Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Basic Grilled Pizza Dough 3.6 (162) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 1 hr Total Time: 1 hr 45 mins Yield: Makes 1 pound dough or four 10-inch pizzas 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. 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 ¼ cups bread flour or all-purpose flour, plus more for work surface Directions 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. Cook's Notes To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month. Originally appeared: Everyday Food, July/August 2010 Rate It PRINT