Peter Reinhart's Artisan Breads Every Day
Tags: pizza dough
Recipe Review
bes30 from ,
This is an excellent pizza dough recipe. Probably my favorite. It is very similar to some mentioned in Peter's Pizza book, but enhanced.
I sectioned the pizza dough into 5 portions and somehow none of my portions were the recommended 227g. The portions being a little less than 227g made them very difficult to work with for the fairly new pizza tosser. I had to shape and reshape the dough 3 times (waiting 20 minutes in between each for the dough to rest) to get a pie that was not torn. What I did get was good practice!! It was nearly impossible to get something the size of 10-12 inches with 227g of dough. My end product was only about 8 inches. I would recommend portioning into 4 portions, so it is a little easier to work with.
I tried a number of different tests being I have 5 different pizzas to create. I tried with and without baking stone. The crust with a baking stone is SO much better. It is crisp and has a nice crunch. When I used a baking sheet the crust was very doughy and underdone.
Even though my end product was not 100% to my liking, I cannot fault the recipe. My difficulties included torn dough, cracked baking stone (which lead to baking sheet baking) and 1 pizza flop (an problem transfer to the pizza stone created something that looked more like a calzone, which lead me to buy a super peel). These were all my fault!
All in all, I love how thorough Peter is with directions and what you can and can't do with this recipe. I also enjoyed the taste of the pizza and the consistency of the crust. I will definitely make this again!
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