PETER REINHART'S NAPOLETANA PIZZA DOUGH RECIPE
Steps:
- 1. Stir together the flour, salt, and instant yeast in a 4-quart bowl of an electric mixer. Use dough hook and mix on med speed for 5 to 7 minutes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. 2. Transfer dough to a floured counter & cut into 6 equal pieces & sprinkle them with flour. Round each into a ball. Mist the dough generously with spray oil and slip into food-grade plastic bags & put into the frige overnight, or keep for up to 3 days. (You can store the dough balls in a zippered freezer bags for up to 3 months. Transfer to the refrigerator the day before you plan to make pizza.) 3. On pizza day remove dough balls from the refrigerator 2 hours before making. Dust counter with flour & then mist with spray oil. Place dough balls out & sprinkle them with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, cover the dough loosely & let rest for 2 hrs. 4. At least 45 minutes before making, place a baking stone on a rack in the lower third of the oven. Heat the oven to 400-500, as your oven allows. 5. Dust the counter & your hands with semolina flour or cornmeal. Lay the dough across your fists and carefully stretch it or use rolling pin. When the dough is stretched to about 9 - 12" lay it on the peel or counter making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings. 6. Slide the topped pizza onto the stone. Bake about 5 to 8 mins. Remove from oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly. Makes six 6-ounce pizza crusts.
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