Pizza dough for grilling from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More (page 257) by Tony Gemignani and Susie Heller and Steve Siegelman

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

  • Partyof7 on February 02, 2026

    Very very good! Very crispy. I made a double batch in my kitchenaid no problem. I refrigerated them for 36 hr. The double batch made 3 large crusts for us, roughly 500 gm a piece

  • sarahawker on March 01, 2021

    Very wet/sticky dough but with a slight bit of flour when stretching it worked up beautifully, Grilled directly on the BGE platesetter and moved to the over broiler to finish the top after getting a good brown on the bottom crust. PERFECT crust, structural stability and perfect bubble and chew.

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