Chicago Thin-Crust (Tavern-Style) Pizza Dough J. Kenji López-Alt 30 minutes, plus at least 3 hours’ and up to 5 days’ resting
Roberta’s Pizza Dough Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock 20 minutes plus at least 3 hours' rising
Sablé Breton Galette With Berries Emily Weinstein, Dorie Greenspan About 2 hours, plus 3 hours' refrigeration