• Categories

  • Archives

  • Meta

October Daring Bakers: Peter Reinhart’s Pizza

The Daring Bakers are baking up another Peter Reinhart recipe for October’s challenge.  I didn’t mind one bit because I love Peter Reinhart and his book and because I had really been wanting to try out his recipe for pizza dough.  This gave me just the nudge I needed!  Rosa of Rosa’s Yummy Yum-Yums chose this recipe to honor Sher of What Did You Eat? who sadly died over the summer.  They were supposed to host together, so Rosa kept this challenge in the spirits of what she and Sher had already talked about.  I was excited about this challenge because I love making and eating pizza!  I know it’s a simple meal, but it has always been one of my favorites.  I really like how you can customize pizza toppings to your own tastes, and you can make mini pizzas and try a variety of toppings.

I already had a fabulous pizza dough recipe and was interested to find out how this would compare.  I’ve been making my own pizza dough for about a year now, and it’s so satisfying to make.  It’s been a while since I made the Baking Illustrated version, so in all honesty, I can’t tell you which one I like the best.  I’ll have to make them both again to be a better judge :)  This dough was incredibly soft and easy to work with.  It had great flavor as well.  It took longer to make than my other version, but I would say it was worth it, and resulted in a very soft, flavorful crust.  I really liked this dough and thought it was a great recipe.  I like a variety of toppings for my pizza, but my husband has very simple tastes when it comes to pizza, so I just made a cheese pizza since I knew he would eat it.  I also used my own sauce recipe, which I love to make!  Thanks Rosa for a great October recipe.  I can’t wait to find out what November brings!

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: http://www.wikihow.com/Toss-Pizza-Dough, http://www.vids.myspace.com/index.cfm?f … D=35480534, http://www.ehow.com/how_2066953_toss-pizza-dough.html, http://www.classic-hand-tossed-pizza.bl … hands.html, http://www.youtube.com/watch?v=mhcTKeslAmk, http://www.ask.yahoo.com/20050222.html

***************

NOTE ON SAUCE: Your sauce (any) should not be too thick as it will thicken in the hot oven. Less is more but make the less truly more by using quality ingredients.

SUCE IDEAS: Pestos, white or brown sauce, tomato sauce, sour cream, thick cream, Bolognese sauce, etc…
Check here for sauce recipes: http://www.tenspeedpress.com/page.php3?ftr=300

***************

TOPPING IDEAS: Seafood, fish, meat (dry, cured, smoked or ground), cheeses (Gruyère, Gorgonzola, Mozzarella, Provolone, Ricotta, Maroille, Munster, etc…), nuts, tofu, veggies (tomatoes, bell peppers, artichokes, hearts of palm, zucchinis, pumpkin, red onions, etc…), herbs (mixes, fresh or dried), spices (garlic, gourmet salt, pepper, curry, berbere, ras-el-hanout, za’atar, etc…), nuts (pecans, walnuts, cashew nuts, Brasil nuts, macadamia nuts, etc…)….

Pizza Sauce (Source: Me!)

2 (8-ounce) cans tomato sauce or 1 (15-ounce) can tomato sauce
2 teaspoons basil
1 teaspoon oregano
1 teaspoon marjoram
¼ teaspoon hot pepper flakes
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon pepper
1 teaspoon sugar

Mix all ingredients together in a small saucepan on medium heat until warm. Spoon over pizza dough.

11 Responses

  1. your pizza looks yummy. i will have to check out your other pizza crust too.

  2. I am sure even simple cheese was great on these. Glad you enjoyed the crust. Great job!

  3. That is one delicious looking cheese pizza!! Now I am craving pizza again. 🙂 Great job on the challenge.

  4. Plain cheese pizza is my favorite. =) Before now, the Baking Illustrated recipe was my favorite, too. I think I may end up with sort of a mix of the two recipes as my new go-to recipe. Your sauce looks yummy, too.

  5. Oh darn, have to make them both again? 🙂 I love how bubbly and brown your cheese looks.

  6. Love simple cheese pizza. do you have the recipe to your pizza dough?

  7. There is nothing wrong with a plain cheese pizza. I think that is one of my favorites. Plus, yours looks really good. I bet it was, too! Great job.

  8. i’ve seen several bakers who did just plain cheese pizza too. sometimes simple is better. great job.

  9. Yummy cheese pizza ! I loved this dough too – I found it to be nice and soft and flavorful – definitely on the “make again” list.

  10. Erin,

    After all the pizza I ate I thought there was no way I’d want more but after seeing yours now I want more.

  11. your pizza looks yummy especially with just the cheese.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: