"I slept in but I want pizza tonight" dough from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 110) by Ken Forkish

  • Italian 00 flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

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

  • jenburkholder on January 08, 2023

    This was a great option for starting at noon and getting pizza by evening. That said, my son thought it wasn't quite as good of a texture as the longer fermented doughs (I am GF so didn't get to taste). Definitely will repeat when we're not organized to start dough days in advance!

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