Aya
Girls, tell me, please, do you keep the dough right in the fridge or in the freezer for 4 days? And where do you store it? Is it possible in a plastic bag or in a container better? I want to try baking both bread and pozza.
Vinokurova
Quote: Aya
right in the fridge
I personally am in a plastic bag ..
Katko
yes and so and so you can
if the container, then cover it from above from drying out either with a lid or with the same bag or stretch the film
lettohka ttt
I store the dough in a plastic container with a lid dedicated for the dough, which is very convenient.
Neo-Neopolitan Pizza Dough by Peter Reinhart
Aya
thanks for answers.
Vinokurova
and I remembered that I forgot to report ... I tried, but such holes as Oksana OxanaSh, didn't work ... but it was delicious ...
Neo-Neopolitan Pizza Dough by Peter Reinhart
Neo-Neopolitan Pizza Dough by Peter Reinhart
mine were satisfied, but I didn't need it anymore!
buns are really weightless turned out like fluffs ...
Natazum
Please, who in the Princess baked pizza, did you load the cold pizza maker? How much time did you bake?
Galchonka
Natalia, I put pizza in a cold Princess, it takes about 15-20 minutes to bake
Natazum
Thank you
cleose
AniseThank you very much for the recipe for this dough, the bread and pizza turned out very tasty! I folded it three times, dough-relax)) And the smell of finished bread is just a delight !!!
Thank you! True, I did not succeed in such holes as shown in the photo here, since I baked a cake from half of the dough in the Princess, there was nowhere for him to just grow in height, but still a delicious fluffy crumb!
Anise
cleose, Irina, thanks for the tip! I am very glad that I liked the recipe, I fully share your enthusiasm for the taste of this bread / pizza!
baba nata
Mushroom lean pizza on your favorite dough
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anis, thanks again!
Nastasya78
Good day. I want to bake a pizza according to your recipe. I didn't understand a little:
1. Lay out the dough, stretch and fold 1-fold from 4 sides. What is it like? My link doesn't work to see ...
2. Dip the bottom of the ball in flour ... Why?
3. Can I use parchment paper for baking?
4. Could you tell me the filling for the mozzarella pizza? Which one is better to choose. In our stores, it is kind of like real and specially for pizza. What is the best combination of this cheese and which sauce to choose?

I really, really look forward to your explanations and tips ...




Tell me, is it possible to bake pizza without a stone at 250 C? How many minutes? Or is it better at 190 C?
Vinokurova
Quote: Nastasya78
Tell me, is it possible to bake pizza without a stone at 250 C? How many minutes? Or is it better at 190 C?
I have no stone, I bake on parchment or on a Teflon (not silicone !!!) rug.
I turn the baking sheet upside down and put it in the oven.
I'm preheating the oven ..
In a preheated oven, on a hot baking sheet, I drop the rug with pizza ...
Well, I don't have a stone .. no .. but I want pizza
mamusi
Quote: Nastasya78
Lay out the dough, stretch and fold 1 times on 4 sides. What is it like? My link doesn't work to see ...
Nastenka, put the dough on a greased surface, press a little with your palm, gently, in a kind of square, then grab and pull one side like rubber on one side, pull it a little and bent it to the middle of the whole square. Then she took it from the opposite side, pulled it and folded it over the already folded one. Then from the 3rd side ~ the same, then ~ from the 4th side (like an envelope).
The main thing is to start, then the hands will understand themselves.
Nastasya78
Thank you :-)




And in addition, do the formed pizza need to be defrosted before baking? Or straight into the oven?




How thick should the rolled dough be?
Nastasya78
Did it. What I want to say about the test. She rolled it out thinly, the dough rose by about half during baking, the pizza turned out to be of medium thickness. The dough in the finished product is soft, not rubbery.Delicious! It's a little difficult to stretch the dough during the forming phase, but I did it. Made some round little pizzas. It would hardly stretch on a large baking sheet. Sprinkle flour on the work surface and dough. It turned out to be sufficient 20 minutes of baking at a temperature of 190 C. Baking on parchment on an inverted baking sheet. The filling was made according to the recipe "Pizza with baked peppers and ham". Used mozzarella balls in brine. Many thanks to the author.




Neo-Neopolitan Pizza Dough by Peter Reinhart
Nastasya78
Neo-Neopolitan Pizza Dough by Peter Reinhart




Neo-Neopolitan Pizza Dough by Peter Reinhart




Thanks again! Delicious, contagion :-))
baba nata
Girls, who made this dough by hand? I came to visit, and there are no units?
Svetlenki
Quote: Baba Nata
and who did this dough by hand?

Natalia, here is what Reinhart himself writes in the book how to make manual kneading according to this recipe:

Place all ingredients in a bowl. Several times dipping your hand or a spoon into the water, with intense circular movements, working like a mixer hook, knead the dough. Use your other hand to rotate the bowl as you knead. When all the flour is moistened and gathered into a coarse ball, the dough will begin to gain strength (the gluten will begin to swell). Leave alone for 5 minutes. Then knead for another 2-3 minutes until the dough is slightly sticky and soft. If the dough is too sticky to hold its shape, add a tablespoon of flour each time. Or water, if too steep. The dough must pass the window test
baba nata
Svetlenki, Svetochka, thank you, I'm with my aunt in Finland, I will treat them to our pizza!




Girls, the dough turned out beautiful, so I think - why dirty the machine when you can use the handles ?!
Now I will definitely make the pizza dough by hand!
Photo later.
Quiet
Quote: Svetlenki
The dough must pass the window test
Excuse me, but how is that?
Svetlenki
Quote: Silent
Quote: Svetlenki
The dough must pass the window test
Excuse me, but how is that?



Katko
Recalculation of the recipe for 500 g of flour, dry yeast 1 (one!) G
Mix with a Danish whisk until the flour is soaked, cover with a towel, let stand for 30-40 minutes for autolysis (gluten development)
Hand kneading for 5-7 minutes and drip oil into a bag with a zip-fastener
In the refrigerator for 2 days
Warmed up on the table and in business))
Neo-Neopolitan Pizza Dough by Peter Reinhart

It turned out 2 pieces, baking in a princess pizza maker

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart




It turned out very well .. the taste is "rich" in the dough, I didn't take a picture of everything, even in the pizza oven it turned out to be great and a lot
Neo-Neopolitan Pizza Dough by Peter Reinhart
Svetlenki
Katko, Katya, well, very cool! The process is further simplified - even my son can knead with a Danish whisk.

Quote: Katko
drip oil into the bag with a zip fastener

What package size did you take? How many liters or centimeters?

Then does the dough fly out of it well? Probably because you drip oil first? I still will not risk the yeast dough in a bag in the refrigerator ...
Katko
Sveta, yeah, I wanted to try to do it without gadgets, especially since the tests in the refrigerator still seem to replace itself))




I have a small package, probably 20 to 25 ... I don't always drip butter, I put different doughs in it, the dough comes out of it well, I have this package and it lives in the refrigerator
Mirabel
enchanting dough! gorgeous! The pizza turns out incredible!
Ladies! I want to ask about manual kneading
Quote: Svetlenki
will gather in a rough ball
how can a ball be rough? the dough turns out to be practically not gathering into a ball.
I also want to make it for pizza and ciabatta with a Danish whisk, so that the kneader does not pull.
Katko
Vika, rough here that is not smooth, uneven
Galleon-6
Neo-Neopolitan Pizza Dough by Peter Reinhart
Thank you so much for the dough recipe, it’s just a miracle, now this is the most favorite pizza dough.
Katko
First went (bake in the Princess pizza maker)
Neo-Neopolitan Pizza Dough by Peter Reinhart
Florichka
Quote: Anise
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).
Preheat the oven for an hour? I just have smoke from it in an hour, I'm afraid it will go.
Svetlenki
Quote: Florichka
Preheat the oven for an hour?

Florichka, Irina, well, yes ... with a baking stone, the oven is preheated for at least 40 minutes, at least for pizza, at least for bread.
Irene
Pizza dough in Naples is made with a minimum of yeast, Allocation for about 1.6 kg of flour is 2 (two) grams, yeast (in the original dry beer), 1 liter of water, 50 g of salt, 20 g of sugar 50 g. olive oil. You need to knead well and for a long time, about 20 minutes (if with your hands).After the manipulations, the dough is put into the refrigerator for 8-10 hours, then you can make pizza.
Zhanik
Many thanks to ANIS for the recipe!
True, I did not have time, but I really wanted pizza ... and I didn't even have enough flour, and therefore I replaced 1/4 with central locks. I kneaded a full cycle on "Yeast dough" in KhP and immediately began to roll and bake. Great dough. Will definitely become my favorite)
Tanuhka
Baking today for this recipe is a complete delight! I have been friends with pizza dough for a long time and I was sure that the technology and the correct "explosion" of the dough in a hot oven is all that is needed for a delicious pizza, but no! The dough is divine, porous, crunchy. It turns out to be thin and for the first time in my life I did not roll it out, but just stretched it. From this amount I got 3 pizzas, I have a shape of 40 cm. Yesterday I kneaded and after a couple of hours baked the first pizza, delicious, but what happened today, after a daily exposure, is generally a bomb! A piece of dough left for tomorrow. Huge thank you for a chic recipe for real pizza dough! And as a child is happy that pizza will now be exactly three days in a row)).
Natalia K.
Quote: Tanuhka
today this recipe is a complete delight
Tatyana, what recipe did you bake?
Tanuhka
In the sense of what?)), Baked according to the recipe indicated in the header of this topic.
Natalia K.
Tatyana, thanks, everything is clear.
Lapulechka
lettohka ttt Natalia, thanks for the congratulations!
Tanuhka
I carry a report
Neo-Neopolitan Pizza Dough by Peter Reinhart
Neo-Neopolitan Pizza Dough by Peter Reinhart
Neo-Neopolitan Pizza Dough by Peter Reinhart
I apologize for the quality of the photo, I was in a hurry, everyone wanted to eat))
Katko
Added oregano to the dough, for pizza it's super
Neo-Neopolitan Pizza Dough by Peter Reinhart
Katko
With CA flour, refrigerated for 4-5 days

Neo-Neopolitan Pizza Dough by Peter Reinhart




Anise,
Katko

Neo-Neopolitan Pizza Dough by Peter Reinhart
eye
Anise, came to thank!
It was delicious for us!
The dough is wonderful! Delicious, light and pleasant!
Neo-Neopolitan Pizza Dough by Peter Reinhart
We used 450 g of dough for pizza, and the remaining 750 g for bread.
Baking on a grid and a stone at the same time, you will have to try without a grid.
Special thanks to Katyusha Katko for inspiration and support!
Katko
Neo-Neopolitan Pizza Dough by Peter Reinhart
Katko
Anise, I'm sorry, but I'm on the subject again with bread
Neo-Neopolitan Pizza Dough by Peter Reinhart
CZ flour, oatmeal and corn bran was added, in general, everything that was
A! More potato broth, in)
Very good flour / liquid ratio
Fermentation in the refrigerator for two days
I bake according to Annushkin, from a cold oven
eye
Quote: ok
Baking on a grid and a stone at the same time, you will have to try without a grid.
We tried it, it turned out better on the stone goraazdo! Great dough!
Now I decided to try flour, bought on occasion in METRO, from hard varieties, for pizza
Neo-Neopolitan Pizza Dough by Peter Reinhart
I took 600 g so far, started kneading, I feel that something is not right, I have not seen such a dough, but I only made dough for pasta / dumplings from durum.
Does anyone have any experience with durum in this recipe?
Svetlenki
eye, Tanyush, well, I'm worried. What did you do there, tell me. There was nothing to tell me, because I add 1/3 of the total flour to the pizza dough.

How is what? You are a pioneer!
caprice23
Quote: Svetlenki
How is what? You are a pioneer!
Yes, also interesting
I never baked completely on solid grades, just like Sveta I add a part.
eye
Svetlenki, caprice23, and I'm fucking slowing down
I report: I have not regretted in the end.
Details: first put the dough, then began to read, how to be.
I read that I should not knead for a long time, I stood "on autolysis" for 30-40 minutes after the first mixing, then it was kneaded so amicably, I did not add flour, 600 g, the rest was according to the recipe, the dough was more plastic when stretching and shaping, compared to flour / s.
I separated 400 g for pizza, baked it out of the rest of the bread, it was delicious both: the bread has a yellow crumb, finely porous foam, the crust of the fresh one is thin, but strong, even too much, then it leveled off; the pizza came out crispy, but it bit off well, the side because of the foam on the bite is more pleasant, it pouted evenly, steeply.
For bread, you still need to dilute, but for pizza it's a good option.

Girls, what do you think the replacement of a part of the premium flour with durum gives?

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