Vegan Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium for 4–5 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

Prepare garlic

Peel and finely mince 2 cloves of garlic.

Cook sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, 1 teaspoon salt and 1 teaspoon black pepper. Simmer gently for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you cannot reach 500°F, preheat to the highest oven temperature available.

Shape dough

Punch down the risen dough and divide into 2 equal portions for two thin 10–12-inch pizzas or keep whole for one thicker 12–14-inch pizza. On a lightly floured surface, stretch or roll each portion into a round about 10–12 inches, leaving a slightly thicker rim.

Add sauce

Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel. Spoon about 1/2 cup of the tomato sauce onto each pizza (adjust if making one pizza), spreading evenly and leaving the rim exposed.

Add vegan mozzarella

Scatter about 1 cup shredded vegan mozzarella evenly over each sauced pizza (use 2 cups total if making one larger pizza).

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes, until the crust is golden and the edges puff and the vegan cheese is melted and slightly bubbling. Baking time will vary with oven temperature and pizza thickness.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 teaspoon extra-virgin olive oil, and sprinkle with 1/2 teaspoon salt (or to taste) and crushed red pepper if using. Let rest 2–3 minutes, then slice and serve.