Dough from Pizza Camp: Recipes from Pizzeria Beddia (page 27) by Joe Beddia

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 chilling for 24 hours. Can substitute bread flour for all-purpose flour.

  • celine_yl1s3t on February 03, 2026

    Their dough is so good.

  • andrew_edbdl8 on January 12, 2026

    My go to dough recipe. Salt is too heavy as written.

  • Baxter850 on January 10, 2022

    I’m not sure what I did wrong but my second dough started tearing before the pizza got to 10”. My timing was to spec.

  • jimandtammyfaye on November 06, 2021

    Excellent, flavorful dough that is easy to work with. Plan ahead for chilling requirement. Author does a great job with practical pointers, too, like how to get the pizza from the peel to the stone without disaster.

  • lean1 on May 21, 2020

    It's actually pretty easy. You just have to plan it 24 hours before second rise. It's worth it! I made it without a mixer as well.

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