Peter Reinhart's Artisan Breads Every Day
Tags: pizza dough
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I tossed the dough recipe I've been using for years! This is my go to pizza dough recipe now. It's super easy to make and have on hand. I make pizza almost every week now. The gluten develops really nicely with the overnight fermentation and make the dough easy to stretch, even for a novice. This recipe got me curious so I checked out Peter's pizza book. Also fantastic. I recommend using this dough to make the folded greek salad pizza from the pizza book. I also made a lovely caramelized onion pizza with mushrooms and a potato/gruyere puree base. Every week is a new experience. The dough is perfect from the freezer. Just thaw in the fridge and take it out about 2 hours before you need it. The crushed tomato sauce following this recipe is excellent too.
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