easy pizza dough

easy_pizza_dough_63 years ago I tried what was claimed to be the “easiest pizza dough recipe”.  Already intimidated by anything with the ingredient “active dry yeast” I was certain failure would be in my future.  And it was.  Right from the start the dough was dense and thick.  A jackknife would have been needed to lift it off the pan after baking.  I swore off ever trying to make my own pizza dough again.  Of course time heals all wounds and recently when I came across Martha’s recipe claiming the same ease I couldn’t help myself and had to try.  Martha, you are my favorite.  Not only is this indeed easy for a dough beginner like myself but it is super tasty as well.

easy_pizza_dough_1There is something about active dry yeast that scares me.  I think it is all the stories you hear when bread makers discuss things that went wrong with their recipes.  Seems like a lot of mess and work for something that may or may not turn out.  I like recipes that you can “fudge” a bit.  Where weather, humidity or preciseness does not effect it to the point of total disaster.  That is why this dough is for me – fool proof.

easy_pizza_dough_2 easy_pizza_dough_3

easy pizza dough
  • 2 packets (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • ¼ 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
  1. Pour 1½ cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms.
  3. 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.
  4. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Recipe makes 2 regular size pizza crusts. Roll/stretch dough to size and bake in a 425 degree oven (place toppings on first) for 18 to 22 minutes. Or form dough into ball, wrap in plastic wrap, place in freezer bag and freeze for up to 3 months.

Recipe from Martha Stewart

easy_pizza_dough_4Absolutely loving our daily harvest of sweet little cherry tomatoes.  Paired with basil it is a simple combination but one that is truly hard to beat.  We cut our tomatoes in half and toss with one minced garlic clove, olive oil, salt and pepper before tossing on pizza.

easy_pizza_dough_5I have made this three times since first trying 2 weeks ago (6 pizzas in 2 weeks for 3 people, one of which is a toddler and only take 2 or 3 bites – yeah, Sticky and I like us some pizza).  The fact that it makes 2 crusts is such a time saver – someday I would like to make 3 or 4 batches and have those perfect balls of dough waiting for me in the freezer on busy evenings.  As far as taste and texture it is not the best dough I have ever had but it is the best dough that has came out of my kitchen and that is certainly good enough for me.




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17 Responses to easy pizza dough

  1. Laura says:

    I can’t wait to try this – I’m just about to make the dough but am halving the measures so hope it works out ok! How do you defrost the dough once you’ve frozen it?

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  4. Kathy says:

    do you still brush the dough with oil even if you’re going to freeze it? I was going to put them in plastic bags & freeze it that way but didn’t want to do it till I checked with you first… 🙂

    • prettyplainjanes says:

      Hi Kathy! Thanks for trying the recipe! Yes, I still brush with oil when freezing. Hope you enjoy! – brandy j

  5. Janet says:

    I am very new to this whole cooking thing. I am having a blast creating new things. I tried this recipe last week and made Stromboli one night and an upside down quiche the next. Tonight, a fresh batch of dough will make some calzones. Thank you for keeping it simple for beginners.

    • prettyplainjanes says:

      Hi Janet! Thanks so much for trying the recipe out. Martha sure knows what she is doing with this one! Congrats and good luck on your new culinary adventure. Cheers! – brandy j

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