Thin-Crust Pizza Dough (Recipe #34)

I would say the dough is the most important part of a pizza. Of course, you are going to want incredible toppings, but without the dough, all you have is toppings and sauce. The dough brings everything together. This pizza dough recipe found in the Vegan for Everybody cookbook is one to hand down to your kids, their kids, their kid’s kids, and so on.

This dough has everything you are looking for in a thin-crust pizza! It was very easy to make by throwing everything into a food processor. The dough must rest in the fridge for at least 24 hours before you use it. The dough is so soft and easy to work with! I paired this dough with the pesto pizza with fennel and cauliflower (also from the same cookbook). It was the best pizza I ever made. The outside of the dough became crisp in the oven, but the inside of the crust remained light and airy. The dough was soft, but chewy, but crunchy! I was very impressed with the texture of this dough!

Don’t mind the silly dough pictures (before I put it into the fridge and after). Later, I will show the pizza that I made with this incredible dough!

Taste: 10/10! Amazing dough recipe!

Level of Difficulty: 1/5--Not difficult, but it does need at least 24 hours in the fridge, so plan ahead!

Notes for next time: Keep this recipe as is!