My everyday dough from The Joy of Pizza: Everything You Need to Know (page 146) by Dan Richer

  • all-purpose 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
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  • EYB Comments

    Can substitute bread flour for all-purpose flour. Requires three days.

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 bread flour for all-purpose flour. Requires three days.

  • Baxter850 on May 17, 2025

    Very easy and very good flavor. You’ll end up with lots of small bubbles in the dough which is the intended style (looking at the pictures in the book). Cooked in ooni koda 16 so made 220 gram balls at 68% hydration. Could go slightly larger but liked this hydration percentage.

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