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Under 30 Minutes

Quick Basic Pizza Dough

This dough is a cinch -- give it time to rise and a couple of kneads and it's done! You can store it in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours.

  • Prep:
  • Total Time:
  • Yield: Makes 2 pounds
Quick Basic Pizza Dough

Source: Everyday Food Fresh Flavor Fast, 2010


  • 2 packets (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 1/4 cup olive oil, plus more for bowl and brushing
  • 2 teaspoons coarse salt
  • 4 cups all-purpose flour (spooned and leveled), plus more for work surface


  1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

Cook's Note

To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Reviews (38)

  • ashleigh leach 18 Oct, 2015

    WONDERFUL RECIPE!!!! I used "In the Raw" Turbinado Sugar and 2 Cups All Natural Whole Wheat & 2 Cups All Purpose White Flour. This truly is a NO KNEAD dough! I have never made homemade dough before so I was a little nervous. To make me even more stressed out I decided to grill it! I am glad I stepped out of my box because my pizza turned out marvelous! Truly amazing! This dough is great on the grill, just put olive oil on each side and you will be able to flip it with tongs!

  • Rebecca Bishop 29 Aug, 2015

    Loved it!! Worried because my dough was not sticky and my yeast only bubbled in one third of the bowl... But it turned out great! I did add just under a half tsp garlic powder to salt/sugar/oil mix, and used TEASPOON SUGAR! NOT TABLESPOON (glad I read posts)! (The tsp vs tbs is in video too) I only had E.V.O.O.. I used leftover roast chicken and red bell peppers, green onion, and a small bit of fresh parsley (I pre-sauted the latter trio). I also lightly dusted metal pizza pans with cornmeal.

  • jolettaluciano85 3 Oct, 2015

    did yours foam up because mines is not and i have been waiting for like 10 mins

  • Rebecca Bishop 29 Aug, 2015

    Great! I was worried because my yeast didnt bubble much, just on one third of the surface did. Then my dough was not very sticky at all. However, I put the dough in an oiled bowl and brushed with oil (I only had EVOO)... Gave the dough one hour to rise, and it did nicely. I very lightly dusted the cutting board with fl0ur and kneaded the dough twice, sliced dough per-pizza, stretched by hand then placed on pizza pan (medal) lightly dusted with corn meal. I did add just under 1/2 tsp garlic pwdr.

  • kenshinotaku707 16 Aug, 2015

    The first time I made this the only olive oil I had was garlic flavored with minced garlic in it. It made the best garlic crust pizza I have ever had and it smells amazing while its cooking too! I also used fresh garlic salt from a sea salt/garlic grinder instead of regular salt. We do like garlic a lot in my house!

  • pmarra 28 Aug, 2015

    sounds like you have a stinky house to me!

  • mencarirezkihalal 5 Jul, 2015

    Nice info, i get a lot of benefits from this site.
    Diono Rainier

  • handmadestitchbystitch 28 Jun, 2015

    At what point do you freeze the dough? Before it rises? After?
    And how do you use the dough once it is frozen? Do you thaw it in the fridge? Leave it on the counter? Do you have to do anything to have it rise again?

  • pmarra 28 Aug, 2015

    this is to the guy asking about freezing the dough, what are ya an idiot?
    let it rise first fool!

  • ashleigh leach 18 Oct, 2015

    Let it rise first, then separate it into 4 dough balls and then wrap each dough all with plastic wrap and then put all the dough balls in a freezer bag or freezer container. Once the dough has risen, give it a good punch and then put it into a floured surface and knead twice! ...and there you have it. Divide it into 4 dough balls, or 2, whatever you want to do. I made 4 balls and each one fed an adult as a personal pizza.

  • Jody Edwards 15 May, 2015

    How long do you let this cook once it is spread out? I don't know if we just cook it until the toppings look done (barely browning cheese) or if the dough will end up undercooked . . . I hate it when that happens. Help!

  • jufreim 4 Mar, 2015

    Came out great. Although, as a beginner, I could have benefited from knowing that whole wheat flour acts differently, and therefore, the quantities should be adjusted if different sorts of flour are used. I also added some garlic, oregano and basic - yum!

  • jufreim 4 Mar, 2015

    Came out great. Although, as a beginner, I could have benefited from knowing that whole wheat flour acts differently, and therefore, the quantities should be adjusted if different sorts of flour are used. I also added some garlic, oregano and basic - yum!

  • ashleigh leach 18 Oct, 2015

    I used 2 cups Whole Wheat and 2 Cups All a Purpose White and mine turned out beautiful!! First time I've ever made pizza dough!

  • oles m89 27 Feb, 2015

    The recipe says 2 tablespoons of sugar. That seems excessive. Also in the video you have posted above she puts in 2 teaspoons. Please advise Martha. How much sugar goes in this dough?

  • customersupport 2 Mar, 2015

    Both are correct. The recipe is originally from an article "Pizza Dough Desserts." For sweet dough, use 2 tablespoons sugar. For savory pizza shown in Sarah's video, use 2 teaspoons sugar. Sorry for the confusion!

  • ashleigh leach 18 Oct, 2015

    I did 1 Tablespoon. I couldn't taste the sugar at all and I am glad I didn't.

  • swintz762 9 Apr, 2014

    This is not only easy but very tasty. I typically make a double batch and put one in the freezer for a quick dinner.

  • tigeermon 23 Jan, 2014

    good and easy to make thank you :)

  • heather_lee_fowler 31 Oct, 2013

    Really a great pizza dough recipe. We made 3 medium sized pizzas and had enough for one more small one. However, I threw that dough in the fridge and 2-3(??) days later made the most amazing facoccia with it. Going to try and recreate that happy experiment.

  • jartz vt 28 Aug, 2013

    Shouldn't the water be listed as an ingredient?

  • golaneliah1 30 Jun, 2013

    I've made it plenty of times and it's always amazing.
    Here is a great time saver:If you want pizza for dinner and you've already made some dough, take have the amount of dough, roll it to the size of pizza you want.
    Then, double the amount of sauce you're making, take half of the sauce and spread it all over the rolled-out pizza dough and spread cheese and topings and freeze (up to 3 monthes),so the next time you want pizza for dinner, you have a home made pizza for dinner in a matter of minuts

  • sabgolfer 12 Feb, 2013

    Best dough I have ever made and I have made lots of different recipes. Easy to roll and pull into shape.

  • snwprncss21 2 Feb, 2013

    I just used this recipe for the first time today and it is awesome. It is so light and flavorful for a pizza dough!

  • courtneysunshine 11 Nov, 2012

    I've been using this recipe since 1998 when it first appeared in Martha Stewart Living Magazine. It is my go-to recipe. It has always worked perfectly and is extremely easy to make. We live in a very humid climate and I've never had trouble with the dough rising or it being too sticky. I've used all-purpose flour as the recipe states as well as completely substituting whole wheat flour and it has always worked perfectly. The dough is the perfect texture for pizzas. Thanks for the recipe!!

  • Susie58 7 Dec, 2011

    I have used this recipe since last summer. It is very easy and very tasty! I have made pizza and Cinnamon rolls . they are always a hit ! I highly recommend it!

  • Mare_NY 19 Oct, 2011

    I absolutely Love this pizza dough recipe! It's so easy to just mix with a spoon and don't have to use a rolling pin.... which I always am disastrous with!!!! LoL If you run into a problem like Beatchik26 - add more flower..... so the dough isn't sticky but still soft ..... I love the Microwave TIP - below to make the dough rise quicker!!!! Thanks so much - I so love home made pizza and now I can make it myself... instead of asking my Mom and aunt to bring make and bring it to me!!

  • karenmu 11 Jun, 2011

    Yummy pizza dough. I use the bread hook in my Kitchen Aide mixer to mix & knead this dough. This recipe makes 2 large, thin crust pizzas. I make 1 pizza the day I mix the dough & save the other dough for a pizza next week... the dough only holds in the fridge for about a week. My favorite toppings are pepperoni w/ chopped zucchini (& I stir pureed spinach into my marinara sauce, but don't tell my kids:) .

  • bhinson 10 Feb, 2011

    If I want to freeze this dough, do I let it rise first and then divide it for freezing?

  • krissycafe 30 Jan, 2011

    This dough is amazing! I have always had bad luck with anything involving yeast, but this dough turned out perfect the very first time. Delicious and super easy to make. The microwave proofing method is awesome, by the way (see post below)! This pizza dough recipe is the only one you'll need!

  • mph067 2 Oct, 2010

    I used it both for pizza and pretzels, and I thought it was great. This was my first time working with yeast, and it was a nice entry. Not only that, but it turned out nice individual pizzas and the pretzels were fantastic.

  • ChristopherDB 25 Aug, 2010

    to Beatchik....try reviewing other pretzel recipes, most call for boiling the dough the 1st time before baking, I have not used this recipe yet, mostly wanted pizza dough, hope this helps....

  • karenmu 30 Jul, 2010

    omg, the "microwave proof method" described below REALLY WORKS!... the dough MORE than doubled in about 35 minutes!

  • karenmu 30 Jul, 2010

    You can replace half of the flour w/ whole wheat or all of the flour w/ white wheat... but it will have a heavier texture either way.

  • barefootcleve77 22 Jun, 2010

    well number one rule of kneeding a dough... add more flour when to sticky and liquidy....

  • Beatchik26 19 May, 2010

    I followed this recipe to the T so I could use it to make the soft pretzel recipe that was a few pages later in the magazine. What a joke! Did they even test this recipe? The dough is so liquid-y and sticky that it can't even be rolled out onto a floured table without leaving half of it stuck behind. I am not sure, yet, what I am going to do with it, but I certainly cannot use it for the soft pretzels. Bummer.

  • DDKD 9 Apr, 2010

    A sure "proof" way to "proof/ raise" your dough is to use your microwave oven!
    I learned this from America's Test Kitchen. Heat 2 cups of water, uncovered, to boiling in your microwave (about 5-6 minutes). Put your mixed pizza dough into the microwave oven, next to the hot water, no need to cover bowl or plastic container. Keep microwave door closed until dough doubles in volume, about 30-40 minutes.

  • iamjoanie 23 Feb, 2010

    Can this recipe be made with whole wheat or white whole wheat flour? would there be any additions?

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