“This dough is a cinch -- give it time to rise and a couple of kneads and it's done! You can store it in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours. http://www.marthastewart.com/332275/basic-pizza-dough”
READY IN:
10mins
YIELD:
2 lbs
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 1 1/2 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.
  3. Add flour and stir until a sticky dough forms.
  4. Transfer dough to an oiled bowl and brush top with oil.
  5. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
  6. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
  7. Cook's notes: To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

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