Pizza - Good

By mariannefeldman

Peter Reinhart's Artisan Breads Every Day
Neo-Neopolitan Pizza Dough p67
try w/1/2 white whole wheat flour

makes 5 indiv pizzas

Ingredients

• 5 1/3 cups (24 oz) unbleached bread flour
• 2 tsp (.5oz) salt, or 1 tbs coarse kosher salt
• 1 tsp (.11 oz) instant yeast
• 2 tbs (1 oz) sugar or 1 1/2 tbs honey or agave nectar
• 2 cups plus 2 tbs (17 oz) water, room temp
• 2 tbs (1 oz) olive oil

Preparation

Step 1

Combine all ingred in mixing bowl
Use paddle attachment on mixer & mix at lowest speed for 1 min
Let dough rest for 5 mins to hydrate flour
Switch to dough hook & mix on medium-low speed for 2 - 3 min til dough is smoother but still soft, supple & somewhere between tacky & sticky
Spread 1 tsp olive oil on work surface, transfer dough to surface
Rub oil on hands, stretch & fold dough 1 time, reaching under front end of dough, stretching it out, then folding it back onto the top of dough
Do this from the back end & then from each side , then flip dough over & tuck into a ball
Divide the dough into 5 equal pieces @ abt 8 oz
Form each into ball, then place each into separate sandwich sized bags, sprayed w/oil
Seal bag & refrigerate overnight or for up to 4 days, or freeze for several months
If frozen-leave in refrig overnight to defrost & proceed as for refrig dough
On Baking day:
Abt 90 mins before you plan to bake pizza place dough balls on oiled work surface
Oil hands, stretch each piece into a tight ball, place each on lightly oiled pan
Cover loosely w/plastic wrap & leave at room temp
Abt 1 hr before baking preheat oven & baking stone as high as it will go; bake on stone o in pan lined w/parchment or foil or on perforated pizza pans
Dust work surface & bottom of dough ball; tap dough down into circle
slide back of hands under dough, use thumbs to coax edges into larger circle-abt 10 - 12"
flour pan or peel
top pizza, bake abt 4 mins & rotate
Total bake time 5-7 mins