Pizza dough from Chez Panisse Pasta, Pizza & Calzone by Alice Waters and Patricia Curtan and Martine Labro

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

  • hashi on February 02, 2025

    Great dough! Super easy, but needs time to rise.

  • chawkins on June 04, 2016

    Agree with previous reviewers that the rye added a lot of flavor. I was short on time and used the full amount of yeast, next time I'll use less yeast and let it rise longer in lower temperature to let the flavor develop.

  • Avocet on December 07, 2011

    In full agreement with slowfoodie. The best pizza dough recipe I have. I let it rise at a lower temp than specified and the flavor is great.

  • slowfoodie on August 23, 2010

    Their recipe for pizza dough alone makes this book worth owning. The addition of some rye flour, and of course a longer rising time, gives great depth of flavor. We often use less yeast and a longer rising time, which makes it really special.

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