River Café pizza dough (Impasto per pizza) from The River Cafe Classic Italian Cookbook by Rose Gray and Ruth (Ruthie) Rogers

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

  • okcook on January 06, 2019

    There is not enough water for the first phase of the dough making. The 'polish' did not start to ferment due to lack of moisture. Once I added more water from the second phase of the dough making process it did produce a nice bubbly starter. The dough wasn't that chewy texture of pizza dough that we like and I think it was due to the use of olive oil, milk and a little rye flour in the dough. It was decent but not what we like.

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