Pizza Dough

Use this dough to make Fig Pizzas, or roll out to two 14-inch circles, layer with your favorite pizza toppings, and bake on a baking sheet in a 500-degree oven until golden golden, 10 to 12 minutes.

  • Yield: Makes four 7-inch pizzas, or two 14-inch pizzas

Source: Martha Stewart Living, September 1997


  • 1 tablespoon active dry yeast
  • 3/4 cup warm water (100 degrees to 110 degrees)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons extra-virgin olive oil, plus more to coat bowl


  1. Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. Stir well.

  2. Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.

  3. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.

  4. Place in a well-oiled bowl, turn to coat with oil, and cover loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes.


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