No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Basic Pizza Dough

This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all, delicious. From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).

  • yield: Makes 6 individual 6-inch pizzas

advertisement

advertisement

Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • 1 package dry yeast (2 1/2 teaspoons)
  • 1/4 teaspoon sugar
  • 2 1/2 cups all-purpose flour, plus more for kneading
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 teaspoons coarse salt

Directions

  1. Step 1

    Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.

  2. Step 2

    Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.

  3. Step 3

    Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.

Source
Mad Hungry, October 2010

advertisement

advertisement

Reviews (9)

  • 10 Jun, 2013

    Great pizza dough recipe!! Quick and easy to put together. Used quick rise yeast and it was ready in an hour. My only complaint, was that I found it entirely too salty. Next time I will cut the salt in half, maybe more. Overall, great recipe Will use this one again and again.

  • 12 Apr, 2012

    First time ever making pizza dough and it turned out wonderfully! This has quickly become a family favorite. I've also used quick rise yeast instead and it takes less than an hour to rise and turned out just as great!

  • 26 Sep, 2011

    Wonderful dough!

  • 21 Sep, 2011

    Had a long time favorite pizza dough recipe but thought I would try Lucinda's and oh boy!! We all loved this one - now our family speciality. Can't believe what a difference the milk made. A big hit for sure!!

  • 20 Apr, 2011

    This is the same dough LSQ has featured on Mad Hungry. It is a fantastic dough for thin, Neapolitan-style pizzas.

  • 20 Apr, 2011

    I have been making Neapolitan-style pizzas at home all my life, and this dough was a dream to work with! I have never used milk in my dough before, but it really made a tasty crust - crisp yet tender at the same time. This will become my new go-to recipe for pizzas at home. My yield was two pizzas from this dough recipe.

  • 14 Mar, 2011

    This dough was very tasty!! If you are looking for a great dough, this is a must.

  • 6 Jan, 2011

    BeckyinBoston, I would freeze the dough and not just keep it in the refrigerator.

  • 5 Dec, 2010

    This recipe is great! It has the exact consistency I've been looking for and it's easy to make! The only question I have is this: If I want to make the dough 1 day ahead can I refrigerate it? Or do I have to freeze it?