Pizza or pizzetta base dough from Polpo: A Venetian Cookbook (of Sorts) (page 62) by Russell Norman

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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

  • hlange on June 30, 2024

    This dough wasn't at all too crisp or crackery for me, but tasted authentic, perfectly pillowy soft and delicious while crispy on the edges. I made sure to knead (stretch/rip as described in the book) for the full 10 minutes, and used good 00 flour (Le Farine). This dough took our pizzettas over the edge. Later we used it from frozen to make a larger sized pepperoni pizza, still with Russell Norman's suggestion of using simple tomato passata for sauce, and recipients raved about it. Will definitely use this one again.

  • hirsheys on September 25, 2021

    I made these last year and regrettably didn't take good notes. My memory is they tasted good and were cracker-style. Made nice little pizettes.

  • 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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