The last pizza dough I'll ever need from EveryDayCook (page 180) by Alton Brown

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

  • D.Barker on October 13, 2021

    This was good! A bit finicky for weeknights for me, but worth trying again. (For perspective I have two young kids so dinner is hectic) I also think it makes more than two pizzas worth. Maybe I misread, but it was a lot of dough!

  • Smokeydoke on December 08, 2016

    This was a really good crust! Inside was chewy, outside was crispy, I liked it a lot. The dough is a bit tricky, it's a dry dough, so it's not as pliable as other doughs I've worked with. It wouldn't stretch easily. My pizza was more 9" rectangular-rhomboid rather than circle. Also the dough puffed up a lot in the oven, I recommend stretching out the dough till it's very thin. I left less than half an inch for crust, they blew up into huge breadstick-like things (still very tasty). And it's a tough dough (I don't know if AB did this on purpose so the beginner cook could man-handle it or what) but err on the side of caution and be gentle with it. Always use a soft touch with pizza dough.

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