The best pizza dough from Taste of Home Magazine, Feb/Mar 2020 (page 58)

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 00 flour for all-purpose flour; Pizza dough needs to chill overnight before using.

  • JohnJB on May 03, 2020

    I make this in my bread machine. this works great. I haven't needed to chill overnight. I converted the yeast (as I buy by 1lb bags) to 2 1/2 teaspoons. This results in a very pliable but strong dough and I simply cut in half and spread on my two 16 inch pizza stones. Nice thin crust. I also brush the crust, post shaping, with olive oil and pre bake for approx. 10 minutes. Make sure you prick the dough to prevent bubbles, then I put the toppings on and bake for 18-20 minutes depending on the amount of toppings (less is more I find).

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.