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

  • Italian 00 flour
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  • instant 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

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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

  • Feelingsamtastic on June 25, 2023

    My new favorite same-day pizza dough. Start by 11am, and you'll have pizza by 7pm. The cook method worked well, but may add some oil to the crust prior to baking next time for additional color. Dough balls made pretty large pizzas

  • 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.

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