Vegan Homemade Speedy Pizza This recipe is also available in Italian
Introducing the quickest method to make a mouthwatering, restaurant quality vegan homemade speedy pizza completely at home.
You better hold tight today, ’cause I’m about to reveal you a revolutionary, game changing and extra quick method to make a ready to use pizza dough completely from scratch in only 10 minutes.
The pizza dough I’m about to show you only takes as little as 10 minutes (even less, if you’re quick enough!) from start to finish and it can be used instantly. No proofing time needed.
I actually “discovered” this method by pure chance.
It was a Sunday and, as many other days I was craving for pizza. However it was almost lunch time, and I was really, really hungry. I also needed to refresh my sourdough starter…and puff! The thought clicked immediately:- mmm, how about trying a quick dough using the sourdough discard? Worst case scenario I end up with a dry, hard to chew, sole textured pizza base. I’m still up for that, lol!
So I started just mixing the ingredients by heart, and as I often do while experimenting in my kitchen, I took note to all the dosage – just in case -.
I didn’t let it rise, nor rest.
I just abandoned my dough for a few moments to prep the pizza toppings and to set my pizza oven on.
With my great amazement it turned out FANTASTIC!
Well risen (even without any formal proof), crunchy on the bottom and soft on top, and oozing with the most mouthwatering homemade vegan mozzarella.
How can you possibly resist it?
Let’s quickly see how to make it!
What do I need to make this Vegan Speedy Pizza
As you might have guessed the main ingredient for the is a sourdough starter. Funnily enough I’ve always be known as started killer. I’ve tried so many recipes in the past couple of decades and I always, ALWAYS ended up to kill the yeast.
It was only during the lockdown, “thanks” to the instant yeast shortage all over the globe that I decided to give sourdough another go.
So I ended up on the “A Virtual Vegan” blog after a few researches, and her easy method and especially the clarity of the instructions convinced me to try.
Let me introduce you to Percy, my very first sourdough *still healthy and active after almost 6 months*.
So if you, like me, have NEVER succeeded making sourdough before, I really recommend you to give this recipe a try. I personally used white flour to make it (all purpose flour if you like) and feed it, as opposed as the rye flour that Melanie (the blog author) used in her recipe. So keep in mind that white flour will work marvellously as well.
This guys was really my Achille heal (no kidding) and if I made it, you can too indeed!
Back to ingredients.
This is what you’ll need:
– sourdough starter – you’ll need 250 grams for two pizzas (that’s approx 1 2/3 cups). If you don’t have this much in your jar as a discard you will need to refresh it with 1/2 flour and 1/2 water (125 g + 125 g) and allow to ferment for at least a couple of hours before use.
– flour – once again I used all purpose. This recipe works with any strong flour, and a mix of wholemeal and . I haven’t experimented (yet) with any other fancy flours, and if you do please let me know your combo in a comment in the section below this post.
– water – normal tap water at room temperature.
– salt – fine sea salt or any salt of your choice.
For the pizza toppings I used:
– homemade vegan mozzarella – Or any vegan cheese of your choice.
Here’s the link to my recipe that I highly recommend you to try. I’ve been receiving lots of comments, email and messages since I posted the recipe in here. All are truly amazed by the recipe and I cannot be happier!
– tomato passata. A good quality Italian passata.
– extra virgin olive oil – gives the extra shine on the melted mozzarella as well as extra flavour, so try not to omit it.
– ground pepper
– fresh basil
Of course you are absolutely free to personalize this base with any toppings of your choice.
Why don’t you let me know which ones are your favourite?
I personally like my pizza spicy. My favourite pizza when I still was a meat eater was “diavola” which basically consists on a Margherita base topped with hot salami (pepperoni – recipe for my gluten free vegan spicy pepperoni is coming up very soon!), fresh chilly and chilly oil.
How to make the Vegan Homemade Speedy Pizza
This recipe is for two 12 inch pizzas (30 cm), which is the standard pizza size you would get in any Italian pizzeria.
All we need to do to make the base for this pizza is to weight all the ingredients in a bowl, mix it together into a dough, divide it in two, roll flat each half, season it with topping and bake!
As simple as that my friends.
To bake this pizza I used my awesome Electric Pizza Oven. Both Ferrari and Forno Magnifico are top brands and deliver high quality homemade pizza with just a little investment. These stuff guys are very strong and durable; my parents back in Italy are still using their electric pizza oven bought in early ’90. I purchased this one for me a couple of years back and we use it as often as once a week (Saturday is normally our pizza day!), and it absolutely works like a treat!
This oven reaches the temperature of 390°C (734°F) and cooks pizzas in as little as 5 minutes!
If you are a pizza connoisseur but don’t have enough room to fit a wood fired oven in your garden, this Portable Outdoor Pizza Oven is a really great deal and it works as well as a traditional Italian style brick oven would. I had the chance to sample some pizzas to a friend’s house baked in this, and they were absolutely phenomenal!
And, of course, if you are lucky enough to have a brick, wood fired oven you MUST use it for this recipe, but even if you don’t have any specific pizza oven you can still achieve good results baking this pizza in the traditional oven.
Just preheat it at at least 230°F (450°F) and “blind bake” the pizza dough with only tomato passata for 7-8 minutes first. Then remove the pizza from the oven, add the rest of the toppings and bake for extra 5 minutes or until the vegan mozzarella has melted.
I also made a video that shows how easily this recipe comes together, and how gorgeous this speedy pizza looks.
Hope you enjoy.
Vegan Homemade Speedy Pizza Recipe
…for the dough (yields 2 pizzas)…
250 g All Purpose Flour (2 cups)
250 g Sourdough Starter (preferably at room temperature, see notes*- 1+2/3 cups)
100 g Room Temperature Water (1/2 cup)
1 tsp Sea Salt
…for the toppings (Margherita)…
2 Homemade Vegan Mozzarella (1/3 of the recipe)
6 tbsp Tomato Passata
Extra Virgin Olive Oil
1. Measure all the ingredients for the dough in a bowl, then combine together in a smooth ball (you might need a touch more flour if the dough is too wet).
2. Divide the pizza dough in two and roll each half individually into a smooth ball.
3. Flour the surface and start rolling flat the first ball into a disk.
4. Evenly spread 3 tbsp of tomato paste on top of the pizza, top with shredded vegan mozzarella and season with salt, pepper and a kiss of a good quality extra virgin olive oil.
5. Cook into a preheated pizza oven for 3-5 minutes. Alternatively you can “blind bake” the pizza dough with only tomato passata for 7-8 minutes in the oven at 230°C (450°F), remove the pizza from the oven, add the rest of the toppings and bake for extra 5 minutes or until the vegan mozzarella has melted.
*If you don’t have enough sourdough ready you will need to refresh it with 1/2 the amount of flour and 1/2 of water (125 g + 125 g) and allow to ferment for at least a couple of hours at room temperature before use.
Vegan Homemade Speedy Pizza
...for the dough (yields 2 pizzas)...
- Measure all the ingredients for the dough in a bowl, then combine together in a smooth ball (you might need a touch more flour if the dough is too wet).
- Divide the pizza dough in two and roll each half individually into a smooth ball.
- Flour the surface and start rolling flat the first ball into a disk.
- Evenly spread 3 tbsp of tomato paste on top of the pizza, top with shredded vegan mozzarella and season with salt, pepper and a kiss of a good quality extra virgin olive oil.
- Cook into a preheated pizza oven for 3-5 minutes. Alternatively you can "blind bake" the pizza dough with only tomato passata for 7-8 minutes in the oven at 230°C (450°F), remove the pizza from the oven, add the rest of the toppings and bake for extra 5 minutes or until the vegan mozzarella has melted.