Food & Cooking Recipes Appetizers Hazelnut Pizza Dough 3.4 (12) 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 May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Yield: Makes 2 balls ( enough for two 9 1/2-inch pizzas) 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. Ingredients 3 tablespoons extra-virgin olive oil, plus more for bowl 1 cup warm water (110 degrees) 2 ¼ teaspoons active dry yeast (one ¼-ounce envelope) 2 ½ cups all-purpose flour, plus more for surface and hands ½ cup roasted hazelnut meal 1 tablespoon finely chopped fresh sage Coarse salt Directions 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. 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. Print