Make-ahead whole wheat pizza dough from Fine Cooking Magazine, Apr/May 2012 (page 46) by Jeff Hertzberg and Zoë François

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

  • Aggie92 on July 07, 2014

    My favorite pizza dough! So easy, just mix, let sit on the counter a couple of hours and then refrigerate overnight. I like to use white whole wheat flour for a lighter taste. Makes 4 thin crust pizzas approximately 10-inches in diameter. I usually can't get it to roll out in an even circle - probably user error, so I tell everyone that it is rustic and artisanal :)

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