Lox and cream cheese pizza on a chicken schmaltz crust [Noel Brohner] from Pizza Quest: My Never-Ending Search for the Perfect Pizza (page 70) by Peter Reinhart

  • high-gluten 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 high-gluten flour, the book's "Crispy onions" or French fried onions for shallots, goat cheese or crème fraîche for cream cheese, cream or yogurt for sour cream, and Persian cucumbers for English cucumbers.

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 high-gluten flour, the book's "Crispy onions" or French fried onions for shallots, goat cheese or crème fraîche for cream cheese, cream or yogurt for sour cream, and Persian cucumbers for English cucumbers.

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