Rating: 3.42 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
  • 12 Ratings

Hazelnuts add a toasty note to this dough while giving it a pleasantly chewy texture. Use the recipe to make our Broccoli Rabe Pizza; Butternut Squash Pizza; or Pepper, Mushroom, and Onion Pizza.

Martha Stewart Living, October 2010

Gallery

Recipe Summary

prep:
15 mins
total:
1 hr 30 mins
Yield:
Makes 2 balls ( enough for two 9 1/2-inch pizzas)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly oil a medium bowl. Stir together water and yeast in a large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1 1/2 teaspoons salt; stir until dough forms. Turn dough out onto a floured surface, and knead with floured hands until smooth.

    Advertisement
  • Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide dough into 2 balls.

Advertisement

Reviews

12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0