Martha Stewart Pizza Dough​

This easy and versatile pizza dough recipe by Martha Stewart is perfect for homemade pizza nights! With just a few simple ingredients, you’ll create a soft, airy crust that’s ready for your favorite toppings. Whether you prefer a classic Margherita or something more creative, this foolproof recipe delivers delicious results every time.

Ingredients Needed:

• 2 envelopes (¼ ounce each) active dry yeast (not rapid-rise)
• 2 tablespoons sugar
• ¼ cup extra-virgin olive oil, plus more for bowl and brushing
• 2 teaspoons kosher salt
• 4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

How To Make Pizza Dough?

1. Proof the yeast: Pour 1½ cups (360ml) warm water into a large bowl, sprinkle with yeast, and let it stand until foamy, about 5 minutes.
2. Add sugar and oil: Whisk in the sugar, olive oil, and salt into the yeast mixture.
3. Mix the dough: Add the flour and stir until a sticky dough forms.
4. Place dough in the bowl: Transfer the dough to an oiled bowl and brush the top lightly with olive oil.
5. Let the dough rise: Cover the bowl with plastic wrap and set it aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
6. Knead the dough: Turn the dough out onto a lightly floured surface and gently knead it 1 or 2 times before using.

Recipe Tips:

• Use Warm Water, Not Hot: The water should be warm to the touch (around 38°C/100°F). Hot water can kill the yeast, and cold water won’t activate it properly.
• Let the Dough Rise Properly: Allow the dough to double in size in a warm, draft-free place. If your kitchen is cold, place the bowl near a warm oven or radiator.
• Don’t Over-Knead the Dough: Gently knead it 1–2 times to keep it soft and airy. Overworking can make the dough tough.
• Oil the Bowl Well: Brushing the bowl with olive oil prevents the dough from sticking and helps it rise smoothly.
• Flour Your Surface Lightly: Use just enough flour to prevent sticking when kneading. Too much flour can dry out the dough.

How To Store Pizza Dough?

• Refrigerate: Let the pizza dough rest at room temperature until completely cool. Place it in an airtight container or wrap it tightly in plastic wrap. Store it in the fridge for up to 3 days.
• Freeze: Wrap the dough tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. To use, thaw the dough in the fridge overnight or at room temperature for a few hours before shaping and baking.

Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 211.5
• Total Fat: 3.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 292.7 mg
• Potassium: 41.4 mg
• Total Carbohydrate: 39.0 g
• Dietary Fiber: 3.2 g
• Sugars: 0.1 g
• Protein: 6.7 g

Check out More Recipes:

• Martha Stewart Peach Cobbler​ Recipe
• Martha Stewart Green Bean Casserole​
• Martha Stewart Spaghetti Squash
• Martha Stewart Eggplant Parmesan​
• Martha Stewart Green Juice​ Recipe