Hey Danny! Which part of the recipe are you referring to? There is no sugar in the dough (though as Kristen noted, a little pinch to get the yeast going never hurts). However, there *is* some sugar in the pizza sauce; it's traditional, though I reduced the amount for my personal taste. Let me know if you have any other questions!
Hey Danny, I'm sorry for the delay here. I'm double-checking with the author, but I believe that it should be salt, since that's what Kenji's original recipe on Serious Eats called for. A little pinch of sugar to give the yeast a boost never hurts though.
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