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Divide the dough into 5 equal pieces, each weighing about 8 ounces (227 g). blogherads.adq.push(function() { If you do not have a retail resource for high-gluten flour, ask a local pizzeria that makes its own dough or a local bakery if you can buy a few pounds. Caramelized Vidalia Onion Bacon Cornbread, American Pie: My Search for the Perfect Pizza. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The bread flour he refers to is around 12 or 13%. I sectioned the pizza dough into 5 portions and somehow none of my portions were the recommended 227g. It is very similar to some mentioned in Peter's Pizza book, but enhanced. 5-1/3 cups (24 oz / 680 g) unbleached bread flour 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt 1 teaspoon (0.11 oz / 3 g) instant yeast 2 tablespoons (1 oz / 28.5 g) sugar, or 1-1/2 tablespoons honey or agave nectar (optional) 2 cups plus 2 tablespoons (17 oz / 482 g) water, at room temperature 2 tablespoons (1 oz / 28.5 g) olive oil (optional). If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. It makes a thin, crisp crust with airy pockets in the crown. 2. blogherads.defineSlot('Middle1', 'bhpn-ad-Middle1').setMainAd().display(); If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. If mixing by hand, use a large spoon and stir for about 1 minute, until well blended. 5 cups (22½ ounces) unbleached high-gluten or bread flour, 2 teaspoons table salt or 3½ teaspoons kosher salt, 2 tablespoons olive or vegetable oil or solid vegetable shortening, 1¾ cups plus 1 tablespoon room-temperature water (70°F). Directions: Peter Reinhart's Napoletana Pizza (full version of the pizza recipe) 1. He knows bread and has written several books on the topic, including the James Beard Award winning Crust & Crumb. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. Use flour rather than cornmeal or semolina, as it doesn’t burn as quickly in the oven. While the oven is preheating, prepare your cheeses, sauce, and toppings. I recommend making individual size pizzas, because the heat in home ovens simply isn’t sufficient to do a good job on larger pizzas. I usually use Emeril's recipe for dough, and it serves me well, but I have wanted to try an overnight- rise dough for a while now. Wonder if adding a bit more flour and making it a bit drier would help. If using a mixer, use the paddle attach¬ment and mix on the lowest speed for 1 minute. After teaching hundreds of pizza and focaccia classes around the country and assessing the relative benefits of the many versions of pizza dough that I wrote about in other books. If you leave them out, you have a Napoletana dough (though not a true pizza Napoletana dough unless you use Italian “00” flour, which is softer and more extensible than American flour and does not require as much water). Spread 1 teaspoon of olive oil on a work surface, then use a bowl scraper to transfer the dough to the oiled surface. The high gluten is around 14% and if you can find it, try it. Either will work. Form each piece into a ball, then place each into a separate sandwich-size freezer bag misted with spray oil. About 1 hour before baking the pizzas, preheat the oven and a baking stone as high as the oven will go. Live Pain-Free with IBS! Combine all of the ingredients in a mixing bowl. Requires high-gluten flour. From Peter Reinhart's Artisan Breads Every Day (Ten Speed Press, 2009) Pizzerias have long known the value of overnight, delayed fermentation, and I've written about this extensively in American Pie: My Search for the Perfect Pizza, as well as in other books. I have two, so I chose to try Peter Reinhart's Neo Neapolitan Pizza Dough from his book, Artisan Breads Everyday.I hate to say it, but as far as taste and texture are concerned, I didn't really notice much difference between Emeril's and Peter Reinhart's. Americans – the world! 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