Add lukewarm water, sugar and dry active yeast to a large mixing bowl. Lukewarm water is about 100 °F and should feel warm to the touch but not release steam.
Allow the yeast to activate; it should become completely foamy over the surface of the water in 5-10 minutes.
Step 2: Make Dough and Let Rest
When the yeast activates, add salt and olive oil.
Start adding the flour, beginning with about 2 cups (295 g).
Stir until a ball of dough starts forming and you can no longer stir. Then, switch to using your hands to knead the dough (you can dump the dough onto your counter for this).
Add extra flour, 1-2 tablespoons at a time, until the dough feels smooth. It should feel slightly tacky but not stick to your hands.
Shape your dough roughly into a ball and place it back into the mixing bowl. Coat the dough with a light layer of extra olive oil.
Cover the bowl with a kitchen towel and let the dough rest/rise for at least 10-30 minutes; 15-20 minutes is ideal.
Use this time to prep toppings.
Step 3: Roll Dough
Preheat your oven to 425 °F.
Once the dough has rested, cut it into 2-3 pieces (2 larger pizzas or 3 medium pizzas).
Generously coat your countertop with flour, then place a piece of the dough onto it. Dust extra flour over the top of the dough.
Roll the dough into a circle as thinly as you like; the dough will nearly double in size once baked, so keep this in mind when deciding on the thickness of your pizza crust.
Step 4: Assemble Pizza and Bake
Coat a baking tray with a light sprinkle of cornmeal, then carefully transfer the pizza dough onto it.
Pinch around the edges to form a crust (I fold a small amount of dough underneath itself to form a raised edge).
Now you can top your pizza however you like; I used tomato sauce, vegan cheese, vegan pepperoni, sliced red onion and green peppers for this recipe.
Brush a small amount of olive oil over the crust edge of the pizza.
Place the assembled pizza into your preheated oven and cook for 10-13 minutes, until the crust turns golden brown.
When out of the oven, carefully transfer to a cutting board, slice and serve.
Only bake one pizza at a time. While the first pizza cooks, assemble the second one.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.Nutrition information accounts for pizza crust/dough only and does not include toppings including sauce or vegan cheese.