Pizza dough from Canal House: Cook Something: Recipes to Rely On (page 188) by Christopher Hirsheimer and Melissa Hamilton

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 March 03, 2023

    Having read some positive EYB comments, it was time to try this dough. I cut it in 1/2 (and I don't think my food processor could even handle the full recipe) and used a 50:50 mix of bread & 00 flour. This came together very quickly and a 1/2 recipe was the perfect amount to fit my large Pampered Chef stoneware bar pan. This dough was crispy yet still chewy (ie perfect :) and I will for sure come back here again.

  • Jviney on February 06, 2023

    My eight-year-old son said it best: “this is A+ work, Mom.” I made the dough and let it rest overnight, which I think really developed the flavor.

  • anniette on December 08, 2022

    We adore this pizza recipe. We have forsaken all others that we've been happy with for 40 years! This is a lovely straightforward recipe made in the food processor; makes 4 10-inch pizzas, easy to handle and wonderful — thin and crisp but slightly puffy/chewy, too. I like a bit more salt in the dough, but otherwise, I stick precisely to their instructions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.