Classic bar pizza [Adam Kuban] from Pizza Quest: My Never-Ending Search for the Perfect Pizza (page 100) by Peter Reinhart

  • basil
  • Fontina cheese
  • mozzarella cheese
  • Parmesan cheese
  • high-gluten flour
  • dried oregano
  • canned tomatoes
  • 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
  • Romano cheese
  • granulated garlic
  • white cheddar cheese
  • dried basil
  • dried minced onions
  • EYB Comments

    Can substitute bread flour for high-gluten flour.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.