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

The Martha Stewart Show, April Spring 2008, The Martha Stewart Show, Episode 3148

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Yield:
Makes enough for one 17-by-12-inch tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (4)

Rating: Unrated
04/17/2008
This dough really is perfect! Used it to make a homemade pizza last night, and there was not a crumb left!
Rating: Unrated
04/11/2008
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
Rating: Unrated
04/11/2008
how do you email he recipes... ii have tried to do it a hundred times and tnothing happens....what goes?
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Rating: Unrated
04/11/2008
I just seen that you have to click on Pizetta dough. I really enjoy your show. Thank-you, quiltlady60