Olive oil dough from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 134) by Jeff Hertzberg and Zoë François

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

  • louie734 on May 01, 2014

    This recipe was the start of a sad/glorious situation: most pizzas we eat out no longer measure up to homemade. I've since moved on to using the basic recipe in ABin5 Pizza cookbook (no olive oil, a slightly different yield), but this recipe/method began it all. The instructions in this book made homemade pizza go from a special project dinner to a quick, easy weeknight go-to.

  • Paojava on June 27, 2012

    I use a kitchen scale to measure flour out...works great. Often I use garlic infused oil in place of evoo. Just made amazing feta and spinach pan pizza.

  • fprincess on January 13, 2012

    Very flavorful if using a fruity olive oil. Did not use the right amount of water apparently (very watery dough, had to add flour).

  • fprincess on November 12, 2010

    Used to make pizza dough with good results.

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