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
Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. Stir well.
Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.
Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
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.