Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Quick Basic Pizza Dough 3.4 (1,889) 58 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 4, 2021 Print Share Share Tweet Pin Email 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. Print