Pizza Salsiccia e Rapini

Pizza Salsiccia e Rapini

From: Executive Chef Donato Scotti, Donato Enoteca, Redwood City, CA. Yield: 1 pizza, plus 6 doughballs for future pizzas.

Pizza Dough:

3 lb. flour (pizza or bread flour)

1 qt. water*

½ tsp. dry yeast

1 Tbsp. olive oil

¾ oz. salt

pinch of sugar

*From the quart of water,

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TAGS: Food & Drink