Pizza dough with sourdough starter from Roberta's Cookbook (page 32) by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

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

  • TinyCitiKitchen on August 16, 2023

    I keep trying different pizza doughs and so far, this one is the best. I like the texture under my hands (I'd say it's my lack of skill -- and counter surface -- that prevent me getting it as thin as I'd like), and the flavor is excellent. I can even make a reasonable facsimile of my favorite Roberta's pizza, the Bee Sting -- though in my apartment, I can't get the delectable char of their wood-burning ovens.

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