arrange on a plate. Remove vegan burrata from packaging; if it has a creamy interior, gently break it into pieces or reserve whole small balls to place on the pizza after baking (optionally tear into smaller portions for even coverage).

Preheat oven and stone

Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat similarly. If you have a pizza oven, follow manufacturer instructions.

Stretch dough

On a lightly floured surface or on parchment, flatten a dough ball with your fingers, then gently stretch from the center outward to form a 11–12 inch round with a slightly thicker rim. Avoid pressing out all the air; leave a puffy edge for the cornicione.

Assemble pizza

Lightly dust a pizza peel with semolina or flour. Transfer stretched dough to the peel. Spoon about 1/2 cup (adjust to preference) of the uncooked tomato sauce onto the center and spread in a thin, even layer, leaving the rim exposed. Scatter sliced tomatoes across the sauce. Tear or place pieces of vegan burrata evenly on top. Sprinkle a few torn basil leaves, a pinch of flaky sea salt, cracked black pepper, and optional chili flakes.

Bake

Slide the pizza onto the preheated stone or steel and bake for 6–9 minutes at 500–550°F (time will vary by oven) until the crust is blistered and golden and the toppings are heated through. Rotate the pizza halfway through baking for even color.

Finish

Remove the pizza from the oven. Drizzle with 1 tablespoon extra-virgin olive oil, scatter remaining fresh basil leaves, and add a final sprinkle of flaky sea salt and cracked black pepper. If you prefer the vegan burrata to be creamier, place it on the hot pizza immediately after baking so it softens slightly from residual heat.