This link has been bookmarked by 305 people . It was first bookmarked on 02 Mar 2006, by Mich.
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Best Pizza Dough Ever Recipe
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Peter Reinhart's Napoletana Pizza Dough Recipe
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4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
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lour, salt, and instant yeast in a 4-quart bowl
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stir in the oil and the cold water
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ix on low speed with the paddle attachment)
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If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough.
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he dough should clear the sides of the bowl but stick to the bottom of the bowl.
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baking parchment
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Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
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2 hours before making the pizza
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cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
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45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F
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29 May 14
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Oil (or any fat) gets between the strands of gluten, and doesn't allow them to stretch and elongate (hence why fat is called "shortening")
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17 Mar 14
okkeliPeter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting -
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s if you are going to add oil, at it as late as possible.
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Jeff Morris"ce and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. "
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Peter Reinhart's Napoletana Pizza Dough Recipe
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