Steve Petrone
TVWBB Diamond Member
Petro's Pizza Dough
4 3/4 cup unbleached bread flour or 1lb. 8.5 oz
1/2 cup whole wheat flour or 2.8 oz
1 T kosher salt rounded or 0.8 oz
1 t instant yeast
1 1/2 T olive oil
1 T sugar (or honey)
2 cups water
Notes:
I prefer unbleached bread flour (White Lily or Gold Medal).
Mix the dry ingredients in a 4-quart bowl. Add the liquid ingredients. I prefer to mix with a large fork. Once the ingredients come together (most all the dry ingredients are incorporated), cover and rest for 5 minutes. Next, kneed the dough by hand 5-10 min. adding flour or water as needed until the dough is "tacky, soft and supple".
Divide the dough into 4 or 5 equal portions and place in individual zip bags that have been sprayed with olive oil. Place in fridge overnight or two or three. My best results have been 2 or 3 nights cold ferment.
30 minutes-2 hours before baking pizzas, remove the dough from the fridge to rest and warm to room temp.
Preheat oven to 550F for at least 30 minutes with a pizza stone or equivalent to cook on.
I prefer to stretch each pie by hand leaving a thicker lip on the edge. Place on a piece of parchment on a peel.
Top the pizza.
My simple easy topping goes like this. Add about 2 T Prego tomato sauce (Purists will make their own...and it is better to do so...this is quick and very serviceable however). Sprinkle a grated hard cheese (romano) and fresh herbs (oregano).
I have posted a Pizza Spice Blend for those who use dried herbs and want a blend of spice ready to go....
Next, I like thin slices of roma tomatoes (dried between papertowels), fresh garlic slices, thin slices of sweet onion, anything else that comes to mind and, finally, top with slices of provolone cheese or mozzarella.
Use 1/2 as much of all toppings as you think you'll need. This dough makes a wonderful crust which is the star-not the toppings. I repeat use 1/2 the toppings you are tempted to use.
With the peel slide the pizza into preheated oven for 7 minutes and allow to cool on a rack before cutting.
Thanks to Rita and all the others here who have contributed to the pizza threads. We now have a home for the recipes-thanks Chris.
Finally, a huge thanks to Peter Reinhart whose book American Pie got me started on my pizza and bread baking journey. His simple advice,"To do that which you have a passion for"...works for me.
Edits on 8.17.09
4 3/4 cup unbleached bread flour or 1lb. 8.5 oz
1/2 cup whole wheat flour or 2.8 oz
1 T kosher salt rounded or 0.8 oz
1 t instant yeast
1 1/2 T olive oil
1 T sugar (or honey)
2 cups water
Notes:
I prefer unbleached bread flour (White Lily or Gold Medal).
Mix the dry ingredients in a 4-quart bowl. Add the liquid ingredients. I prefer to mix with a large fork. Once the ingredients come together (most all the dry ingredients are incorporated), cover and rest for 5 minutes. Next, kneed the dough by hand 5-10 min. adding flour or water as needed until the dough is "tacky, soft and supple".
Divide the dough into 4 or 5 equal portions and place in individual zip bags that have been sprayed with olive oil. Place in fridge overnight or two or three. My best results have been 2 or 3 nights cold ferment.
30 minutes-2 hours before baking pizzas, remove the dough from the fridge to rest and warm to room temp.
Preheat oven to 550F for at least 30 minutes with a pizza stone or equivalent to cook on.
I prefer to stretch each pie by hand leaving a thicker lip on the edge. Place on a piece of parchment on a peel.
Top the pizza.
My simple easy topping goes like this. Add about 2 T Prego tomato sauce (Purists will make their own...and it is better to do so...this is quick and very serviceable however). Sprinkle a grated hard cheese (romano) and fresh herbs (oregano).
I have posted a Pizza Spice Blend for those who use dried herbs and want a blend of spice ready to go....
Next, I like thin slices of roma tomatoes (dried between papertowels), fresh garlic slices, thin slices of sweet onion, anything else that comes to mind and, finally, top with slices of provolone cheese or mozzarella.
Use 1/2 as much of all toppings as you think you'll need. This dough makes a wonderful crust which is the star-not the toppings. I repeat use 1/2 the toppings you are tempted to use.
With the peel slide the pizza into preheated oven for 7 minutes and allow to cool on a rack before cutting.
Thanks to Rita and all the others here who have contributed to the pizza threads. We now have a home for the recipes-thanks Chris.
Finally, a huge thanks to Peter Reinhart whose book American Pie got me started on my pizza and bread baking journey. His simple advice,"To do that which you have a passion for"...works for me.
Edits on 8.17.09