Pizza Dough

Pizza dough can be made ahead and frozen until needed.

  • Yield: Makes 1 large crust

Source: Martha Stewart Living, May 1995


  • 1 tablespoon active dry yeast
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons extra-virgin olive oil


  1. Combine yeast with 3/4 cup warm water (about 100 degrees); let stand for about 10 minutes, until creamy. Stir well.

  2. Combine flour and salt in a food processor. Add yeast mixture and olive oil and process just until dough comes together.

  3. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.

  4. Place in a well-oiled bowl, turn to coat with oil, and cover loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 minutes to 1 hour.


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