With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It’s a multi-purpose dough that’s great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack.
Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).
Up next: Try your hand at learning How to Make Dumplings with our easy guide.
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...