New pizza dough recipe

So I decided to try a new pizza dough recipe.  This was made mostly out of necessity since I hadn’t made the dough the night ahead.  I have been using the overnight slow no-knead method for years and it produces a night sour-like dough that D likes.  I also haven’t used my new stand mixer for pizza dough and figured this would be a good time to try it out.  I tweaked the original recipe a little.  I had seen this recipe on one of my FB groups and it looked good – it’s a Martha Stewart recipe (


  • 2 tsp active dry yeast
  • 2 Tbsp sugar
  • (eyeballed) 1/4 cup olive oil
  • 2 tsp salt
  • 4 cups AP flour
  • 1.5 cups of warm water
  1.  In the bowl I added the warm water with the sugar and yeast and let it bloom for about 5 minutes.
  2. To the bowl I then added the AP flour, salt and olive oil.
  3. Using my stand mixer, I mixed the dough for ~10 minutes (on the low or #2 setting)
  4. This produced a cohesive smooth dough that I placed in an oiled bowl and let rise until doubled (~1.5-2 hours) – this was a very active dough that more than doubled
  5. I punched the dough down and then divided it into 4 equal pieces and formed 2 into balls for the pizza (I saved the other half to make bread another day).
  6. After about 2-3 hours I formed the pizza into a large disc for baking.


What I liked about this recipe is that it provided for a dough with good strength to it when working it.  The one I had been making was a little more delicate and harder to stretch into a nice round shape like the above.  Overall I thought it was a little light on salt and didn’t create the same depth of flavor as the overnight dough but it works if you have less time.