
Multipurpose Pizza and Baguette Dough
Jul 25, 2024Posted by klintPrintPeter Reinhart’s multipurpose baguette and pizza dough is a versatile recipe designed to elevate your baking game. This dough blends simplicity with high-quality results, allowing you to craft both crispy baguettes and delicious pizzas with ease.
Reinhart’s approach ensures a reliable outcome, whether you’re a seasoned baker or a home cook exploring new recipes. With its straightforward process and adaptable nature, this dough promises to be a staple in your kitchen for a variety of baked delights.
All Purpose Pizza and Baguette Dough
Ingredients
- 21 oz unbleached bread or all purpose or 00 flour (595g)
- .42 oz kosher salt (12g or 1 1/2 tsp)
- .11 oz instant yeast (3g or 1 tsp)
- 14.25 oz room temperature water, approx. 68-72F (405g)
- 1 oz olive oil, optional - see notes below (28g)
Instructions
- In a mixing bowl or the bowl of an electric mixer, stir together the flour, salt, and yeast. Add all the water and stir with a large spoon, or use the paddle attachment and mix on slow speed for 30 seconds to form a coarse, shaggy dough. Add the oil, if using. Increase the speed to medium (or continue mixing with the spoon or with wet hands) and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. Let the dough rest for 5 minutes to fully hydrate.
- If using an electric mixer, switch to the dough hook. Increase themixer to medium-high speed (or continue mixing by hand) and mix for another 2 to 4 minutes to make a smooth dough (add more flour or water, if needed). The dough should be soft and supple, very tacky but not sticky to the touch, and offer a little resistance when pressed with a wet finger.
- Use 1 teaspoon of olive oil to make a 15” diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oilslick. Stretch and fold the dough as shown on page 00. Invert your mixing bowl and use it to cover the dough, and let it rest for 2 to 5 minutes. Then, repeat the stretch and fold (you can rub additional olive oil on the work surface, asneeded). Again, cover the dough, let it rest for 2 to 5 minutes, and repeat thestretch and fold. Cover with the bowl and again let it rest for 2 to 5 minutes. Perform one final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each s&f and will now be smooth, supple, and tacky to the touch, but not sticky.
- Place the dough into a lightly oiled bowl or container, roll it around to coat the dough with oil, cover the bowl with plastic wrap, and refrigerateit for anywhere from 12 to 72 hours.
- On the day you plan to bake, remove the dough from the refrigerator 3 hours before you plan to bake the pizzas, or as directed in the pizza recipe. Immediately, divide it into the desired size pieces and round them into balls, placing the dough balls on a sheet pan that has been lined with either lightly oiled baking parchment or a silicone baking mat. Mist the dough balls with vegetable spray oil and cover the pan with plastic wrap or a plastic can liner.Then, follow the recipe according to the type of pizza you are making.
Peter Reinhart
Peter Reinhart is a 4-time James Beard award winner, author of multiple prominant books, and the host of Pizza Quest.
Instagram: pizzaquesting
YouTube: Pizza Quest /