Pizza dough from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 724) by Mark Bittman

  • all-purpose 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

  • Alwebber on April 18, 2020

    Turned out great! Definitely use the food processor like it instructs. Add the water slowly as different flours need different amounts. I recommend shaping by hand rather than using a rolling pin. It will give you more control and allow for a thinner crust. Oh! And bake on a pizza stone. Our attempt at homemade pizza was a total success!

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