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Classic Pizza Dough

Recipe photo courtesy of Paola + Murray

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually improves over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

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



Cook's Notes

Bread flour contains more gluten than all-purpose, giving this dough an especially chewy texture, ideal for thin crusts.

Properly proofed dough doesn't need much manhandling. Press and stretch it out from the center with your fingertips, turning it periodically to keep the shape round and the thickness consistent.

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How would you rate this recipe?
  • daniellund2804376
    9 FEB, 2019
    Added a bit of garlic salt, wonderful!
  • Villagesgal3
    2 JUN, 2018
    I used bread flour and made a thin crust, baked on a cookie sheet on the bbq. Crust was outstanding. I added a bit of garlic powder and a pinch of oregano before forming it into a ball. Will make this my go to pizza crust. I added my own toppings so can't comment on those.
    • maggieschool04
      29 NOV, 2018
      what temperature do you use I cant find one

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