Same-day straight pizza dough from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • instant yeast
  • Italian 00 flour

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

  • Lulucooks on May 25, 2017

    I love this recipe. It tastes like old school pizza dough. Nice and crispy.

  • Rutabaga on February 06, 2017

    This turned out great, even though I didn't have time to let the dough balls rest long prior to baking. There wasn't time for the pizza steel to fully heat up, so I didn't use Forkish's oven/broiler method for baking the pies, but simply kept the oven at 525 F the whole time. The dough had a really nice chew, and good flavor considering it only had about ten hours of rise time. It's ideal when you decide you want pizza for dinner that same night.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.