Monday, June 7, 2010

Pizza Napoletana: Baking Through the Bread Baker's Apprentice

Reinhart's discussion of good pizza dough really had my mouth watering, but in the final analysis I was not impressed with this recipe. I have tried this a few time, figuring that the first time I did something wrong. The result is always the same: a too-wet dough that tastes OK but is not worth the time (and space in the fridge). To be honest, I prefer Isa's recipe in Vegan With a Vengeance (which is like this one, more or less). Pictured are the wee pizzas I make for the kids for school pizza day. Boy, is my pizza stone ever dirty!

GENERAL NOTES
1. Reinhart says that the dough (when mixed with an electric mixer) should clear the sides of the bowl and stick to the bottom. I prefer my dough a little firmer, and I am not sure how he is able to toss the dough in the air as pictured in the cookbook. My dough was so soft I could just pat it into shape.
2. The recipe also asks you to shape the dough into balls (that will later become crusts) and refrigerate overnight. Makes sure you make this recipe before shopping day do you have the room.

VEGAN NOTES
- none

9 comments:

Connie said...

I've had great successes with this recipe, but I find that I have to add a few tablespoons of vital wheat gluten to make the flour closer to the high-gluten flour used in Neapolitan pizza... I've left it for longer than called for in the fridge too and the flavour develops really well. With the addition of the vital wheat gluten, I find that the dough develops a more silky, stretchy texture and turns into a chewy crispy perfect crust. :)

Megz said...

looks like Im making your pizza this weeken. YUm! Great blog Vegan Dad!

cage said...

I can't believe that you don't like this recipe! It's the only one I use now - unless I'm doing last minute pizzas. I actually recommend purchasing his pizza book (American Pie: My Search for the Perfect Pizza). The first half is a great read of his search, and the second half is all recipes of various kinds of techniques according to region (both European and North American).

seb. said...

Thanks for sharing your recipes! I've bookmarked your blog, keep up the good work!

Bruce Erickson said...

I used to live faithfully by the Millenium pizza crust, with its cornmeal, garlic and basil knockout combination, but then I found the Ethical Pizza blog, and I now have a new favourite. Its an overnight dough, no-kneading required, and it is marvelous. He gives a similar and easier to follow recipe here: http://ity.im/01F but he also has a very extensive set of instructions of his own.

Vegan Dad said...

cage,
I know, right? It's not that I didn't like it, I just did not love it. Perhaps it is because I have visions of tossing pizza dough in the air, and mine was too soft to do that.

Photo Jenny said...

Wow...that pizza looks amazing!!!

Sarah said...

I tried this recipe as well, and was so sure I'd done something wrong to yield the runny dough that I haven't tried it again since that disaster. I'm glad to know it's the recipe, and nothing I did!

knrush said...

Have you tried the cooks illustrated recipe? I sub in some whole wheat and it turns out great every time. I just let it rise all day and if it's left in the fridge for a couple of days the flavor just gets better. Not great flavor for breadsticks though, do you know the secret to those?