Enzo's pizza dough from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 114) 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

  • Rutabaga on April 27, 2019

    This dough turned out quite well even though I mistakenly put it in the refrigerator for the day; unlike many of the other doughs in this book, this one is supposed to rest all day at room temperature. I also used all purpose flour since I didn't have bread flour on hand, which I prefer for pizza. It was still very easy to work with and stretch, and made a wonderful, crispy base for our pizzas. I definitely want to try it again with bread flour and let it rise at room temperature to see what difference that would make.

  • tekobo on April 13, 2018

    Great for same day dough as long as you start by 9am. Foolproof for a beginner like me and Ken's YouTube videos helped with pizza shaping. Made thin base pizzas and really liked the crunchy yet pliable texture.

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