Quick Basic Pizza Dough

1896 Ratings
  • 5 404
  • 4 470
  • 3 582
  • 2 303
  • 1 137

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.

Everyday Food, March 2010

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Yield:
Makes 2 pounds
Advertisement

Ingredients

Directions

  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

    Advertisement

  • 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.

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.

Advertisement

Reviews (72)

1896 Ratings
  • 5 404
  • 4 470
  • 3 582
  • 2 303
  • 1 137
Martha Stewart Member
12/11/2020
wait but where does it say how long you cook it for?
Martha Stewart Member
12/11/2020
I loved this recipe! I have made it many many times ever since I have found it. I just didn’t know how long to cook it for at first because it doesn’t directly say.
Martha Stewart Member
12/11/2020
I loved this recipe! I have made it many many times ever since I have found it. I just didn’t know how long to cook it for at first because it doesn’t directly say.
Advertisement
Martha Stewart Member
08/18/2020
this is a perfect pizza dough. versatile enough to be used in dessert recipes such as cinnamon rolls, etc. thank you martha stewart :)
Martha Stewart Member
01/16/2020
I made this two days in a row. I used bread flour and we both loved it. I also made pitas out of the dough left from one pizza. It is so easy I could make it every day.
Martha Stewart Member
11/13/2019
water was left out of recipe. I know, it is in the directions BUT it is still part of the recipe
Advertisement
Martha Stewart Member
10/18/2019
Love it, great and easy!!!
Martha Stewart Member
09/17/2019
Fabulous, delicious, and very easy to make. I love that it makes two large pizzas and my crust was nice and crispy to hold all my yummy toppings. If you enjoy a lot of toppings (veggies, tomatoes, and sauce) then use this recipe.
Martha Stewart Member
08/09/2019
This was BY FAR, the best pizza dough recipe I have ever used. It came out crispy, while also a bit chewy, and not sweet at all! (I used all 2 Tbsp of sugar and was very concerned!) I only used 1 Tbsp of jarred active yeast, and I’m telling you, it came out PERFECT!!
Martha Stewart Member
05/10/2019
My go to pizza dough. Always a hit in the house. Made @ least once weekly.
Martha Stewart Member
05/01/2019
This is a great tasting dough but the dough was too runny. We needed to add a couple more cups of flour. Otherwise, it was delicious
Martha Stewart Member
11/24/2018
This recipe is perfect! I use 4 teaspoons of jarred yeast instead of the packets, and let it rise a little longer. We make this almost weekly.
Martha Stewart Member
11/23/2018
After trying many quick dough recipes (many using bland rapid-rise yeast), I have to admit I keep coming back to this one. It does have a better yeast flavor and bakes well. Most of the others taste like some boring Bisquick dough. I do have two suggestions, if you have Bread flour, use it instead of A.P. flour. It has a better stretch and taste, but still fine with A.P. if that's all that is available. Secondly, whatever flour you use start with 3 cups and add from there. To get the nice sticky dough after using the spoon and level measuring, I find I really need a little over 3 cups ( usually end up using a little less than 3 1/2). When I go to four, it always seems too dry as both a dough and a finished pizza.
Martha Stewart Member
09/16/2018
I did the recipe as stated, spooning the floor into the cup. It's a versatile dough and as asingle person I can freeze several balls for later use. The taste has a mellow yeastiness.
Martha Stewart Member
09/01/2018
I like this easy recipe because it just called for pantry basics. I made it in my Kitchenaid mixer with the dough hook. I bloomed the yeast first, then added salt, sugar, and oil, mixed in the 4 cups of flour gradually and let it knead a few minutes with the machine. (I did substitute one cup of bread flour for the AP flour because I ran out of AP flour.) I let it rise one hour at room temp then punched it down and let it sit a couple of hours in the refrigerator until I was ready to bake. It still rose to the top of my batter bowl even when chilled. Had a nice yeasty taste after baking. I think the extended cold rise helped develop the flavor. I'd make this again but next time spread each piece a little thinner before baking or maybe cut the dough in 5 or 6 pieces before patting it out.
Martha Stewart Member
07/15/2018
A delicious and easy recipe. I added some olive oil and a sprinkle of course kosher salt on the exposed crust.
Martha Stewart Member
06/21/2018
Hi Sarah! Love your videos and recipes! But, hey a question about this recipe. You use this same pizza dough recipe in the video for Rustic Springtime Vegetable Pizza (https://www.youtube.com/watch?v=4A4cXRjKz6Q) But in the video, you measure the flour by SCOOPING and leveling. It seems like you scoop and level flour in most of your videos. But the recipe above specifically says that the flour should be measured by SPOONING and leveling. There's a slight difference between the two methods. Scooping and leveling usually measures more flour than spooning and leveling. Which is the correct method for this pizza dough recipe? Hey….BTW, any thoughts to giving measurements by weight…hint, hint, hint… Thanks!
Martha Stewart Member
06/09/2018
Way too much flour.
Martha Stewart Member
05/26/2018
The recipe worked, but it was awful. At 37.5% hydration, it tasted like it was made with bisquick. Way too much flour, and with the quantities of flour and water specified, no wonder it requires 2 packets of yeast. I expected the dough would at least taste yeasty, but all it tasted like was flour. This is the worst dough, pizza or otherwise, ever. I'm an experienced cook and baker, and made no mistakes or changes to this recipe. I baked it once as pizza (in my pizza oven) and once as a baguette of sorts - both the worst things I ever made. I'm surprised so many other reviewers love this recipe and write that it is perfect as is, in fact it was those reviews that spurred me to try it despite initial misgivings. If I were inclined to make it again I'd cut yeast down to one teaspoon, increase water by nearly 100%, increase salt, eliminate the sugar and oil, increase rising time and include a rise in the refrigerator. But with all those changes, I'd be making a dough that no longer resembles this recipe at all.
Martha Stewart Member
03/11/2018
I love this recipe. I tried making one pizza and it worked amazingly. I am definitely going to follow this recipe again soon.
Martha Stewart Member
03/03/2018
This was the perfect Pizza Dough for our home. Tried many but this was the best. My kids said I perfected it to Pizza Hut dough. I started making homemade Pizza about 4 months now and this was the best, the kids loved it.
Martha Stewart Member
01/26/2018
I made this and cooked one pizza a few hours later. It turned out good. The rest of the dough I put in a ziplock baggie and left in the refrigerator for two days.Day one I took it out and set it on the counter to come to room temp. But I was unable to cook it that day so I put it back in the refrigerator. Day 2 I took it out and let it come to room temp. WOW the yeasty flavor was awesome and the dough cooked perfect. I have a pizza stone and set my oven for 500 degrees the pizza was done in about 10 to 12 minutes... Will do this again soon.
Martha Stewart Member
01/20/2018
This dough is easy it’s the first homemade pizza dough I made and my family and friends love it.i have used it for about 4 years.
Martha Stewart Member
01/08/2018
The dough was really great. It didn't turn out as sticky as in the recipe for me but still a beautiful smooth dough. The pizza turned out to be the best one I made so far. Thank you very much for your awesome recipe. :)
Martha Stewart Member
12/27/2017
It worked out great! Quick and easy. I’ve made it 3x as is and it’s perfect each time. Made it into garlic rolls for Christmas dinner , I replaced regular salt with garlic salt in the dough -then baked ( about 10min) made about 20 pieces. I rubbed butter over the hot rolls sprinkled with garlic salt and powered parmigiana cheese, a huge hit. My 5 year old grandson requested them today, he’s helping me make them !! We are going to eat them dipped in marinara sauce!!
Martha Stewart Member
11/20/2017
really great pizza dough, worked from the first time!
Martha Stewart Member
11/15/2017
No adjustments. Perfect as is.
Martha Stewart Member
10/26/2017
This was an awesome pizza dough! I would definitely make it again. With half of the dough, I stuffed it with cheese and coated with egg yolk. It worked perfectly. ;)
Martha Stewart Member
10/21/2017
I saw that the video said to use 2 teaspoons of sugar but several reviewers said they used the 2 Tablespoons so that is what I did...I followed the rest exactly. In 1 hour my dough had doubled so I split into two and froze one for latter. My oven has trouble getting to 500 so I set at 425. After spreading the dough into my pizza pan I put about 1 cup of shredded mozzarella over the dough and baked about 5 minutes. I then took pan out, spread my sauce & toppings with about 1 1/2 cup more cheese topping it. After approximately 14 minutes the pizza was done~ perfection! Dough light and tasty. Thank you Martha, my new to go too.
Martha Stewart Member
10/14/2017
Loved it. Used 1packet if yeast and still worked great
Martha Stewart Member
09/15/2017
Used it for panzerrotis and pizza turns out great everytime. Great recipe as long as you follow it.
Martha Stewart Member
09/14/2017
Terrible. Had it for a birthday party and it was ruined. Do not recommend using this at all. Followed instructions and it was WAYYY TO THICK, and it was all burnt at bottom. So much for a homemade pizza birthday party... had to order pizza, because it was too burnt and nasty
Martha Stewart Member
07/26/2017
Best recipe ever!
Martha Stewart Member
06/29/2017
I don't know which toppings i should use aghhhh need help reply with good toppings!
Martha Stewart Member
06/24/2017
We have made this recipe 3 or 4 times and it is easy and delicious! We make the dough thin and then cook it on a cast iron skillet then broil it to finish the pizza off :)
Martha Stewart Member
03/22/2017
In the video she says two teas[filtered]s of sugar, but the recipe says two tables[filtered]s. Which is correct? I made this recipe by watching the video, and it turned out more like ciabatta dough, very very sticky.
Martha Stewart Member
02/20/2017
do you add toppings then cook? and for how long?
Martha Stewart Member
02/18/2017
@what temp do I cook pizza dough @? And do I cook it w/ toppings on it or b4 adding toppings?
Martha Stewart Member
02/18/2017
@ what temp. Do I cook pizza dough @? Do I cook it w/ topping on it ? Or cook then add toppongs?
Martha Stewart Member
02/04/2017
I wear a pizza box as a hat, and I throw on some paper as my shoes I brush my teeth with a rock, that rock is always in the shape of a block.
Martha Stewart Member
01/30/2017
Easiest dough I have ever mixed up. Can't wait to see the finished product! I will let you know how my pizza turns out....to be continued.
Martha Stewart Member
10/23/2016
Super easy only recipe I've ever used. It's my families favorite pizza dough.
Martha Stewart Member
05/10/2016
Sarah -- Thank you for teaching me something every time I watch and also for making me laugh. Your chutzpah is a great asset to Martha Stewart's kitchens.
Martha Stewart Member
04/09/2016
This is amazing post. Now i can made my own pizza! Thanks you mate! Fysca
Martha Stewart Member
02/13/2016
I have made this 3 times now....quick easy recipe....500 degrees for about 12 mins. Place an empty pizza pan face down in oven. Then your pizza on your other pan put on top of the empty one in the oven...it cooks quicker
Martha Stewart Member
01/10/2016
I would love to make this recipe but at what temperature and how long do you bake it in the oven?
Martha Stewart Member
10/18/2015
WONDERFUL RECIPE!!!! I used "In the Raw" Turbinado Sugar and 2 Cups All Natural Whole Wheat & 2 Cups All Purpose White Flour. This truly is a NO KNEAD dough! I have never made homemade dough before so I was a little nervous. To make me even more stressed out I decided to grill it! I am glad I stepped out of my box because my pizza turned out marvelous! Truly amazing! This dough is great on the grill, just put olive oil on each side and you will be able to flip it with tongs!
Martha Stewart Member
08/29/2015
Loved it!! Worried because my dough was not sticky and my yeast only bubbled in one third of the bowl... But it turned out great! I did add just under a half tsp garlic powder to salt/sugar/oil mix, and used TEASPOON SUGAR! NOT TABLESPOON (glad I read posts)! (The tsp vs tbs is in video too) I only had E.V.O.O.. I used leftover roast chicken and red bell peppers, green onion, and a small bit of fresh parsley (I pre-sauted the latter trio). I also lightly dusted metal pizza pans with cornmeal.
Martha Stewart Member
08/29/2015
Great! I was worried because my yeast didnt bubble much, just on one third of the surface did. Then my dough was not very sticky at all. However, I put the dough in an oiled bowl and brushed with oil (I only had EVOO)... Gave the dough one hour to rise, and it did nicely. I very lightly dusted the cutting board with fl0ur and kneaded the dough twice, sliced dough per-pizza, stretched by hand then placed on pizza pan (medal) lightly dusted with corn meal. I did add just under 1/2 tsp garlic pwdr.
Martha Stewart Member
08/16/2015
The first time I made this the only olive oil I had was garlic flavored with minced garlic in it. It made the best garlic crust pizza I have ever had and it smells amazing while its cooking too! I also used fresh garlic salt from a sea salt/garlic grinder instead of regular salt. We do like garlic a lot in my house!
Martha Stewart Member
07/05/2015
Nice info, i get a lot of benefits from this site. Diono Rainier
Martha Stewart Member
06/28/2015
At what point do you freeze the dough? Before it rises? After? And how do you use the dough once it is frozen? Do you thaw it in the fridge? Leave it on the counter? Do you have to do anything to have it rise again? Help!
Martha Stewart Member
05/15/2015
How long do you let this cook once it is spread out? I don't know if we just cook it until the toppings look done (barely browning cheese) or if the dough will end up undercooked . . . I hate it when that happens. Help!
Martha Stewart Member
03/04/2015
Came out great. Although, as a beginner, I could have benefited from knowing that whole wheat flour acts differently, and therefore, the quantities should be adjusted if different sorts of flour are used. I also added some garlic, oregano and basic - yum!
Martha Stewart Member
03/04/2015
Came out great. Although, as a beginner, I could have benefited from knowing that whole wheat flour acts differently, and therefore, the quantities should be adjusted if different sorts of flour are used. I also added some garlic, oregano and basic - yum!
Martha Stewart Member
02/27/2015
The recipe says 2 tablespoons of sugar. That seems excessive. Also in the video you have posted above she puts in 2 teaspoons. Please advise Martha. How much sugar goes in this dough?
Martha Stewart Member
04/09/2014
This is not only easy but very tasty. I typically make a double batch and put one in the freezer for a quick dinner.
Martha Stewart Member
01/23/2014
good and easy to make thank you :)
Martha Stewart Member
10/31/2013
Really a great pizza dough recipe. We made 3 medium sized pizzas and had enough for one more small one. However, I threw that dough in the fridge and 2-3(??) days later made the most amazing facoccia with it. Going to try and recreate that happy experiment.
Martha Stewart Member
08/28/2013
Shouldn't the water be listed as an ingredient?
Martha Stewart Member
06/30/2013
I've made it plenty of times and it's always amazing. Here is a great time saver:If you want pizza for dinner and you've already made some dough, take have the amount of dough, roll it to the size of pizza you want. Then, double the amount of sauce you're making, take half of the sauce and spread it all over the rolled-out pizza dough and spread cheese and topings and freeze (up to 3 monthes),so the next time you want pizza for dinner, you have a home made pizza for dinner in a matter of minuts
Martha Stewart Member
02/12/2013
Best dough I have ever made and I have made lots of different recipes. Easy to roll and pull into shape.
Martha Stewart Member
02/02/2013
I just used this recipe for the first time today and it is awesome. It is so light and flavorful for a pizza dough!
Martha Stewart Member
11/11/2012
I've been using this recipe since 1998 when it first appeared in Martha Stewart Living Magazine. It is my go-to recipe. It has always worked perfectly and is extremely easy to make. We live in a very humid climate and I've never had trouble with the dough rising or it being too sticky. I've used all-purpose flour as the recipe states as well as completely substituting whole wheat flour and it has always worked perfectly. The dough is the perfect texture for pizzas. Thanks for the recipe!!
Martha Stewart Member
12/07/2011
I have used this recipe since last summer. It is very easy and very tasty! I have made pizza and Cinnamon rolls . they are always a hit ! I highly recommend it!
Martha Stewart Member
10/19/2011
I absolutely Love this pizza dough recipe! It's so easy to just mix with a spoon and don't have to use a rolling pin.... which I always am disastrous with!!!! LoL If you run into a problem like Beatchik26 - add more flower..... so the dough isn't sticky but still soft ..... I love the Microwave TIP - below to make the dough rise quicker!!!! Thanks so much - I so love home made pizza and now I can make it myself... instead of asking my Mom and aunt to bring make and bring it to me!!
Martha Stewart Member
06/11/2011
Yummy pizza dough. I use the bread hook in my Kitchen Aide mixer to mix & knead this dough. This recipe makes 2 large, thin crust pizzas. I make 1 pizza the day I mix the dough & save the other dough for a pizza next week... the dough only holds in the fridge for about a week. My favorite toppings are pepperoni w/ chopped zucchini (& I stir pureed spinach into my marinara sauce, but don't tell my kids:) .
Martha Stewart Member
01/30/2011
This dough is amazing! I have always had bad luck with anything involving yeast, but this dough turned out perfect the very first time. Delicious and super easy to make. The microwave proofing method is awesome, by the way (see post below)! This pizza dough recipe is the only one you'll need!
Martha Stewart Member
07/30/2010
omg, the "microwave proof method" described below REALLY WORKS!... the dough MORE than doubled in about 35 minutes!
Martha Stewart Member
07/30/2010
You can replace half of the flour w/ whole wheat or all of the flour w/ white wheat... but it will have a heavier texture either way.
Martha Stewart Member
04/09/2010
A sure "proof" way to "proof/ raise" your dough is to use your microwave oven! I learned this from America's Test Kitchen. Heat 2 cups of water, uncovered, to boiling in your microwave (about 5-6 minutes). Put your mixed pizza dough into the microwave oven, next to the hot water, no need to cover bowl or plastic container. Keep microwave door closed until dough doubles in volume, about 30-40 minutes.
Martha Stewart Member
02/23/2010
Can this recipe be made with whole wheat or white whole wheat flour? would there be any additions?
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/29/2022