Neopolitan pizza dough (Peter Reinhart)

Of all the pizza doughs I make, and I’ve tried many, trying to get the PERFECT crust, this is the best. Never fails, and I make several at a time and keep them in the freezer. I’ve used the same dough as calzone dough as well. The recipes are part of a free Craftsy class on pizza doughs. Thanks Peter; I feel as if I know you.

PETER REINHART RECIPE

1/2 recipe

2.5 cups unbleached bread flour
1 tsp. kosher salt
1/2 tsp. instant yeast or 3/4 tsp. dry active yeast, dissolved
1 1/2 tsp sugar, honey or molasses
1 1/2 tsp. olive oil
8 oz water, room temp

FULL RECIPE
5 c. Flour
2 tsp kosher salt
1 tsp instant yeast or 1 1/4 tsp dry active yeast
2 tsp sugar, hone or molasses
1 Tblsp. Olive oil
16 oz water, room temp

PREPARATION

Add all dry ingredients in mixer bowl. Stir to distribute.
Add all wet ingredients.
Mix with mixer on low for 1 minute or by spoon for about 2 minutes.
Let dough rest in bowl from 1-5 minutes. Mix for another minute.
Add more water or flour as needed to achieve soft, supple, even a bit sticky duo.

Rub some olive oil on work surface for about 1 foot diameter.
Transfer dough to oiled surface.
Rub a litle on hands.
Stretch and fold dough 4 ways into a ball. Cover.
Perform 3 more stretch and folds at 5 minute intervals, rubbing more oil onto surface if needed.
After final stretch and fold, put dough in fridge, or form dough balls and put some in freezer.
Bake on highest temp for 4-8 minutes, depending on the pan you use.

If using a stone, put the stone in the oven when you turn it on, so it will be very hot. Then slide the pizza from the paddle to the stone. This may take some practice…or you can call it artistic as it rolls up đŸ˜‰ This makes for a quick, crispy crust, which is why the time varies.

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