Lazy pizza dough & my new favorite Margherita pizza from Smitten Kitchen by Deb Perelman

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

  • Eat Your Books

    Can substitute bread flour for all-purpose flour, and pecorino Romano cheese for Parmesan cheese.

  • jenmacgregor18 on September 10, 2023

    I really liked this. And it was remarkably easy. I baked in on a silicone sheet, which helped me press out the dough so it stuck--and it didn't stick at all after it was baked. I thought the olive oil on top was too much. I would omit that the next time. I actually ate my pieces with additional tomato sauce, from the extra remaining sauce.

  • kari500 on June 19, 2021

    I loved the chew of this dough, but hated trying to press it out. Got a tip from hirsheys that I hope to use next time. She suggested using the stickiness of it to tack it down to the parchment on the corners, which makes so much sense (thanks hirsheys!).

  • anya_sf on May 22, 2021

    I just made the dough, overnight version, although only 19 hours ahead and my kitchen is cold, so used 1/4 tsp yeast. The dough rose a lot, so maybe 1/8 tsp would have been sufficient. The dough was easy to stretch after resting for 10-15 minutes. Baked in 2 quarter sheet pans, lightly oiled and sprinkled with cornmeal, placed on a baking steel, the pizza crust was nicely browned, fairly airy, and chewy. So easy - will definitely use this crust again.

  • aisy on May 04, 2021

    This is our go-to weekly pizza dough. I double it to make 3 pans of pizza.

  • lajaxon on August 01, 2015

    This is such an easy pizza dough recipe I feel like I should have some ready in the fridge whenever I want. Of course, once the dough is taken care of, figuring out what to put on it is easy! Love it!

  • Imalinata on July 05, 2015

    Turns out fabulous every time. Love the flavor with half whole wheat.

  • westminstr on September 29, 2014

    This recipe did not work for me at all. Not sure whether it was the temperature in my kitchen, substitution of half white whole wheat flour (which she does say is possible), my idiosyncratic oven or what, but the pizza once cooked was doughy, heavy, not anywhere near my standards. It was my first time trying to make pizza, but I have resolved not to try again since I live in Brooklyn where I can very easily buy amazing pizza any time I want.

  • louie734 on May 02, 2014

    I've done this a few times when my dough bucket was taken up with a different ABin5 dough than our traditional pizza. I appreciate it most for the formula - how much yeast for how much time, as well as for the amount - easy to scale up or down depending on how many pies you want to make. I bake it the same way we do our usual pizza dough - pizza stone, 8 minutes.

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