Pizza dough and pizza sauce from Canada's Favourite Recipes (page 150) by Rose Murray and Elizabeth Baird

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 dried basil for basil. Let dough rise 1.5 to 3 hours.

  • averythingcooks on August 19, 2022

    I made the dough this time (having made the sauce on a previous occasion) and after a 2 hour rise, it had easily tripled in size (she says to allow 1.5 to 3 hours). This made a very light, flavourful & crispy pizza base and I appreciate that, as written, it made the perfect amount for one roughly 13" inch pizza. So many recipes in my books make a LARGE amount of dough....and I don't always want to make enough to feed an army or fill my freezer or have to scale things back drastically. Barefoot Contessa's recipe (also delicious) fits my large rectangular stoneware pan perfectly but this will now be my go-to recipe for the round pizza stone.

  • averythingcooks on November 10, 2020

    I only made the sauce this time (ended up out of time for 1.5 to 3 hour rise time for this dough....so another day for that). This sauce is really thick & flavourful with garlic, dried oregano & fresh basil. Rather than use a food mill at the end, I opted to put the tomatoes & basil in the blender at the start. I have enough leftover after tonight’s dinner to freeze 2 portions for future pizzas. We both really liked this version.

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