After watching Peter Reinhart’s Perfect Pizza at Home class on Craftsy.com, I was instantly inspired to mix up one of the recipes for some weekend pizza. He’s such a great teacher and his classes are filled with lots of information that helps a student understand the “whys” behind baking breads and pizzas. It’s so hard to sit in my seat and finish the lessons because I just want to jump up and get started baking.
Ever since watching his Artisan Bread Making class, I’ve toyed with the idea of adding a baking stone to my kitchen supplies. This pizza class was the push I needed to commit and my stone is on its way — along with a peel. For this recipe, I used a preheated baking sheet to make do until the stone arrives. I’m anxious to try some bread on the stone as well, to see how it affects the crust compared to the Dutch oven method.
“Country” Pizza Dough from Peter Reinhart’s Perfect Pizza at Home class on Craftsy.com
- cut recipe in half
- used 100% freshly-milled hard white wheat flour
- 24-hour bulk fermentation in refrigerator
- removed from refrigerator 90 minutes before baking, and shaped after 60 minutes at room temperature
- baked at 500° using convection setting on a preheated baking sheet
- placed two shaped pizzas side-by-side on parchment, resting for 30 minutes before topping and baking
- baked on bottom rack for 10 minutes, rotating halfway through
- topped white pizza with sauteed cremini and white mushrooms, herb oil, roasted garlic, fontina, mozzarella, provolone, and parmesan; topped red pizza with tomato sauce, mushrooms, roasted garlic, and cheeses
I absolutely love how this dough turned out. It’s incredibly soft and tender, with very slight crisping on the outside of the crust.
I learned that this was too much dough to make two pizzas in one pan — I could probably get two personal pizzas out of just 1/4 of the original recipe, and they wouldn’t be so thick and fluffy.
The toppings were delicious as well. Basically, it was really hard to stop eating this pizza. I’ll definitely be trying more of Reinhart’s pizza recipes and techniques.