Basic pizza dough from Gennaro's Italian Bakery / Panetteria (page 80) by Gennaro Contaldo

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 active dried yeast for fresh yeast.

  • Ganga108 on December 28, 2022

    Great recipe for pizza dough. I use the weight measurement for flour as I found the cup measurement (for the flour I am using) gives you too much flour. The yeast and water seem correct for the weight measurement. The dough can be placed in the fridge to use on another day. I generally do this before the longer proving, and leave to prove the day I want to make the pizzas.

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