Pizza or pizzetta base dough from Polpo: A Venetian Cookbook (of Sorts) by Russell Norman

  • yeast
  • strong white flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on February 10, 2020

    A good recipe for a crisp and delicious pizzette

  • Yildiz100 on October 15, 2017

    Not my favorite dough either, but it was good for a quick dough.

  • mirage on October 02, 2015

    Made a cracker-y crust. We liked it a lot, for a change. Freezes nicely - maybe even better after freezing.

  • moppe on March 09, 2015

    Not my favorite Pizza Dough. Turned out somewhat dry.

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