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Perfect Pizza

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Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.

Source: Martha Stewart Living, October 1997
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Ingredients

Directions

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How would you rate this recipe?
43
  • MS11773001
    3 MAR, 2014
    By the way… Martha's Baking book does add a bit of olive oil on the dough before adding the sauce and then the cheese. I've never had a problem with everything sliding off either. Great pizza with just about any topping!
    Reply
  • MS11773001
    3 MAR, 2014
    This is a great pizza! I've made it many times adding a bit of parmesan reggiano too. Love it!
    Reply
  • Jerry Viola
    31 AUG, 2013
    step 6, is wrong. Who has ever had Pizza, when you bite into the slice, the whole top slides off and burns your mouth? Why, because 95% of Pizza are not made properly. The best way is that the cheese must be put on first before the sauce. The cheese melts and sticks to the dough. The sauce will not stick to the dough and that's why everything slides off.
    Reply
  • Jr_Martha
    16 FEB, 2012
    Oh and I also put lots of fresh basil on the pizza when it came out of the oven
    Reply
  • Jr_Martha
    16 FEB, 2012
    BEST pizza I've ever had by far. I used goat cheese instead of mozzerella. Does anyone know how to make the dough fluffier?
    Reply
  • DesignGirl510
    8 JUN, 2011
    I love this recipe! I have made it many times since first receiving the recipe in a 1997 Martha Stewart Magazine. This is a hit & I make it often. This paired with the Pizza Sauce recipe will impress anyone. Not many people make pizza from scratch at home anymore & it's very easy to master. I recently made it for a small dinner party & it was a great success. I prepped everything before I got ready & the last minute details were stress-free. You won't be disappointed!
    Reply
  • Leah7058
    29 JAN, 2011
    Does anyone know what the exact amount is for "one package" active dry yeast?
    Reply
  • goodthing101
    29 SEP, 2010
    Best pizza recipe - except use 00 Flour (recommended Caputo brand) instead of AP flour for a more authentic taste.
    Reply
  • waggles
    8 MAR, 2009
    I always substitute 1/2 cup rye flour for the regular flour in a pizza crust recipe. The resulting crust doesn't rise as much and results in a thinner, crispier crust.
    Reply
  • pattyfountainbahamas
    3 MAR, 2009
    I will surprise my husband and kids with this recipe on Friday. I hope the crust is a bit crispy.
    Reply

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