Berber Pizza

Preparation info
    • Difficulty


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By David Tanis

Published 2008

  • About

This is a thin double-crust pan bread traditionally baked on a hot griddle. I’ve modified the technique so it can be baked in a conventional oven.


For the Dough

  • 2 teaspoons active dry yeast
  • cups warm water


For the dough, mix the yeast, ¾ cup warm water, and ½ cup flour together in a large bowl. When the mixture is foamy and active, add 4 more cups flour, the salt, olive oil, and remaining 1 cup water. Stir to mi