New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One

Hi Everyone,

Here’s a never before shown webisode filmed during the Forno Bravo Wood-Fired Oven Expo in Salinas, CA. This is a two part series so, in Part One we’ll make a new dough from scratch but use a dough made the day before to prepare the pizza. All of this will come together in Part Two, which we’ll post next week, but this will definitely get you started for an all purpose pizza dough that can be used for any kind of pizza, not just the one we’re making here (though this pizza, made with guanciale, is amazing!). While I’m using flour from Central Milling, which I love, the recipe will also work with any brand of bread flour, such as General Mills or King Arthur (it will even work with King Arthur All Purpose, but not with General Mills All Purpose, which is not quite strong enough in terms of gluten protein).  The recipe is as follows:

22 oz (624 g) bread flour

0.11 oz (3 g) instant yeast (1 teaspoon)

0.45 oz. (12.5 g) kosher salt (approx. 1 1/2 teaspoons)

15 oz (425 g) room temp water

Follow the instructions on the video for mixing by hand, or use the paddle attachment in a Kitchen Aid-type mixer, and mix for 1 minute on speed one and 1 minute on middle speed, then proceed with the stretch and fold method as shown in the video.

If anyone has any questions, write to me at Peter@pizzaquest.com  And please check back next week for Part Two.  I love this dough and I love this pizza — and so will you!!

Best,

Peter