Peter Reinhart's Artisan Breads Every Day
Tags: pizza dough
Recipe Review
sturlington from Hillsborough, NC
This was the first recipe I made out of this cookbook. I thought the dough was very easy to make and it came together beautifully with such little effort. I really like the stretch and fold techniques and the convenience of overnight fermentation. My troubles came when it came time to stretch the dough out for baking. I had divided the dough into 5 sections as directed but had a very difficult time stretching it out without it tearing. I ended up combining 2 dough balls into one, which while still tasty, was a bit chewy for my tastes. Next time, I will follow the advice of some of the other reviewers and divide the dough into 4 portions instead of 5. However, I believe this will be my standard pizza dough recipe from now on.
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