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Pizetta Dough

This dough recipe is courtesy of chef John Baricelli, and is used to make his savory Potato-Rosemary Pizetta.

  • Yield: Makes enough for one 17-by-12-inch tart
Pizetta Dough

Source: The Martha Stewart Show, April Spring 2008


  • 3/4 cup warm water (110 degrees)
  • 1/2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1 tablespoon olive oil, plus more for bowl
  • 1 teaspoon salt
  • 9 ounces (about 1 3/4 cups) bread flour, plus more for dusting
  • 1 tablespoon coarsely ground pepper
  • 2 tablespoons finely chopped fresh rosemary


  1. In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with oil, salt, flour, pepper, and rosemary. Using a wooden spoon, stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

Reviews (4)

  • LuvMaerz 17 Apr, 2008

    This dough really is perfect! Used it to make a homemade pizza last night, and there was not a crumb left!

  • Charc 11 Apr, 2008

    The recipe called for 1 tablespoon of oil to make the dough with the salt, flour, pepper and rosemary. On the show, John did NOT put any oil in with the other ingredients. So do we put oil in with the salt, flour, pepper and rosemary, or not?
    Thank you, Charc

  • hermiehermanson 11 Apr, 2008

    how do you email he recipes... ii have tried to do it a hundred times and tnothing happens....what goes?

  • quiltlady60 11 Apr, 2008

    I just seen that you have to click on Pizetta dough. I really enjoy your show. Thank-you, quiltlady60

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