Martha Stewart Pizza Dough Mix Quick Mix Style

Martha's Pizza Flours bring back creativity in the kitchen with the ability to make pizza doughs using flours sourced all over the world to create restaurant-style pizzas.

Directions:

1. Combine pizza mix, water, and oil in a mixer bowl, and beat with the dough hook until it forms a smooth ball that slowly springs back when you poke it, 4 to 5 minutes (you can also mix by hand, then knead dough on a floured surface, about 8 minutes). Transfer to a lightly oiled bowl, cover, and refrigerate for 24 to 72 hours. 
2. Remove dough from refrigerator, divide into 2 pieces (14 ounces each). Shape into balls. Place on a floured baking sheet, dust with flour, and cover with plastic wrap. Let stand in a warm spot until the dough is room temperature and puffy, 2 to 3 hours. 
3. Place a steel or stone on a rack in the bottom third of the oven and preheat the oven to 500550ְF for at least 45 minutes. 
4. On a floured surface, shape the dough into a 13- to 14-inch round. Prick the center of the dough with a fork to prevent bubbles from forming. Transfer to a flour-dusted peel. Add sauce, cheese, and toppings. Transfer pizza to the stone using a shimmy-shove motion. Close oven and turn to broil. Bake until the crust is browned and the cheese has browned in spots, 6 to 8 minutes. Remove carefully. Let cool 5 minutes before serving. To bake on a baking sheet: Place rack in the center of the oven and preheat to 500F for at least 45 minutes. Follow shaping directions above, placing on an oiled baking sheet before topping. Bake until the crust is evenly browned and the cheese has browned in spots, 8 to 13 minutes. Do not broil.