Peter Reinhart's Artisan Breads Every Day
Tags: pizza dough
Recipe Review
andrew from Vancouver Island, BC
This is a slight variation on the classic dough Peter introduced in American Pie. He has tweaked the amounts and the technique slightly, but it's still quite similar, and still produces what is my favourite pizza dough.
It is vitally important that you refrigerate this dough overnight (or even better, for two days). I made this in a rush a few weeks ago, and put half the batch in the fridge and made the other half immediately (after a 3 or 4 hour rise). So I got to taste the difference between aged and unaged dough when I baked the first and then a few days later, the second batch of pizzas. It was remarkable how noticeable it was! The aged dough had real flavour, while the quick dough was more or less tasteless - just a delivery mechanism for toppings.
I also recommend using parchment paper to transfer to your baking stone. I've had too many accidents with sticking dough! Now I use parchment, it's easy every time - you can either remove the parchment halfway through the bake once the crust has firmed up, or just leave it - it browns but won't burn.
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