The answer is yes. Every week, or every other, we quickly measure, mix, and knead what we’ve found to be an excellent pizza dough recipe by Martha Stewart. This dough is forgiving and flexible to various types of baking and alterations in regards to oil type and even fresh herbs or seasoning.
Over the last year and a half we’ve come to know this recipe by heart and think it is a wonderful foundation to build on your own pizza traditions.
- 2 packets (1/4 ounce each) active dry yeast
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for bowl and brushing
- 2 teaspoons coarse salt
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface
- Pour 1 1/2 cups of warm water into larger bowl (We use at least an 8 cup stainless steel bowl with lid).
- Open yeast packets, toss it in and let it start to get foamy (it’ll start to smell like bread after 3-5 minutes) .
- Add sugar, oil, and salt into the same bowl and begin mixing until a sticky dough starts taking shape.
- To save a bowl/dish, we use the same bowl to let the dough rise by scraping the sides and shaping the dough ball with a little splash of oil to coat the dough.
- Cover bowl and set aside for about an hour or until the dough doubles in size.
- Once doubled, punch it down (give it a good poke), reshape, and transfer to your work surface.
THINGS TO NOTE:
- Based on our preferred thickness, we get roughly two 14″ pizzas.
- If time allows, we let the dough rise and punch it down at least twice.
- Freezes really well in standard freezer bags.
- We use a hot pizza stone, but can also stand up to the grill as well.
- Don’t over flour your work surface – Flour > Corn Meal in case you’re curious
- If using infused olive oils, add just a drop or two to your regular olive oil
- If you don’t have olive oil, canola works as well
Lastly, when it comes to baking your dough a lot depends on preference, method, and toppings. Lately we’ve been heating up our pizza stone in a 500F oven and letting the dough rise in our microwave situated right above our oven.
Once the oven is preheated and you have your dough rolled and ready to rock, pull the stone from the oven and carefully place your dough on the stone. From there incorporate your toppings and toss back into the oven for roughly 10-15 minutes based on your toppings. The trick is to keep an eye on it, we typically start at 10 minutes and add time as needed.