Marthas Pizza Dough For A Crowd Food

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HOMEMADE PIZZA DOUGH



Homemade Pizza Dough image

Use this dough to make Grilled Pizza with Chopped Tomato, Parsley, and Mozzarella.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes two 10- to 12-inch pizzas

Number Of Ingredients 6

1 cup warm water (about 110 degrees)
1/4 teaspoon sugar
1 package active dry yeast
2 3/4 to 3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons olive oil, plus more for oiling bowl

Steps:

  • Pour the warm water into a small bowl. Add the sugar, and sprinkle in the yeast. Stir the mixture with a fork until the yeast is dissolved and the water has turned a tan color. Let yeast stand until creamy, about 5 minutes. Place the flour and salt in the bowl of a food processor; pulse to combine. Add the yeast mixture and olive oil to the flour mixture; pulse until the dough comes together, adding flour as needed until the dough is smooth but not sticky when squeezed. Transfer the dough to a clean surface, and knead four or five times, until dough forms a smooth ball.
  • Brush the inside of a medium bowl with olive oil; place the dough in the bowl, smooth-side up. Cover the bowl tightly with plastic wrap; place in a warm spot until doubled in size, about 40 minutes. Remove the plastic wrap, and punch down dough. Fold the dough down on itself four or five times. Turn the dough over, folded-side down; cover with plastic wrap. Return to set in a warm spot to double again, about 30 minutes.
  • Punch down dough, and knead about four or five times. Cover with plastic, and let rest another 5 minutes before using.

CLASSIC PIZZA DOUGH



Classic Pizza Dough image

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

QUICK BASIC PIZZA DOUGH



Quick Basic Pizza Dough image

This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Yield Makes 2 pounds

Number Of Ingredients 5

2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
2 tablespoons sugar
1/4 cup extra-virgin olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

Steps:

  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  • Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. 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. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
  • Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g

GRANDMA PIZZA DOUGH



Grandma Pizza Dough image

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2 1/4 cups warm water (110 degrees)
1 1/2 teaspoons active dry yeast (not rapid-rise)
6 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 1/2 teaspoons kosher salt
2 tablespoons sugar
3 tablespoons extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

BASIC GRILLED PIZZA DOUGH



Basic Grilled Pizza Dough image

This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h45m

Yield Makes 1 pound dough or four 10-inch pizzas

Number Of Ingredients 5

1 teaspoon sugar
1 packet (1/4 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

Steps:

  • Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
  • Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
  • Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 g

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