Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Vegan Pizza Dough 2.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs Servings: 8 Be sure to use only rapid-rise yeast to make this easy pizza dough; regular dry yeast has to be activated with hot water before it's added to the flour mixture. Ingredients 5 cups all-purpose flour, plus more for dusting ½ cup cornmeal 2 envelopes (¼ ounce each) rapid-rise yeast 4 teaspoons coarse salt ¼ cup olive oil, plus more for brushing Directions Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady stream; process until dough just forms a ball. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 times. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes). Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes. Preheat oven to 500 degrees. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes. Rate it Print