A very simple pizza dough from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 108) by Deb Perelman

  • 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

  • averythingcooks on April 20, 2020

    This was very simple but the end result did not have the texture or flavour of my usual traditional yeast dough (which does not take much time to make at all). I always wonder why some recipes don't include any sugar/honey to get even instant yeast started and the room temp water surprised me. After 3 hours I guess it was "maybe double" in size (and we were basically out of time). The "1 minute knead around the bowl" step clearly does not give you a smooth looking dough. It did roll out (needed the rolling pin) for calzones and baked up crispy so perhaps I'm missing the point that what I got WAS the expected result.

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