Basic Pizza

Be sure to use only rapid-rise yeast to make this easy pizza dough; regular dry yeast has to be activated with hot water before it's added to the flour mixture.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, March 2004


  • 5 cups all-purpose flour, plus more for dusting
  • 1/2 cup cornmeal
  • 2 envelopes (1/4 ounce each) rapid-rise yeast
  • 4 teaspoons coarse salt
  • 1/4 cup olive oil, plus more for brushing


  1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady stream; process until dough just forms a ball.

  2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 times. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).

  3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.

  4. Preheat oven to 500 degrees. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.

  5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.


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