Slow-rise pizza dough from Williams-Sonoma: Everyday Italian Cookbook: 90+ Favorite Recipes for La Cucina Italiana (page 92) by Domenica Marchetti
- unbleached all-purpose flour
- bread flour
- Show all ingredients...
- Serves : one 11 x 17-inch (28 x 43-cm) pizza; 4-6 servings
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EYB Comments
Dough rises for at least 12 hours or preferably 24 hours.
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.
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