This is a recipe from Peter Reinhart, my hero of bread making. Comes out so nice. He advises to remember the hotter the oven, the better the pizza dough- use a convection if you have it. Serving size is a guess, depending on how it's cut.
Provided by Bonnie G 2
Categories Low Cholesterol
Time 25m
Yield 2 pizza dough, 8 serving(s)
Number Of Ingredients 6
Steps:
- If mixing by hand, add all dry ingredients to mixing bowl and stir to distrubute.
- Add all liquid ingredients, including oil, water and yeast water.
- Use a large spoon and stir until all ingredients are evenly distrubuted and fully hydreated - all flour should be absorbed.
- If using electric mix use paddle attachement and mix on slow speed for 1 minute or until all ingredients are evenly distributed and fully hydrated - all flour absorbed.
- Let dough rest 1-5 minutes and then mix on medium low (or continue mixing with large spoon) for one additional minute.
- Add more water or flour, a little at a time as needed.
- Dough should be soft, supple and tacky to the touch, even slightly sticky.
- Rub some olive oil on work surfact to make an oil slick about 1 foot in diameter and transfer dough to the oiled surface.
- Rub some oil on bowl scraper of spatula to prevent sticking and a little on your hands.
- Stretch and fold dough, and fold into a ball.
- Cover dough, still on oil slick, with a clean bowl.
- Perform three more stretch and folds, at 5 minute intervals.
- Rub more oil on work surface, as needed to prevent sticking.
- After each stretch and fold dough will become firmer, less sticky and bouncier.
- After final stretch and fold put pizza dough into oiled bowl, large enough to contain it when doubles in sie,.
- Cover bowl with plastic wrap and place in refrigerator.
- The dough will be good up to three days.
- NOTE: You may also divide it into desired pizza sizes, from dough balls, and place each ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.
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Jaam Asif
[email protected]I highly recommend this dough recipe to anyone who loves Neapolitan pizza.
Muhammad Noroz
[email protected]This dough recipe is a keeper! I've made it several times now and it always turns out great.
hasti ziyayi
[email protected]I love the taste of this dough! It's so light and airy.
Ludie Laprarie
[email protected]This dough recipe will definitely be my go-to from now on.
my attitude Boy
[email protected]Amazing recipe! The dough was easy to work with and the pizza cooked perfectly.
Rachel
[email protected]This dough recipe is really easy to follow and the pizza turned out great! The crust was nice and crispy and the sauce and cheese were delicious.
Dominick Gonzales
[email protected]I've been making pizza at home for years, and this is the best Neapolitan dough recipe I've found. The crust is crispy and chewy, and the flavor is amazing. I highly recommend this recipe!