Basic pizza dough from David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient (page 451) by David Tanis

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

  • tarae1204 on February 02, 2021

    Pizza turned out really, really well in terms of flavor and texture. Up until that point however, I had been worried that it wouldn’t work out after using 4.5 cups of expensive 00 flour. Dough was sticky but ultimately manageable. Tanis writes to bake it for 5 min at 500. It would have to be very thin for this to work. My pizzas baked for 12-14 min each. Topped with Joshua McFaddens whipped ricotta, shredded cheese and cooked, chopped broccoli. We loved it. I made the dough in the morning, divided into four balls, wrapped them in plastic and placed in fridge, but they expanded in the fridge and escaped their plastic wraps.

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