Pizza dough from One-Hour Comfort: Quick, Cozy, Modern Dishes for All Your Cravings (page 342) by America's Test Kitchen

  • bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

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

  • averythingcooks on November 18, 2022

    I made this dough for the skillet pizza from the same book and it was fine....but I do make others that I like more for various reasons. I seem to prefer doughs that proof the yeast 1st and have some actual kneading involved but still rise in the same time or even less.

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