Martha Stewart Quick Basic Pizza Dough Recipe

This Martha Stewart Quick Basic Pizza Dough Recipe is a soft and easy-to-work-with dough, which uses active dry yeast and olive oil. It’s a straightforward recipe, ideal for homemade pizza nights, and ready in about 1 hour and 10 minutes.

Martha Stewart Quick Basic Pizza Dough Recipe Ingredients

• 2 (¼-ounce) envelopes 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 Martha Stewart Quick Basic Pizza Dough Recipe

1. Proof the yeast: Pour 1½ cups warm water into a large bowl. Sprinkle yeast over the water and let it sit until foamy, about 5 minutes.
2. Add sugar and oil: Whisk in the sugar, olive oil, and salt into the yeast mixture.
3. Stir in the flour: Add flour and stir until a sticky dough forms.
4. Transfer and oil the dough: Place dough in a lightly oiled bowl. Brush the top with a little more oil to prevent drying out.
5. Let it rise: Cover the bowl with plastic wrap and set in a warm, draft-free area until doubled in size, about 1 hour.
6. Knead briefly: Turn the dough out onto a floured surface and gently knead it once or twice before shaping for use.

Recipe Tips

• How warm should the water be?
  Use water that’s around 110°F. Too hot will kill the yeast; too cold won’t activate it.
• Can I use instant yeast instead?
  Yes, substitute 1 tablespoon of instant yeast and skip the proofing step—just mix it directly into the flour.
• How much dough does this make?
  This recipe makes enough for 2 large pizzas or 4 smaller individual pizzas.
• Can I freeze the dough?
  Yes! After the rise, divide and freeze dough portions in oiled zip-top bags.
• How to get a crispy crust:
  Bake on a preheated pizza stone or steel, and keep your oven as hot as it goes—ideally 475°F to 500°F.

What To Make With This Pizza Dough

This versatile dough works great for:

• Classic cheese pizza
• Margherita pizza with fresh mozzarella and basil
• Veggie pizza with bell peppers, onions, and olives
• Calzones or stuffed breadsticks
• Flatbread or focaccia

How To Store Pizza Dough

Refrigerate:
Wrap dough tightly and refrigerate for up to 3 days. Let come to room temperature before using.

Freeze:
Divide into portions, oil lightly, and freeze in zip-top bags for up to 1 month. Thaw overnight in the fridge.

Pizza Dough Nutrition Facts

• Calories: ~190
• Fat: 4g
• Carbohydrates: 33g
• Protein: 4g
• Sodium: 290mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I let the dough rise longer?
Yes, a slower rise (2–3 hours or overnight in the fridge) can improve flavor and texture.

What if my dough is too sticky?
Add flour a tablespoon at a time as needed while kneading.

Can I use bread flour instead?
Yes—bread flour will make the crust a bit chewier.

Do I need a stand mixer?
No, this dough is easy to mix by hand using a wooden spoon.

Try More Recipes:

• Martha Stewart Eggplant Parmesan Recipe
• Martha Stewart Prime Rib Roast Recipe
• Martha Stewart Roast Chicken Recipe