Quick Basic Pizza Dough

Name: Quick Basic Pizza Dough
Prep time: 10 min
Total time: 70 min
Ingredients: 2 envelopes (¼ ounce each) active dry yeast (not rapid-rise); 2 tablespoons sugar; 0.25 cup extra-virgin olive oil, plus more for bowl and brushing; 2 teaspoons kosher salt; 4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

3.4

(1,891)

61 Reviews

By

Martha Stewart Editors

Updated on February 4, 2021

Prep Time:

10 mins

Total Time:

1 hrs 10 mins

Yield:

2 pounds

This homemade pizza crust comes together quickly—give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Ingredients

2 envelopes (¼ ounce each) active dry yeast (not rapid-rise)
2 tablespoons sugar
¼ cup extra-virgin olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

Directions

Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Johnny Miller

Cook's Notes

Use this dough as the base for these recipes: Focaccia with Dried Fruit and Rosemary, Brown Sugar and Pecan Sticky Buns, Sweet Soft Pretzels, and Individual Cinnamon-Apple Tarts.