Basic pizza dough from The New York Times by Mark Bittman

  • fast-acting 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
  • unbleached white flour

  • EYB Comments

    April 17, 2012: Adapted from How to Cook Everything: The Basics

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

  • Recipe Notes

    April 17, 2012: Adapted from How to Cook Everything: The Basics

  • kbrooks on March 01, 2025

    This is my go to pizza dough recipe for any kind of pizza I make. It's super easy and you can freeze half of the dough for a future pizza if, as I usually do, you want to make only one pizza. If you have the time, I recommend doing the refrigerator slow rise for the first rise, for the best flavor.

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