PETER REINHART'S NAPOLETANA PIZZA DOUGH RECIPE
Steps:
- 1. Stir together the flour, salt, and instant yeast in a 4-quart bowl of an electric mixer. Use dough hook and mix on med speed for 5 to 7 minutes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. 2. Transfer dough to a floured counter & cut into 6 equal pieces & sprinkle them with flour. Round each into a ball. Mist the dough generously with spray oil and slip into food-grade plastic bags & put into the frige overnight, or keep for up to 3 days. (You can store the dough balls in a zippered freezer bags for up to 3 months. Transfer to the refrigerator the day before you plan to make pizza.) 3. On pizza day remove dough balls from the refrigerator 2 hours before making. Dust counter with flour & then mist with spray oil. Place dough balls out & sprinkle them with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, cover the dough loosely & let rest for 2 hrs. 4. At least 45 minutes before making, place a baking stone on a rack in the lower third of the oven. Heat the oven to 400-500, as your oven allows. 5. Dust the counter & your hands with semolina flour or cornmeal. Lay the dough across your fists and carefully stretch it or use rolling pin. When the dough is stretched to about 9 - 12" lay it on the peel or counter making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings. 6. Slide the topped pizza onto the stone. Bake about 5 to 8 mins. Remove from oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly. Makes six 6-ounce pizza crusts.
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Naveed Yaqoob
[email protected]I've made this pizza dough recipe several times and it always turns out great. The dough is easy to work with and the pizza is always delicious.
Fisal Khan
[email protected]This is a great recipe for a classic Neapolitan pizza. The dough is easy to work with and the results are delicious. I highly recommend this recipe to anyone who loves pizza.
Muhammad AOUN
[email protected]I'm a huge fan of Peter Reinhart's pizza dough recipes. This Neapolitan pizza dough recipe is no exception. The dough is easy to work with and results in a pizza that is crispy on the outside and chewy on the inside.
Umair Iqhlaq
[email protected]This pizza dough recipe is a winner! The dough is easy to work with and the pizza turns out crispy and flavorful. I highly recommend this recipe to anyone who loves pizza.
Tracia Tracia
[email protected]I love this pizza dough recipe! It's so easy to make and the results are always delicious. I've made this recipe for parties and everyone raves about it.
Martialartlover Bhimsodari
[email protected]This is the best pizza dough recipe I've ever used. The dough is so light and airy, and the flavor is amazing. I've made this recipe several times and it always turns out perfect.
Fila Boy Foyez
[email protected]I was skeptical about making pizza at home, but this recipe made it so easy. The dough was easy to work with and the pizza turned out delicious. I'll definitely be making this again.
Mirriam Chilala
[email protected]This pizza dough recipe is a keeper! I love that it's made with a sourdough starter, which gives it a unique flavor. The dough is also very easy to work with and doesn't require any special equipment.
Jacob Moya
[email protected]I've tried many pizza dough recipes, but this one is by far the best. The dough is so flavorful and the texture is perfect. I've made this recipe several times and it always turns out great.
Sohel Rana
[email protected]Peter Reinhart's Neapolitan pizza dough recipe is a game-changer! The dough is incredibly easy to work with and results in a pizza with a crispy crust and chewy interior. I highly recommend this recipe to anyone who loves pizza.