Seventy-two-hour pizza dough from Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More (page 32) by Andris Lagsdin and Jessie Oleson Moore

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

    Allow 72 hours to rise and ferment. See recipe for variations.

  • EmilyR on July 03, 2021

    This is my go to pizza dough. It's easy to add variation and works excellently.

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