Reviews (2)
Add Rating & Review
52 Ratings
5 star values:
4
4 star values:
12
3 star values:
21
2 star values:
13
1 star values:
2
Martha Stewart Member
Rating: Unrated
03/22/2011
I've frozen this dough. I just do it after letting them rise overnight. After taking them out of the fridge, I flatten them into round discs, then freeze after dusting with flour and wrapping in parchment paper. Then I put all four into a ziplock freezer back and they are ready when you want to cook them! We cook ours on the grill, and it makes an awesome pizza:).
Martha Stewart Member
Rating: Unrated
05/31/2009
Can this dough be frozen? If so, what is the best method? After it has risen overnight in the fridge?
Back to Martha’s Pizza Dough for a Crowd
All Reviews for Martha’s Pizza Dough for a Crowd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Martha’s Pizza Dough for a Crowd
Recipe Summary
Yield: Makes four 12-inch pizzas
Ingredients
Ingredient Checklist
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl
Gallery
Martha’s Pizza Dough for a Crowd
Recipe Summary
Yield: Makes four 12-inch pizzas
Gallery
Martha’s Pizza Dough for a Crowd
Martha’s Pizza Dough for a Crowd
Martha’s Pizza Dough for a Crowd
Recipe Summary
Yield: Makes four 12-inch pizzas
Recipe Summary
Yield: Makes four 12-inch pizzas
Yield: Makes four 12-inch pizzas
Makes four 12-inch pizzas
Ingredients
Ingredients
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 degrees to 115 degrees)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil, for bowl
Directions
Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 2 hours. Press it with your finger to see if it’s done; an indent should remain.
Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Transfer to refrigerator, let rise overnight.
Reviews (2)
Add Rating & Review
52 Ratings
5 star values:
4
4 star values:
12
3 star values:
21
2 star values:
13
1 star values:
2
Martha Stewart Member
Rating: Unrated
03/22/2011
I've frozen this dough. I just do it after letting them rise overnight. After taking them out of the fridge, I flatten them into round discs, then freeze after dusting with flour and wrapping in parchment paper. Then I put all four into a ziplock freezer back and they are ready when you want to cook them! We cook ours on the grill, and it makes an awesome pizza:).
Martha Stewart Member
Rating: Unrated
05/31/2009
Can this dough be frozen? If so, what is the best method? After it has risen overnight in the fridge?
Reviews (2)
Add Rating & Review
52 Ratings
5 star values:
4
4 star values:
12
3 star values:
21
2 star values:
13
1 star values:
2
Add Rating & Review
52 Ratings
5 star values:
4
4 star values:
12
3 star values:
21
2 star values:
13
1 star values:
2
52 Ratings
5 star values:
4
4 star values:
12
3 star values:
21
2 star values:
13
1 star values:
2
52 Ratings
5 star values:
4
4 star values:
12
3 star values:
21
2 star values:
13
1 star values:
2
- 5 star values:
- 4
- 4 star values:
- 12
- 3 star values:
- 21
- 2 star values:
- 13
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
03/22/2011
I've frozen this dough. I just do it after letting them rise overnight. After taking them out of the fridge, I flatten them into round discs, then freeze after dusting with flour and wrapping in parchment paper. Then I put all four into a ziplock freezer back and they are ready when you want to cook them! We cook ours on the grill, and it makes an awesome pizza:).
Martha Stewart Member
Rating: Unrated
05/31/2009
Can this dough be frozen? If so, what is the best method? After it has risen overnight in the fridge?
Martha Stewart Member
Rating: Unrated
03/22/2011
I've frozen this dough. I just do it after letting them rise overnight. After taking them out of the fridge, I flatten them into round discs, then freeze after dusting with flour and wrapping in parchment paper. Then I put all four into a ziplock freezer back and they are ready when you want to cook them! We cook ours on the grill, and it makes an awesome pizza:).
Rating: Unrated
Rating: Unrated
05/31/2009
Can this dough be frozen? If so, what is the best method? After it has risen overnight in the fridge?
All Reviews for Martha’s Pizza Dough for a Crowd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Martha’s Pizza Dough for a Crowd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
