The Essential New York Times Cookbook: Classic Recipes for a New Century
Mark Bittman's Pizza Dough
Page 371
Cuisine: North American | Course Type: Breads
(1 review)
Recipe Reviews
BethNH from , NH
This recipe had everything I was looking for. It uses all purpose flour and makes one large pizza. I was shocked at how many recipes I had to go through to find one that met these simple criteria.
Although there is no suggestion of using a stand mixer, I used my Kitchenaid to knead this dough for about 5 minutes before covering it and leaving it to rise.
Good basic pizza dough.
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