Thin-crust pizza dough from Pizza Night: Deliciously Doable Recipes for Pizza and Salad (page 26) by Alexandra Stafford

  • 00 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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  • Serves : 4 balls

  • EYB Comments

    Can substitute all-purpose flour for semola rimacinata.

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 all-purpose flour for semola rimacinata.

  • averythingcooks on February 16, 2025

    Our tastes have moved away from bready pizza crusts which brought me here. A house emergency meant that the "portion the dough" step (between the long room temp rise & the fridge) got missed and the bowl went directly into the fridge after that 1st rise, but no matter, it still seemed to work. The next day, I opted to leave it alone in the fridge until dinner and then divided it (1/2 recipe) using 1 portion for our pizza & freezing the other. I went online for the semola remicinata specifically for this recipe & we are very happy with this sensible sized, thin, crispy but still with some chew crust.

  • ezwriternc on October 20, 2024

    Easy and good. Made half and froze one. Worked great.

  • ezwriternc on October 01, 2024

    I halved the recipe and it came out great. I grilled it per instructions. Restaurant quality.

  • SheilaS on September 26, 2024

    I’ve found this dough very easy to work with. It also freezes and thaws nicely per the instructions in the appendix. The thin crust with no bubbly edges is new to me but I’ve enjoyed the versions I’ve tried from the book.

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