Martha Stewart Basic Grilled Pizza Dough

Martha Stewart basic grilled pizza dough takes 1 hour 45 minutes and just flour, yeast and olive oil to make a soft, stretchy dough that bakes into four 10-inch pizzas. It's an easy homemade pizza dough for a weeknight dinner, summer cookout or spring supper, and it's made with few ingredients.

Let the dough rise twice, 45 minutes and then another 30, because that long rest builds the stretch you want. Skip the second rise and the crust bakes up dense and tight instead of light and chewy.

Martha starts the yeast in a cup of warm water with a little sugar and waits for it to foam before anything else goes in. Then she kneads for only 2 minutes and lets time do the rest, so the dough stays soft enough to work on the grill or in the oven.

Martha Stewart Basic Grilled Pizza Dough

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking timeminutes

Calories

220

kcal

A short knead and two slow rises give a soft, elastic dough that stretches easily without tearing. Brushing the bowl and the top with oil keeps it supple until you shape it.

Ingredients

• 1 teaspoon sugar
  

• 1 packet (¼ ounce) active dry yeast
  

• 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
  

• Coarse salt and ground pepper
  

• 2 1/4 cups bread flour or all-purpose flour, plus more for work surface
  

Directions

• Foam the yeast: Pour 1 cup warm water into a medium bowl, add 1 teaspoon sugar and sprinkle 1 packet active dry yeast over the top. Let it stand for 5 minutes until foamy, which tells you the yeast is alive.
• Mix the dough: Whisk 2 teaspoons extra-virgin olive oil and 1 teaspoon coarse salt into the yeast mixture. Add 2 1/4 cups flour and stir with a wooden spoon until the liquid is absorbed, though the dough will look dry.
• Knead the dough: Turn the dough out onto a floured work surface. Knead for about 2 minutes until it comes together in an elastic ball.
• First rise: Transfer the dough to an oiled medium bowl and brush the top lightly with oil. Cover with plastic wrap and set it in a warm, draft-free place for 45 minutes, until doubled in bulk.
• Second rise: Punch down the dough and cover the bowl again. Let it rise for another 30 minutes.
• Divide and rest: Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces. Let them rest for 15 minutes before you stretch them for pizza.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set, ThermoPro digital kitchen timer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, the recipe works with either one. Bread flour gives a chewier crust because it has more protein, while all-purpose makes a slightly softer bite.

How long can I store the dough?

Refrigerate the dough pieces, covered, for up to 2 days. For longer storage, freeze them for up to 1 month and thaw in the fridge before shaping.

Can I make the dough ahead for a party?

Yes, divide it into 4 pieces after the second rise and refrigerate them covered for up to 2 days. Let them sit at room temperature for about 15 minutes before stretching, so they relax and roll out easily.

Can I bake this dough in the oven instead of on the grill?

Yes, the dough works for pizza on the grill or in a regular oven. Use a preheated baking sheet or pizza stone in the oven so the bottom crust gets crisp.

Why does my dough look dry after mixing?

That is normal, because the dough only comes together once you knead it. Turn it out onto a floured surface and knead for 2 minutes until it turns into a smooth, elastic ball.