Make sure your hands are dry and then flour them. Hey, I love this recipe, and have been using it for months for a home electric pizza oven. Confused about water temperature. Ever since my husband had his first taste of grilled pizza, he's been requesting it quite often. Please do not let the lengthy directions discourage you. Some of the links in this post are affiliate links. Transfer the dough to a slightly oiled work surface and hand knead for an additional minute, making any final adjustments. Peter Reinhart’s Books. But this version is for yeast only (I recommend instant yeast). Remove the dough balls from the refrigerator 2 hours before you plan to bake the pizza to take off the chill and make them easier to stretch. 8. Original recipe is taken from The Bread Baker’s Apprentice by Peter Reinhart. Directions: Peter Reinhart's Napoletana Pizza (full version of the pizza recipe) 1. With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. I was wondering if there’s a specific temperature to cook this pizza at or should I just use the highest temperature my oven is set to? 5. During a recent class at Central Milling’s Artisan Baking Center, the Johnson & Wales University baking instructor provided a special sneak preview of recipes from his next book (due out in May), demonstrating why pizzas baked in pans are the hottest trend these days in the pizza world. Gary Casper says: May 11, 2020 at 11:16 pm Great info! Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). I’ve posted this previously on the Forno Bravo site, but wanted to be sure I also made it available here on PizzaQuest — especially in light of Brad’s recent post on making Margherita pizzas in two different ovens. You can also resort to using a rolling pin, though this isn't as effective as the toss method. Wait 2 minutes, then take a peek. 5 cups unbleached all purpose or -00- flour (22.5 oz / 638 g), 1 3/4 teaspoons table salt (0.43 oz / 12.5 g) (if using coarse kosher salt it will be closer to 2 teaspoons), 1 3/4 cups plus 2 tablespoons cool water, 65º F (15 oz / 425 g), The dough will look coarse at first but will smooth out when you form it into a ball. The recipe says cool water 65 degrees. While you’re here please show a little pizza love and subscribe… Pizza on earth, Good Will to All! Reverse the circular motion a few times to develop the gluten further. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan. (You can also refrigerate the whole dough, in a covered bowl or container, and divide and ball it the next day, two hours before you plan to make the pizzas). If the dough sticks to your hands, dip your hands into the flour again. I’d like to step up the game a bit, a try it with sourdough. (Note: You can also freeze the dough balls by placing them each in their own freezer zip bag that has been misted with spray oil. After that it’s all about the pizzas. For this reason, any recipe can only give an approximation of the water content, depending on which brand of flour you use. The dough should clear the sides of the bowl but stick to the bottom of the bowl. But even this may vary because -00- doesn’t really refer to gluten, just to the purity of the grind and sifting. Also, it is customarily made with Italian -00- flour, of which there are a few brands available. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. 6. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Do you have any recommendations on the amount of sourdough started instead of the yeast? Pizza Class with Peter. All Rights Reserved. Peter Reinhart at Pizza Quest. Recipe Notes . Recent Articles by Peter Reinhart. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. We’d love to get your comments on this (below) as well as any photos you’d like to share. What is the difference in using warm vs. cold water. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. Remember that the best pizzas are topped not too generously. Enjoy!! 2. From Heidi at 101. Add flour or water if needed. Original recipe is taken from The Bread Baker’s Apprentice by Peter Reinhart. I was also wondering if halving this recipe changes the fermentation time at all. You can place the bags into the freezer for up to 3 months. Caputo is the most well known brand but now there are also American brands, such as King Arthur and Central Milling, who make their own version of this flour. If it needs to be rotated 180 degrees for even baking, do so. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55°F. Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Cover the dough with a bowl and let it rest for 30 minutes. If using a mixer, switch to the dough hook, then continue mixing on second speed for about 2 to 4 minutes, or until the dough is smooth and supple. The dough should be tacky but not sticky and feel very supple, not stiff. Some versions substitute sourdough starter for the yeast and some use a combination of both commercial yeast and natural starter. It shouldn’t be sticky, but it should be very supple and also tacky to the touch. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). Mist with pan spray and cover with plastic wrap, a large plastic bag or trash can liner, or a lid. Foodnetwork Article 4 Pizza Dough Tips That Will Make You Feel Like a Scientist. Pizza Talk, Season One has ended and we’re going on a short hiatus. (Note: if making pizza on the same day, allow at least 6 to 8 hours in the fridge). Pizza Box of the Week # 24: Sam’s in Brooklyn — a Classic! Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). The pizza should take about 5 to 8 minutes to bake. Natural starter is wonderful if you’re comfortable using it.