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Pizza Dough for Fig Pizzas


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.

Cook's Notes

Any unused pizza dough can be wrapped in plastic wrap and stored in the freezer for later use.

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