From now I can make good and tasty pizza, but it takes me some times to learn how. Or to be more exactly, now I am good and I can bake a good pizza, but the trick was, it takes me some time to find the right teacher witch show me the right way to make a good pizza dough, witch is fundamental for a good pizza. For while i really didn’t know where to look for a good guidance. I just wanted to make and enjoy the same pizza as I tasted in Rome and Naples in Italy. They really know how to make crispy dough with very good taste.
I was already at the beginning acquainted with the fact that if you have a bad dough you will also have a bad pizza. Also trying to solve out factors how to make pizza dough good was not so easy as you might think.
Then some days I had a reflection and a good advise. A present, really. My neighborhood and I would visit our favorite pizza place. We would go to eat and also to try to learn some of the good pizza karma from their pizza knowledge. We were spending there a lot of time, chatting and talking about good pizza dough and thin-crusts. But all these time my home made pizza wasn’t improving much. Its not the properties got bad, it was a good amount the current the dough was tempermental and tasted so-so. I wanted a dough overly was on the thin side, crunched a bit as you bit to it, providing tiny cardboard factor.
Suddenly in the pizza restaurant witch I already mentioned above, I noticed a cooking guide book of Peter Reinhart’s Bread Baker’s Apprentice. For sure I was very curious and take a look in the book. And here in the book, finally I found an very interesting pizza recipe where it describe how to make just the sort of pizza I was looking for. The pizza dough witch Peter uses for his Napoletana pizza in the book is rooted in a delayed-fermentation method. The description and techniques here was very different from others. From that point I have tried up his pizza dough recipe.
The key is next. If you will wait till the last minutes to make pizza dough you won’t get what you are expecting for. The key is in the fermentation witch have to proceed over night. Be patient and you will get a golden crust with the amount of crunch as it need.
So it is really worthily to take a look at these Peters recipe. I will just leave you with them.
Peter Reinhart’s Napoletana Pizza Dough Recipe
If you are looking for the most delectable pizza dough, your search will definitely end at Peter ‘Reinhart’s Napoletana Pizza Dough’. It involves one of the most attractive and interesting recipes that make yummy pizza dough. The key ingredients of the dish are as follows:
- One teaspoon of instant yeast
- One 3/4 cup water, ice cold of about 40°F
- For dusting-Semolina flour or cornmeal
- Four half cups unbleached high-gluten and bread
- One ¾ teaspoon salt
- ¼ cup olive oil, it is optional
Following are the steps to make this preparation. It is undoubtedly the best pizza dough recipe ever!
Step1
Take a bowl or a mixer which ever available and put in stirred salt, flour and instant yeast. Add oil and cold water and wait till it gets absorbed by the flour, then stir the entire mixture together. In case the mixture is being stirred by hand make sure you reverse the motion in constant intervals. This way the gluten will become smoother. The process has to continue for atleast five to seven minutes till the dough become soft, smooth and sticky. A spoon of cold water can be added to make a little more elastic and springy.
Step2
The dough has to be cut into pieces. The make balls out of them and place them in a sheet pan. In case it sticks to your hand you can sprinkle a bit of flour to make its surface smooth. Add some spray oil to the dough balls and then shove the sheet pan into a food-grade plastic bag. The pizza dough should be soft and smooth by now. So use the ingredients generously as much as it required.
Step3
The sheet pan holding the dough balls have to be refrigerated for atleast a night. The day you choose to take out the pizza dough balls, take the pan out of the refrigerator, take as many dough balls you require and wait for two hours before you start making the pizza. You can add some flavored counter, sprinkle some spray oil and flour on the pizza dough. After this, press the dough balls, flatten them, put some flour and spray oil again and then cover the flattened dough pieces loosely with a food-grade bag. Let the stuff rest like this for atleast a couple of hours. In the meanwhile, an hour before making the pizza put some baking stone on the oven floor and heat the oven not more than 800 F.
Step4
Place the entire mixture in the oven and then gently take out the pizza dough one by one from the bag, make sure they are smooth and have stretched adequately (9-12inches). Now the base is ready. Place these on the pan and add some semolina flour and cornmeal to maintain smoothness. Add the toppings on the pizza dough.
Step5
Place the topped pizza either on to the stone or you can heat it directly on the sheet pan. The pizza should not require more than 10 minutes to get baked. Once baking is over, take the pizza out from the oven or off the sheet pan, wait for 5minutes and them your delicious pizza dough is ready to be served.