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Epicurious

Katherine Wheelock

Writer

Katherine Wheelock is a writer and editor who has contributed to the Wall Street Journal, GQ, and Details.

Recipes & Menus

Roberta's Pizza Dough

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.