Peter Reinhart's Artisan Breads Every Day
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bes30 from ,
This is the 2nd pizza dough recipe that I am trying from the book. The first (Neo-Neapolitan ) was very good, but I had a few problems with the dough. This could be from being inexperienced with making pizza.
This time I decided to separate the dough into 4 portions. Each ball was 270-275g. When forming each, it was much easier to stretch out. I was able to stretch them out to 11-12 inches without tearing the dough, but was still able to get a nice thin crust.
The added sourdough in the recipe makes for a very nice subtle addition of taste. The crust was perfect. It has a nice chew, taste and crunch. I used a new baking stone from King Arthur Flour and have never had such a delicious pizza at home before. I even think it rivals some of the best Ny style pizza’s I’ve had.
This is my favorite pizza dough recipe!
(edited 6th April 2010) (0) comment (0) useful
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