Simple tomato pie from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 177) 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

  • Rutabaga on October 18, 2016

    My husband especially liked the sauciness of this pizza. The cheese and sauce combo here makes this pretty much the platonic ideal of pizza toppings. I used the 24-48 hour pizza crust here, but made the mistake of stretching it by hand rather than rolling it, which made the crust to thin and droopy in spots and too thick and doughy in others - I won't make that mistake again. Other than that, it was great. I topped one with pepperoni and olives, another with prosciutto and artichoke hearts. The second pizza didn't bake as well, so it would be best to turn the oven back to broil for ten minutes again before baking a new pie.

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