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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, March 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 (25)

  • _sleeping_sn_ 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!

  • _sleeping_sn_ 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!

  • Vodkachef123 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?

  • MSLO Moderator 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!

  • 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.

  • Motia N 23 Jan, 2014

    good and easy to make thank you :)

  • Heatherlybakes 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 28 Aug, 2013

    Shouldn't the water be listed as an ingredient?

  • Eliah_Golan 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!!

  • karenuh 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....

  • karenuh 30 Jul, 2010

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

  • karenuh 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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