I started using this basic recipe from Franny’s: Simple Seasonal Italian about a year ago when I discovered their incredibly simple, FAST pizza recipes. If you haven’t checked this book out before, I highly suggest it. It has great recipes for pasta and vegetables, as well. So far, I’ve made their Roasted Brussels Sprouts with Almonds and Pecorino and the Penne with Cabbage and Provolone Piccante. I would say that I make their Margherita-style pizza at least once a month, and I keep eying the other recipes for a day that I want to spend more than 20 minutes making dinner.
Some recipes are more complicated (and include more interesting ingredients) than others, but there’s always a simple recipe for a busy night. And who doesn’t love Italian food? Plus, one batch of this dough makes enough for four 12-inch pizzas. If you give it the 24-48 hours of proofing that they suggest, you won’t regret it. It’s an easy recipe so make it, freeze it, and never let your stash run dry.
Recipe here.
Use this recipe as the base for my Pesto and Roasted Tomato Pizza or a simple margherita pizza. You won’t be disappointed! Flavor for days.
2 responses to “Simple Pizza Dough from the Franny’s Cookbook”
[…] to use some of the leftover pulled pork to make a pulled pork and brussels sprout pizza, using this amazing dough from the Franny’s cookbook. And in case that proves too adventurous for my kids, I’m also making a margherita pizza. And […]
[…] pizza here (like this Pesto and Roasted Tomato Pizza). And while I typically use either the Franny’s pizza dough recipe or this quick recipe from Sugar Spun Run, if I want something tangy, this sourdough pizza crust […]