What's the yield for this recipe? How many/how big are the finished pizzas? Thanks in advance!

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pierino July 1, 2013
The pizza should only be as big as will fit on your peel and your stone after you roll it out. The recipe is really designed for about two pizzas of 10" or 12" and you will probably have some dough scraps that can be used for grissini as one of my clever friends showed me when we were cranking out about 20 pizzas.
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