Peter Reinhart is a well-established baking god. When he tells you how to make pizza dough, that's how you make pizza dough. Don't argue; he's right.
This pizza dough is easy-peasy to make. If you have a mixer it takes about 15 minutes. If you don't, maybe another 5. Then you stick it in the freezer, and you have delicious, thin, crispy, New York street pizza any day of the week, presuming you can remember to take it out to thaw the night before.
I make this dough about once every two months. My boy will not have any other recipe - he firmly believes in the rightness of Peter Reinhart (that's why I love him).
You can find the directions and recipe here, or you can read what I have to say down below - your choice. Same-same.
You need:
4 1/2 c flour
1 3/4 tsp salt
1 tsp yeast
1/4 c olive oil
1 3/4 c chilled water
1. Stir up your flour, salt, and yeast in the bowl you're using. I'm using my KitchenAid mixer bowl.
2. Add your oil and your water and mix.
3. Knead until the dough is soft, smooth, and pliable, or mix on low for 5-7 minutes in your mixer. The dough should clear the sides of the bowl but not the bottom.
4. Cut the dough into 6 portions. They will look small but never fear. Mine divided up into just over 7 oz each on a kitchen scale this time.
5. Shape each piece into a ball and put into an oiled ziplock baggie.
6. OK now you have a choice. You can either slip all those baggies into a big freezer bag and keep them there until you want to use them, or you can put them in the fridge overnight and use them the next day. YOU MUST REST THAT DOUGH OVERNIGHT NO IFS ANDS OR BUTS! If you keep the dough in the fridge, it'll keep that way for up to three days. In the freezer, about three months. If you put it in the freezer, take it out the night before you want to use it and put it in the fridge overnight.
7. Regardless of what you did up in step 6, your dough should now be in the fridge on the day you want to use it. Two hours before dinner/lunch/pizzatime, take out that dough and put it on the counter.
8. Roll out or press the dough into disks about 1/2" thick and 5" across. Cover them up with saran or a dish towel and leave them for two hours.
9. After an hour and a quarter, come back and preheat your oven with your baking stone (you have a baking stone, right?) to as hot as it will safely go. I go with 500F because I like it like that.
10. Pick up your dough and smile with glee as you find that it is sooo stretchy and nice to shape. Stretch it into a thin round, about 9-12" across, and lay it on a sheet of parchment paper NOT WAX PAPER because that would be gross. Also, I'm assuming you know that I mean you to do all these things with each of the dough portions. One dough portion will feed two not-very-hungry people. I'd advise one per person. They're that good, bb.
11. Be fairly sparing on your toppings. This is thin-crust, people. I go with tomato sauce, light cheese, and spinach, usually.
12. Put your little darlings into the oven and bake for 5-8 minutes. You shold watch them - they're tricksy and burn quickly. Rest them for a few minutes, then eat!
Posts
I'm intrigued that you don't do anything with the yeast before mixing it with the dry ingredients. I'll have to give this recipe a go.
ReplyDeleteI use instant or quick-rise yeast because it's a bit easier to dissolve in the dough. I haven't tried it with "traditional" yeast, but hey - might work just as well.
ReplyDeleteYeah, I always use instant yeast, but I dissolve it in warm water first.
ReplyDeleteThe only reason I could see a problem with that here is that the water is supposed to be chilled, so the yeast wouldn't really activate in it anyways. :/ I dunno, my theory with bread is that you can't really mess it up too badly as long as you've got your proportions right.
ReplyDeleteI made 2 pies tonight after assembling the dough and chilling it overnight in the fridge and it was increadible, especially compared to all the super doughy recipes I usually use! The only thing was I didn't have parchment paper on hand so it was very difficult to transfer the pizzas onto the stone, especially with such paper thin (chewy & delicious!) dough and I wished I had just assembled them on the stone after it pre-heated. That said, the flavor from the stone is just so wondeful and in the end it didn't matter if they were a little irregularly shaped. I do plan to use the parchment in the future though for ease and burn prevention, but am curious if you know whether it in any way compromises the flavor from the stone?
ReplyDeleteThanks!
Meghan
I found an alternate recipe that uses "real" yeast - which I perfer so I can change quantities easier.
ReplyDelete1 T yeast in 1.5 C warm water
3.5 C flour
1 T olive oil
.5 tea salt
Mix together by hand kneeding well on floured board.
Let rise 1 hour in warm spot in kitchen. Punch down and shape. Place on a preheated stone and bake in a 425F degree oven for 20-40 min. depending on toppings.
This recipe is fool-proof for a perfect pizza crust. Nice and chewey and not a bit "doughy". If you like a thicker crust just let it rise slighly after it's shaped. Pan pizza? Bake it in a pie plate
For the first time (I make these doughs once a week for over a year now) I used the dough the same day, as per the instructions in the book. It turned out terrific. It still requires many hours of fermentation though. I just happened to have the day off.
ReplyDeleteHI I WOULD LOVE TO USE THIS RECIEPE HOWEVER I.M FROM TORONTO ONTARIO AND WE DON'T HAVE KING AUTHOR FLOUR DOES THIS MAKE A DIFFERENCE? OR IS EVERYONE ON THIS FOREM FROM U.S.A PLS ADVISE THANKS SO MUCH.LEXI
ReplyDeleteHI THERE JUST WONDERING WHAT TYPE OF FLOUR DOES EVERYONE USE I AM FROM TORONTO ONTARIO WE DON"T HAVE KING AUTHOR FLOUR DOES THIS MEAN I HAVE NO LUCK FOR THIS PIZZA,PLEASE HELP
ReplyDeleteHi Lexi,
ReplyDeleteDon't worry about the type of flour. If anything, Canadian flour is going to be better for this recipe since it generally has a slightly higher protein count. I use Red Rose or Robin Hood with equal success. Hope the recipe works out for you!