Overnight levain pizza dough from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 130) by Ken Forkish

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

  • HalfSmoke on April 08, 2017

    Made this using the recommended 00 flour and using a baking steel with Forkish's broiler technique. The result was excellent, reminiscent of pizzas I've had in Italy. Have done other levain based pizza doughs and this one is amongst the best.

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