Pizza dough (Impasto per la pizza) from The Silver Spoon, New Edition (page 231) by Phaidon Press Editors and The Silver Spoon Kitchen

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

  • Eat Your Books

    Requires 3 hours proving time.

  • sephina on March 22, 2024

    Good pizza dough when pressed for time. Rolled it out thinly but the base stayed intact and wasn't soggy. The edges rose to three times the thickness of the base but still turned out crisp.

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