Mix the warm water with the yeast in a large bowl and let sit for 5 minutes until frothy—that's how you know the yeast is activated.
Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough begins to form, then knead on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm spot for 20-30 minutes until it doubles in size and feels soft and puffy.
Preheat your oven to 220°C (430°F), and place a pizza stone or baking sheet inside to heat up—this helps create a crispy crust.
Gently punch down the dough and turn it out onto a floured surface. Use a rolling pin to flatten it into a 12-inch circle, aiming for an even thickness.
Carefully transfer the rolled dough onto a floured pizza peel or flat spatula, then spread the smoky tomato sauce evenly over the surface, leaving a small border around the edges.
Scatter the shredded vegan cheese evenly over the sauce, followed by your favorite toppings such as sliced vegetables or marinated mushrooms.
Drizzle a little olive oil over the top for shine and flavor, then slide the pizza onto the preheated stone or baking sheet.
Bake for 12-15 minutes until the crust is golden brown, the cheese is bubbly, and the aroma is smoky and roasted.
Remove the pizza from the oven and let it sit for 5 minutes. Garnish with fresh basil leaves and a pinch of crushed red pepper if desired.
Slice and serve hot, enjoying the crispy crust, melty cheese, and vibrant toppings in every bite.
