Naturally leavened dough from Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (page 33) by Peter Reinhart

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

    See recipe for variations.

  • sarahawker on February 23, 2026

    This is a fantastic dough for the Detroit pizza in this book. I used the entire recipe for my 9x13 and would likely cut that by 1/3 next time as it was quite thick (or weigh it as recommended!). Flavor is fantastic. The dough was MUCH wetter than the photos suggest. I left as-is and did not add more flour, just worked that messy blob and it ended up being very nice bubbly with small bubbles.

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