Homemade pizza dough from Magnolia Table, Volume 2: A Collection of Recipes for Gathering (page 29) by Joanna Gaines

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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

  • rachel_a40gn2 on February 14, 2026

    Holy moly!! This may be one of the best pizza dough recipes ever. I let it sit for close to 6 hours, rather than one. It's tender, bubbly, and flavorful. And no knead to boot?? Yes, please.

  • averythingcooks on June 22, 2022

    A very tasty pizza dough that resulted in a light yet beautifully crispy crust. I am a bit low on bread flour and so I used about a 50:50 mix of bread & Tipo 00 flour which worked well (although most sources do say that the gluten level in Canadian all purpose also makes it a good stand in for US bread flour). This is one of the few I've made which compares favourably to my usual Barefoot Contessa recipe and I would make this again if I intended to use my large stoneware pan as I did last night.

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