Neo-Neopolitan Pizza Dough by Peter Reinhart

Category: Bakery products
Neo-Neopolitan Pizza Dough by Peter Reinhart

Ingredients

Wheat flour 680 BC
Salt 2 tsp
Dry yeast 1 1/3 tsp
Sugar (honey) 2 tbsp. l. (28 g.)
Room temperature water 480 BC
Olive oil (vegetable) 2 tbsp. l. (28 g.)

Cooking method

  • Making dough in a bread maker: load all the ingredients in the order for your oven, switch on the Yeast dough program. We only need to knead the dough. Then we interrupt the program and take out the dough with our hands slightly moistened with olive or vegetable oil.
  • With a combine Mix all ingredients in a mixer bowl for about 1 minute. Rest for 5 minutes.
  • Knead the dough at low to medium speed for another 2-3 minutes.
  • The dough will not be dense, soft, try not to add additional flour.
  • 1 tsp Apply olive oil to the work surface, lay out the dough just kneaded. Stretch and fold the dough 1 time on four sides (for more details, see here). Round off, divide into 5 parts by 227 g (or by the number of pizzas). Arrange each piece into a ball, put in oiled containers, put in the refrigerator overnight. You can store the dough in the refrigerator for up to 4 days!
  • Baking day
  • Remove the dough 90 minutes before baking. On an oiled work surface, stretch and round each piece into a tight ball. Cover and allow to warm at room temperature.
  • Pour 1 cup of flour on a work surface, dip the bottom of the bowl in flour. Stretch into a circle 25-30 cm in diameter. The dough should be thicker at the ends than in the center.
  • Sprinkle with corn grits or semolina. Place the filling on the pizza.
  • Then you can bake pizza in any way you like.
  • I used to bake pizza in an oven preheated to 190C for 20-25 minutes.
  • It turned out delicious, but it looked more like a pie than a pizza:
  • Neo-Neopolitan Pizza Dough by Peter Reinhart
  • Now I bake as the author of the recipe recommends: an hour before baking, preheat the oven with a baking stone to the maximum temperature (I have 250C). Bake for about 4 minutes, turn pizza 180 degrees and bake for another 5-7 minutes. If the top begins to redden quickly, you can turn off the upper heating element in the process and bake only when the lower one is turned on.
  • According to the author's scheme, good "tasty" holes are obtained in the pizza dough:
  • Neo-Neopolitan Pizza Dough by Peter Reinhart

The dish is designed for

4-5 pizzas

Note

Fresh yeast is needed for this serving 11 g.

Recipe from the book "Artisan Breads Every Day" by Peter Reinhart.

Here is another one only half-whole grain pizza dough from the same book, the same spiritual, it also makes good bread.

Good luck to everyone and delicious pastries!

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Svetka
Made a pizza today, or rather a dough last night. Kneaded with a combine.
Neo-Neopolitan Pizza Dough by Peter Reinhart
And today pizza, by seven in the evening, friends gathered. I managed to photograph only the last two pieces
Neo-Neopolitan Pizza Dough by Peter Reinhart Neo-Neopolitan Pizza Dough by Peter Reinhart
The dough is great !!!!
I will do more!
Thanks for the recipe.
Anise
Hurray for the pioneer!
Svetka! You've got a delicious pizza! And I am very glad that I liked the recipe. He's really good.
Thanks for trying to cook. And thank you for the wonderful report!
Kasanko
Anise, started the dough in the bread maker today according to your recipe. rose well, took the night to the balcony. I will bake pizza tomorrow night
Anise
Kasanko, I wish you delicious pizza! I will wait for your impressions.
Hopefully it's cool enough on the balcony that the dough doesn't overstay.

Kasanko
it was cool enough on the balcony then I regularly make this dough on Sunday, then use it during the week. very convenient and tasty, fresh every time and I don't wait 90 minutes.I cut it off, wrinkle it a little, roll it out. while I cut and distribute the filling, it warms up. then in a lukewarm oven for 15-20 minutes. the beauty
it turns out she hasn't thanked yet ... THANKS !!!
AILIN
Anise thank you very much for the recipe! Previously, I could not find a suitable one for myself, but here it's just a class !!! I don't have a bread machine, so I knead it manually in a bowl with a spatula. What you need is obtained And bubbles and taste and appearance! I kneaded it on Friday night and we have delicious pizza for the weekend. From this amount of dough, I get 2 pizzas with a diameter of 32 cm (mold size)
Anise
AlyonaHow glad I am that you like the recipe!
Bake for health and please your loved ones with delicious pizza!
echeva
fine!!!! just today (weekend) I will make preparations for the working week !!!! THANKS IN ADVANCE FROM THE WHOLE FAMILY !!!!!!
Anise
Еcheva (Zhenya), good luck and delicious pastries!
echeva
Anise, I baked it again today! -Well, just a miracle! I never tire of thanking !!!!!!!!!!
Anise
echeva, very nice!
Delicious pastries! and good luck!
Alexsandra
Thank you very much for the recipe! already baked pizza twice, the boys are delighted! This is me testing the oven. My husband said that more specimens are needed for a normal representative sample, so I will bake several times. for tomorrow the dough is already in the fridge.
Anise
Alexsandra, I am very pleased that I liked the recipe.
May the pastries in the new oven always be delicious!
echeva
pizza awesome !!! And what a wonderful smelling dough !!!
Neo-Neopolitan Pizza Dough by Peter ReinhartNeo-Neopolitan Pizza Dough by Peter Reinhart
Anise
Evgeniyawhat a delicious pizza!
Thank you for the pleasure to look at the delicious beauty!
seledki2
Thanks a lot for the recipe. The best (!) Dough I've ever tried. I strive to make pizza that tastes like Italian.
I cooked the dough in a Panasonic bread maker in the "Basic Fast" mode and after kneading interrupted the program. After refrigeration, the dough stood at room temperature for about an hour. I baked at 250 degrees for 13 minutes, I think you can do less. The baked dough turned out to be soft, airy with bubbles.

Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
OlyaThank you very much for your feedback! And for a photo of your delicious appetizing pizza!
Good luck and delicious pastries!
P.S. It takes me 7-10 minutes at 240 C (the maximum t of my oven).
The time depends on the size of the pizza and the amount of toppings.
And if the top begins to actively blush, I turn off the upper heating element, I bake only with the lower one working.

Ipatiya
What a delight - pizza with "perforated" dough! Bookmarked it. Thank you!
Tatok
Thank you so much! also dragged it into the tabs
Anise
Tatok, try this recipe, it turns out a wonderful dough, really.
Good luck, delicious pastries and let everything work out!
Crochet
Anya, I am yours forever (s) !!!

I've already baked four pizzas !!!

Than indescribably pleased their eaters !!!

Baked at 250 gr. (convection) 7 minutes just suppa !!!

Below is a pizza with a diameter of 25 cm, I rolled out the dough thinly, but at the request of the namesakes, I made the sides plump):

Neo-Neopolitan Pizza Dough by Peter Reinhart

Pizza Dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhart

Girls, I strongly recommend everyone to try it !!!

Anya, dear, thank you so much from me personally, and from all my eaters !!!

I prescribe the recipe, more in it, in your recipe, suits all and of all !!!
Anise
Krosh, Innochkawhat a pizza! Applause and delight!
I admire in admiration! Thank you for the beauty!
Use it for the health and joy of your loved ones!
Thank you dear!

P.S. I keep forgetting to say that I also baked bread from this dough, it turns out tasty.

Anise
Here, I brought some bread from this dough to show. True, I don’t know what Maestro Peter R. would have said upon learning about the misuse of the dough, but the bread turned out to be good and tasty!
Baked in a roaster preheated to 230 C for 30 minutes with the lid closed and another 12 minutes without the lid.

Pizza Dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhart Pizza Dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhart
volarni
Thanks for the recipe! The pizza is delicious! It's a pleasure to work with the dough! We unanimously decided to stop on this basis! Thanks again from me and my family!
Anise
volarni, Larisa, thanks for trying the recipe! I am very glad that I liked it, it really is a good dough! Good luck and delicious pastries!
volarni
Thank you again for the dough !!! Very tasty and aromatic pizza turns out! The dough was in the refrigerator for almost a day. Great dough!
lettohka ttt
Thanks for the recipe, bookmarked
Anise
Quote: volarni

... Very tasty and aromatic pizza turns out! ... Great dough!

Volarni, Larissa, thank you for your feedback, it's nice that you liked the recipe!
Bake for the joy of yourself and your loved ones!

lettohka ttt, Natalia, please!
Do not hide the recipe for a long time in bookmarks, try it better!
Mona1
Anya, thank you very much for the wonderful dough! True, the flour had to be added. She rolled it out on a table greased with sunflower oil, then transferred it with a rolling pin into a mold with holes and stretched it out. Actually, this is my first pizza in my life and many thanks to you for it, Anechka, I liked the dough very much, I think that my tests ended on it - my search for something better and my friend Svetochka helped me a lot lana19... Thank you girls!
Here is my photo, albeit unimportant, sorry. The cell phone is not so hot, and the lighting, too.
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
Mona1, Tanyusha, the pizza turned out just gorgeous!
What a fine fellow you are!
Thank you for choosing this recipe and appreciating it for my first pizza, it is really delicious!
The dough may be a little liquid, but the main thing here is not to get lost, stretch - fold several times, and grease your hands and the work surface with oil. And next time, if you make from the same flour, do not pour all the water at once, leave 50 ml, look at the consistency of the dough, it is better to add it later. So you can customize the recipe for your flour.
I am very glad, Tanechka, that the pizza was a success!
via mama
My family is very fond of pizza, I decided to try this dough, the holes were too beautiful. I just kneaded, tell me, can you not divide the dough before putting it in the refrigerator?
Anise
via mama, of course you don't have to divide the dough.
Vooky
Please tell me is it normal that the dough did not rise at all overnight? And in the heat for half an hour, zero movement
Dry yeast Dr. Oetker from the same bag, I checked in water with sugar - they bubbled.

upd: It was me who was "clever" did not know that there is a difference between dry yeast and fast dry yeast. I think that I took the wrong dosage and intervened them not as needed according to the instructions, but as written in the recipe.

I will try again.
Anise
Vooky, sorry for not answering right away, the Internet was unavailable for several days. It's good that you yourself could figure it out. How did the baking turn out? Probably, it was possible to let the dough stand longer in the warmth, it could rise, only slowly, since there is not enough yeast there.
Yaroslav
I made the dough exactly according to this recipe. I kept it in the refrigerator for 24 hours. Made three pizzas of medium thickness (usually thinner). It turned out great. Bake in the oven on a baking sheet (according to "Lazerson principles"). To prevent the cheese from fried before the dough, I kept it in the refrigerator (mozzarella from Belarus (!) Grated parmesan for flavor).
The dough is slightly toasted on the bottom, moderately porous. In general - thanks for the recipe!
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
Yaroslav, you've got a gorgeous pizza!
Looks so delicious! Thank you for the joy to admire this beauty!

Bake in the oven on a baking sheet (according to "Lazerson principles")

Yaroslav, but can you share at least in general what is the essence of these principles? or where can you read about it? It's interesting!
Yaroslav
Direct links are not welcome here, so just google for these words
Lazerson's food principles of making pizza
the first link to the TVEDA page is yours. There is a video that I RECOMMEND to watch.
and in short:
Principle # 1: Dough: 1 V water, 3 V flour
Principle # 2: Pizza Dough - Flour, Water, Salt, Yeast and Olive Oil
well, the dough here and without it they know how to cook
Principle # 3: Sauce not to the brim
Principle # 4: Bake at Maximum Temperature
but this really makes a lot of sense
and notice HOW it bakes (on an inverted baking sheet)
Well, something like this...
Anise
Yaroslav, Thank you so much!
Vooky
Anis, of course, it didn’t come to your results. But they ate :) But I will surely tame him! :)
Anise
Vooky, everything will definitely work out!
Good luck, success and delicious pastries!
Loksa
Anya, hello! I am so happy I managed to bake a roll from this dough yesterday! Arrange an explosion of dough in the oven. It just flooded in the refrigerator, I had to separate some and bake.
Anya, how does this dough differ from "pizza dough"? I really liked the taste! Look whatNeo-Neopolitan Pizza Dough by Peter ReinhartPizza Dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhartslightly burnt, you see the stone is very hot.

Loksa
Yesterday he was smooth, today he crumpled a little! there was such a cake and a bar grew, wonderful!
Mona1
Quote: Yaroslav

Direct links are not welcome here
No, a little different. You cannot make links to third-party resources active (that is, which you click on and opens), but simply as a link you can, and videos from YouTube can also.
Anise
Quote: Loksa
I am so happy I managed to bake a roll from this dough yesterday! Arrange an explosion of dough in the oven. It just flooded in the refrigerator, I had to separate some and bake. ... Look what ...

Oksana, what an amazingly beautiful nice bread turned out! Good, there are no words! You're good! Thank you for showing such a handsome man!

Quote: Loksa
Anya, how does this dough differ from "pizza dough"? I really liked the taste!

I guess you mean dough in 5 minutes? They are simply different in composition, cooking technology, and taste different. Both are suitable for baking pizza. Both are good, which is better - I don't know, I love them all. When I don't have time, I cook a 5-minute one, and if there is an opportunity to tinker with the dough, then this. Its composition is simple, but at the same time wonderful taste.

Loksa
I fried pies from part of the dough! they turned out to be pretty, chewed a little, understand the taste and swallowed, I don’t eat that now, by chance a little ....! And there was nothing, you have to try to write: it turned out very tasty, something like a donut Neo-Neopolitan Pizza Dough by Peter Reinhart inside there are big holes, and outside all the cakes are in tiny bubbles! Big bubbles grow too, but when you turn them over, the big bubble grows over the button ones! Bubbles review out! And the home ones ate the warm ones, and now they went to drink tea with the cooled ones: Mom, you need a tip, so we went to taste! Found a way out!
Anise
Loksa, Oksana, oh, what pies! Extraordinary beauty! The bubbles are absolutely lovely! The pastries are sooo delicious! : girl_love: Thank you, and for these deliciously airy pies, and for the experiment with baking pies from this dough!
I will take note of your experience!
elena32
Pizza Dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter ReinhartNeo-Neopolitan Pizza Dough by Peter ReinhartPizza Dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter ReinhartThank you
Anise
elena32, Elena, very beautiful pizza!
And such delicious holes in it!
Thanks for photos! With pleasure I admired the pastries!
elena32
How many pizza baked according to other recipes, it was all wrong. And your pizza is amazing. Ate in one sitting. I divided the dough into two parts, one baked yesterday and the second baked now. Thank you very much. I FOUND my pizza recipe thanks to YOU ​​...

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