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Perfect Pizza Dough


500 grams all purpose flour (plus more for shaping)

1 gram active dry yeast

16 grams fine sea salt

350 grams water


1.) In medium bowl: thoroughly blend flour, yeast, and salt. Add water and with a wooden spoon or hand mix thoroughly.

2.) Cover the bowl with plastic wrap and allow to rise at room temperature for 18 hours or until it has more than doubled. (longer in chilly room, less in a very warm one)

3.) Flour a work surface and scrape out dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left then the top, then the bottom (the order doesn't matter actually; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The minds should not be sticky; if they are, dust with more flour.

4.) If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving on counter; covered in a damp cloth 2-3 hours before using.