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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

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.

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