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Grandma Pizza Dough

Recipe photo courtesy of Paola + Murray

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.

Source: Martha Stewart Living, May 2018
Total Time Prep Yield



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How would you rate this recipe?
  • LaurieLaurel
    13 OCT, 2018
    This is the first time I made a pizza dough and it came out pretty well. My family really enjoyed the thick crust and this recipe is definitely a keeper.
  • makatzenberg
    12 OCT, 2018
    Only once before has my wife ever complained that a recipe was "disgusting." My daughter hated it too.
  • MS11208760
    4 AUG, 2018
    My kids loved this, it made a great thick crust pizza.
  • jaa7573804
    2 JUN, 2018
    I prepared this crust just as the recipe stated and was beyond happy. I am so thrilled to finally find the perfect pizza crust for my tastes. I have now made four pizzas using this crust and can’t wait to experiment with many different toppings. Thank you Martha and staff for my favorite pizza crust recipe.

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