Spelt pizza dough from New Pizza: A Whole New Era for the World's Favourite Food (page 78) by Stefano Manfredi

  • dried yeast
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  • stone-ground spelt flour

  • EYB Comments

    Can substitute sourdough starter for dried yeast. Dough must be refrigerated 24 hours.

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

    Can substitute sourdough starter for dried yeast. Dough must be refrigerated 24 hours.

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