Pizza dough with store-bought yeast from Roberta's Cookbook (page 35) by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

  • all-purpose flour
  • Italian 00 flour
  • fresh yeast

  • EYB Comments

    Prepare dough at least 24 hours before using.

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

    Prepare dough at least 24 hours before using.

  • lean1 on April 28, 2020

    One of the best pizzas ever!

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