Pizza dough from The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant (page 30) by Jonathan Waxman

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

    Errata from publisher: Adjust amounts to 1 teaspoon yeast and 1¾ teaspoons salt. Both flours should be added in step 1, with no additional flour in step 2. Add the yeast to the biga together with the other ingredients in step 1, not afterward. At the beginning of step 2, knead the dough on a floured countertop for 2 to 3 minutes.

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