Country Pizza Dough
Country Pizza Dough
(Makes five 8-ounce pizzas)
I call this a country pizza dough to contrast it with a classical white dough, which is made with white flour only. This one has 25% whole wheat flour which, while not making a true whole grain dough, does give it a country, as opposed to city, feel–providing some nice earth tones as well as a more wheat-like flavor. The key is to make it wet enough so that it really pops in the oven, like the one in the video.
4 cups (18 ounces by weight) unbleached bread flour
1 1/4 cups (6 ounces) whole wheat flour
2 teaspoons (0.5 oz.) kosher salt
1 1/2 teaspoons (0.18 oz.) instant yeast (or 2 teaspoons active dry yeast dissolved in the water)
2 tablespoons (1 oz.) olive oil
1 1/2 tablespoons (1 oz.) honey
2 cups plus 2 tablesoons (17 oz.) room temperature water
–You can mix this by hand with a big spoon or in an electric mixer using the paddle (not the dough hook).
–Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball.
–Let the dough rest for five minutes, then mix again for one minute to make a smooth, very tacky ball of dough.
–Transfer the dough to a lightly oiled work surface, rub a little oil on your hands, and fold the dough into a smooth ball. Place it in a lightly oiled bowl, cover with plastic wrap, and immediately place in the refrigerator. The dough can be used anywhere from 6 hours to three days after it goes in the fridge.
–When ready to make pizzas, pull the dough two hours prior to when you plan to bake. Divide the dough into five 8-ounce pieces (if there is any extra dough divide it evenly among the dough balls). Form each piece into a tight dough ball and place on a lightly oiled pan. Mist the dough balls with spray oil and cover loosely with plastic wrap, or place the pan inside a large plastic bag. Give the dough balls at least 90 minutes to wake up at room temperature (less on a hot day, longer on a cold day) before making the pizzas. If you don’t plan to use them all, place the extra dough balls inside of an oiled freezer bag and keep hem in the refrigerator (for up to three days) or in the freezer (for up to three months).
–If using a pizza stone in your home oven, preheat the oven to the highest setting one hour before you plan to make the pizzas. If you do not have a baking stone you can bake the pizzas on a sheet pan. If using a wood-fired oven, you know what to do for your particular oven.
Recent Articles by Peter Reinhart
- Is it Chile or Chili? Here’s the Answer….
- Prosciutto Pizza with Fresh Arugula Webisode, Vito Romani, Part 2: The Forno Bravo Expo
- Interview with Andris Lagsdin, Inventor of the Baking Steel
- New Webisode from the Forno Bravo Expo: Vito’s “Hawaiian” Pizza
- Interview with Phil Korshak of Home Slice Pizza
- Peter’s Blog, Interesting Link
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com