Friday, March 2, 2012

Pizza Dough

This weekend the Vegetarian Society from the university is coming to my house to make pizza and watch Supersize Me.  So, I thought I would post a wee video about how to make great pizza crust.  As always, the recipe is Reinhart's, more precisely his Neo-Neopolitan Pizza Dough.  You can check out the ingredient list on p. 67 of the Google Books preview of Artisan Breads Every Day.  I like to make a 1.5x recipe to make 4 large pizzas for our Friday movie nights with the kids.  I use a stand mixer, but Reinhart assures us that a strong wooden spoon will also work to mix and work the dough.  This recipe has two key elements of a fantastic dough: overnight fermentation for flavour, and high hydration for a chewy and crispy crust.  I really think that a pizza stone is crucial here--they aren't that expensive and are indispensable for all kinds of hearth baking.  Vegan Daughter helped me with the dough, as you will see. Enjoy!

22 comments:

Amy said...

I love the videos! This post is great, and I am going to think about it while eating my sad takeout pizza tonight. :) I do have Reinhart's book though; maybe now I'll be less intimidated to make my own dough.

Amy said...

Love this (especially the cute little hands that were just itching to help with the dough)! I actually have my Friday night pizza dough resting right now while the oven is heating up.

maggielet said...

very helpful, you do it like a pro :)

Tara said...

OK, I just came to your site to look for pizza dough recipes and what is the first entry I see? Pizza dough! That's for being on my save wavelength. ;)

Brenda W. said...

Nathan .. what a superbly well done, and useful video!!

I was especially pleased to learn the trick about removing the parchment after a few minutes ... I always have just kept it between the pizza and the stone for the entire baking time, but never thought about removing it once the crust had firmed up.

Great tip!

algae said...

Yumm! I'm also a big fan of the overnight fermentation for pizza dough :) Your dough looks really awesome though.

Kathleen Richardson said...

There are so many things to like about this blog entry, Vegan Dad. First, it's short and to the point which is handy when you (I) have a lot of blogs to read. Second, it's about pizza! Love, love, love the video. So precise and makes it look easy. Then there's the little hands mimicking your moves... a chef in the making. Great post.

in2insight said...

Great video. You make it seem so easy.
Loved the little helper hand too. Seemed like they were tapping to a song, so perhaps you were being sung to while working. How cool.

Rumana Rawat said...

You have a nice space..excellent work!!! Thanks for sharing all these wonderful recipe's. Definately going to follow you :)

Regards
Spice Ur Senses
http://rumanarawat.blogspot.in/

Lindsey said...

Hey there! I've made pizza dough a few times now, and every time I have the same problem: when I go to roll/stretch out the dough before baking, it's always really, really elastic. I can't flatten it out without it bouncing back immediately, and I always get a really thick crust because I can't stretch it thin! Could this be because I'm using whole wheat flour instead of white flour? Help!

Lovlie said...

Excellent! I've never tried stretching the dough with my finger, I've always used a rolling pin. I will try this next time. :)

Maggie Muggins said...

That Reinhart recipe is my favourite. My husband seems to think that Alton Brown’s recipe is better but I think he only says that to argue with me.

cynthia said...

Love the video! As a novice baker, written instructions can sometimes be difficult to follow. The video makes the process so much more clear and easy to follow.
You've just boosted my confidence by making it look so easy and I think I will give this a try.

Thank you!

Victoria Moran said...

Hi Vegan Dad:

I just came across your fantastic blog while doing some promo work for the upcoming book Main Street Vegan by Victoria Moran--all your pics look delicious! Right now we're working on promoting a new Tumblr page www.mainstreetvegan.tumblr.com where any vegan can post a photo and and complete the sentence "I'm vegan and..." We'd love to get the word out in the vegan community, and show the world what adiverse, healthy, beautiful (and completely normal!) people vegans are. If you'd ever like to share this Tumblr link on your blog it would be much appreciated.

Thanks so much for your help and I look forward to checking out your blog again in the future!

Best wishes,
Adair

Two Vegan Ladies said...

Great tutorial video. We can't wait to give this a try. It must taste amazing when it's this fresh and homemade.

cmanley542 said...

I make this dough every Thursday night for Pizza Fridays at our house. It's by far the best pizza dough recipe I've ever tried.

I try to make enough for 3-4 pizzas and freeze what I don't use. Works very well out of the freezer, just transfer to the fridge a couple of days ahead of time.

Susan (peebsmama) said...

Just watched your video. How fun to see your pizza being made instead of just a picture of the finished product. I had some questions before I attempt this.

1. How important is the resting in the fridge overnight? Sometimes I don't plan my meals until the day I cook them and wondered if it could just be made after a rise on the kitchen counter.

2. You say rest overnight but do you mean 8 hours or until the next night when they are ready to put together? What I'm trying to ask is does the time in the fridge really matter?

3. Your recipe made 4 crusts. Great for a family but too much for just the two of us. Can the other balls of dough be frozen? If so, how do I go about thawing them to get them ready for pizza -overnight thaw in the fridge for instance?

Thanks.

deertee said...

I'm thinking about getting that style of mixer, how hard is it to scrape around it when you're making batters?

Dorothy Lipshitz said...

Reinhart's pizza dough has made me somewhat famous in my circle of friends - such a great recipe! Originally though, I had a hard time forming the dough balls into the pizza shape - it was just too elastic, even after overnight fermentation in the fridge (perhaps because I live at 7000' above sea level?). However, I found instant success in freezing the dough over night in oil-sprayed ziplock baggies. Something about the freezing/thawing process (thawed in a warm water bath) makes these little dough balls want to thin-out, round-out and reach their destiny. YUM.

Dorothy Lipshitz said...

Reinhart's pizza dough has made me somewhat famous in my circle of friends - such a great recipe! Originally though, I had a hard time forming the dough balls into the pizza shape - it was just too elastic, even after overnight fermentation in the fridge (perhaps because I live at 7000' above sea level?). However, I found instant success in freezing the dough over night in oil-sprayed ziplock baggies. Something about the freezing/thawing process (thawed in a warm water bath) makes these little dough balls want to thin-out, round-out and reach their destiny. YUM.

RARA AVIS said...

This totally rocks- I am making it soon!!

Erni Fani said...

hummm, it's look so yummy, thanks for recipes...

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