Basic pizza dough from Essentials of Classic Italian Cooking (page 623) by Marcella Hazan

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

Accompaniments: Margherita [pizza] topping: tomatoes, mozzarella, basil, and Parmesan cheese; Marinara [pizza] topping: garlic, tomatoes, and olive oil; Alla Romana [pizza] topping: Mozzarella, anchovies, and basil; Margherita [pizza] topping: tomatoes, mozzarella, oregano, and Parmesan cheese

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

  • Ganga108 on May 22, 2022

    (P623) I made Jamie Oliver's 15 min rise dough (in Jamie's Italy) and Marcella's "slap and knead" technique, 3 hour rise dough, to compare the doughs. This dough is absolutely gorgeous. Absolutely. When you have time, it is the dough to make. (I suspect it can also be risen overnight in the fridge.) She specifies unbleached flour, I used baker's flour.

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