Friday, September 17, 2010

Pizza Dough

This is the first time I've made pizza dough. Usually, I use the 5-minute rise dough from a mix. Quite convenient and time (and cost) saving, but ultimately not the premium. This recipe is out of The Bread Baker's Apprentice, a classic in bread literature.

I used an abridged version, since I was short on time and did not prepare well. It turned out pretty tasty, but I would still suggest in the future to use the full version.

(An action shot!)

Note: I also halved the recipe.

Pizza Crust (abridged)

adapted from The Bread Baker's Apprentice, by Peter Reinhart


2 1/4 cups all-purpose flour
3/4 + 1/8 t salt
1/2 t yeast
1/8 cup olive oil
3/4 + 1/8 cup cold water

1. Combine flour, salt, and yeast.
2. Add oil and water, and mix as if using a dough hook (or use one, if you have), for 5 minutes.
3. Sprinkle flour on a counter, place dough on, and cut into 3 pieces of equal size. Shape all into a sphere.
4. From sphere, use fists to shape into 6 inch rounds. Dust rounds with flour, place onto wax paper, cover with saran wrap, and let rise for 2 hours.
5. For cooking instructions (specifically grilling... stay tuned!)


  1. Peter Reinhart recommends overnight refrigeration. I tend to agree with him and find that the flavor does really mature with the resting. I mean, the recipe can be used for same day in a pinch, but I use that recipe all the time, and it really does taste better when used overnight.

  2. Unfortunately I did not plan ahead enough to let the dough rest overnight, but next post I do about a Peter Reinhart recipe, I'll do it by the book! : ) Hopefully that's a post for this weekend!