Neo-Neopolitan Pizza Dough by Peter Reinhart

[elena32]

elena32, Lena, you baked pizza and halved the dough, and what size-diameter did your pizza turn out to be? Did you roll thin? Thank you! I liked your cut and dough height! You probably have big ones ...

PIZZA turned out almost on a sheet with a diameter of 30-33 cm. Stretched on a baking sheet with your hands. The edges are thicker and the middle is thinner.

Oksana makes a very tasty dough. : girl-yes: Simply gorgeous.

[elena32]

elena32, thank you, Lena, I just bought a pizza tray) 31 cm, almost guessed!
Anya, and you have one more Pasibka. Now I also bake bread on it (rolls), we eat one, the second is on the way.

Bake for about 4 minutes, turn pizza 180 degrees and bake for another 5-7 minutes.

Anya, I didn't understand this moment. That is, turn the pizza upside down?

Different sides! Turn the part that was at the door to the oven wall! But I think it doesn't matter? Anya, how are you doing?

[Loksa]

Loksa, thanks, Oksanochka! When I was stupid, I could not figure it out. The recipe was very interesting, I will definitely try. I baked bread for 5 minutes in a slow cooker, the result was very, very pleased.
Anise, Anya, thank you for the wonderful recipes!

Sveta, try it! I loved it! I "shaped" pies with butter, but it is said too much, it was very thin for 4 days!

[Oksana]

Different sides! Turn the part that was at the door to the oven wall! But I think it's not important? Anya, how are you doing?

Oksana, you explained everything correctly, thanks for the help!
This is what the author recommends to do. I myself do when I turn, and when I don't (if the pizza is baked quickly and evenly).

Girls, Elena32, Loksa, Svetlana62, Thank you!
I am very pleased that you are using the recipe and you like it.
Bake for the joy of your loved ones! Delicious baking!

Anya, get the report. Delicious dough. My youngest is delighted. He doesn't like thin pizza. And today: girl_pardon: I didn't even have time to photograph the holes in the dough. I think this dough has settled in my kitchen for a long time Thank you

[Natasha]

Natasha, ah, beauty, delight, admiration!
The pizza is amazing! How can you still beautifully present!
I'm so glad that you chose this recipe and liked it and the youngest appreciated it!
Thank you for the joy and pleasure of admiring your pastries!

Anya,: rose: for the dough, I use your recipes regularly. Fast, convenient and delicious

[Kirks]

Kirks, Natalia, thank you, dear, for the tip!
I am very pleased that I liked the recipe!
I also really love this dough, and cook and bake it too!
Your pizza is deliciously good, beautiful and looks so delicious!

Hello Anis! I have been wandering around the site for a long time, but have not registered. Did it because of you, thank you so much for the recipe. The dough is amazing and easy to prepare. Thanks again!

[Maxik]

Maxik, hello and welcome !!!
Thank you for your feedback, I am very pleased!

I kneaded your dough for tomorrow's pizza.

[Anise]

Anise, I will also put your dough for tomorrow.It is very convenient that it is not immediately possible to bake

I don't understand how to put this into a ball

[Aenta]

I don’t understand how to put this into a ball?

Aenta, you have the right dough! It should be so ... "not cool". It is good to work with such a dough if you use olive (sunflower) oil. Moisten your hands in oil, apply oil to the work surface and spread a piece of dough. Then it will be convenient to roll it up into a ball, it does not stick to the hands and surface.Sprinkle or grease the container where the dough will be stored. Everything will work out! Good luck! If you have any questions, you are always welcome, I will be happy to help

Yes, I have a small question, did you stretch and fold the dough before dividing it into pieces?

... I will also put your dough for tomorrow too, it is very convenient that you cannot bake right away

Yulia, good luck!

Yes, I have a small question, did you stretch and fold the dough before dividing it into pieces?

Yes, I did everything according to the recipe. And as in the video. Naturally, I didn’t get any balls. I put the whole mass in a container greased with olive oil and put it in the refrigerator.

I put the whole mass in a container greased with olive oil and put it in the refrigerator.

Let's see how it will become after "rest" in the cold))).
If the dough still remains soft and sticky, then it is better to cut the pizza on a surface well sprinkled with flour, and roll the dough balls in flour.

I also remembered what can be done if the dough turns out to be liquid when kneading: fold and stretch it more than once, but 3 more times with an interval of 10 minutes (this strengthens and develops gluten in the dough and it turns out almost a bun). And only then divide into parts or put it in the refrigerator.

I can not help asking, is olive oil not vegetable? Did you mean sunflower in parentheses?

I don't understand how to put this into a ball

I also kneaded this dough today. Makfa took flour, everything worked out great. Koloboks formed, removed in the cold. Maybe it's the flour?
Tomorrow for the kids after school pizza

[Anya]

Anya, I will report tomorrow

[GruSha]

I also kneaded this dough today. Makfa took flour, everything worked out great. ... Maybe it's the flour?

GruSha, Gulsine, oh, how good! Good luck with your baking!

As for flour, yes, even a previously tried and tested one can fail. I liked the Extra-M flour, I baked a lot of things on it, it turned out well, but I recently bought an August grind, and everything, even according to a proven, worked out and repeatedly tested recipe, I could not bake bread, only a flat cake. In general, the dough did not hold its shape, it spread, scattered in different directions, did nothing, had to bake a "pancake". The first time I got such unsuccessful flour Now I hang out over the shelves with flour for a long time, wondering which one to take and with which release date.
Sedne, Svetlana, yes, she meant sunflower oil. I was in a hurry to answer the essence of the question, so it happened.

Sedne, Svetlana, yes, she meant sunflower oil. I was in a hurry to answer the essence of the question, so it happened.

Yes, it's okay, I just wanted to make pizza for the weekend and got confused what kind of oil you can besides olive, there are a lot of vegetable oils.

[Anya]

Anya, I report! The dough is amazing !!! I've tried so many options. Your recipe conquered
Thank you so much. Attached is a modest photo report, filmed on the phone

🔗

[GruSha]

GruSha, Gulsine, dear, thank you!
Pleased with such beauty! Great pizza!

Finally got to the Neapolitan
Gorgeous dough, smooth, fluffy, straight squeaks ... and I love it food

Gorgeous dough, smooth, fluffy, straight squeaks ... and I am delighted with his food ...

Yes, Katyusha, I understand very well and share your delight, great dough! I wish you delicious pastries from it!

[Anya]

Anya, according to its system, three times stretch and hold in 10 minutes, I couldn't get away from it, it is so pleasant
Thank you
Whoa, what a delight went to the refrigerator
I went down to bubbles like this


After a night in the fridge, see how beautiful the bubble came up




here is bread with breathtaking holes, added when molding sunflower and sesame seeds

In general, it did not come to pizza
I baked it twice with oblong buns and instantly gobbled it up .... they disappeared)))
I want to say that the second of the more matured dough was even tastier, for 4 days it lived in the refrigerator
I put a new portion of 200 g of rye flour and took 480 1st grade wheat
Diluted ~ 150 ml of sour milk in water

[katko, Katyusha,]

here is bread with breathtaking holes, added when molding sunflower and sesame seeds

katko, Katyusha, but how did I not see your marvelous bread before ?! How did I miss such a handsome man ?! Good, good to everyone, and beautiful holes in it! Bravo, Katyusha! Great bread! It's great that you enjoyed working with this test, you can feel it from the photos! Thank you, I was sooooo pleased to admire your pastries!

P.S. And next time you will make pizza

[Anise]

Anise, Anya, I didn’t have time to take a picture of the second bread: lol: in that finally there are holes and a tiny little crust
Correctly noticed - it is insanely pleasant to work with the test, just for pleasure)
And I am very pleased with your pleasure from my bread, it flatters and warms
I can’t be silent, I’ll still involve people in this wonderful recipe ... by the way, completely uncomfortable
Yes, pizza and not necessarily ... the dough in the form of bread is delicious ... in the end, you can push cho into it when forming a loaf, it will only be tastier)

Anya, thank you very much for this recipe! I am a person who is ready to eat pizza in the morning, afternoon and evening for the first, second and instead of compote. I bake three or four times a week, tried a lot of dough recipes, but I never got a pizza on a thin, thin dough. Your recipe is exactly the kind of dough I dreamed of! In another restaurant, we were once served pizza along with balsamic vinegar and pepper oil: you pour a little oil and a little vinegar right on the pizza, we have no pepper oil, we just pour olive oil, now we eat this way, maybe someone will also like it ... If you wrote too much, remove it. Thanks again!

[Maryka]

this is exactly the kind of dough I dreamed of!

MarykaMaya, how wonderful it is!
I am glad together with you!
Thank you very much for your feedback!
You will need to try the butter and balsamic vinegar pizza on your advice! Thank you!

by the way, about balsamic ... when I got some bread that delight me with fragrant and porous crumb with breathtaking holes ... if we eat it as follows: pour Extra virgin Olive Oil into a plate (cold-pressed olive oil))) and pour balsamic into the center, it is thick - it does not spread in the center ... and then we tear off the pieces from the bread and are straight in the center dunk, dunk, so that you can nourish yourself with oil and vinegar ....... this mind can be eaten away .. as they say

[katko]

katko, Katyusha, yes, it's sooo tasty!
That's why you wrote it I read it at night looking?
What to do? All thoughts are now about how:

... pour Extra virgin Olive Oil into a plate ... and balsamic into the center ... and then tear off the pieces from the bread and dip them straight in the center, soak them to be saturated with oil and vinegar ...

[Maryka]

and what am I? : girl_haha: i'm nicho
that's allMaryka, muddied
I imagined it myself ... I have no strength - I almost choked))
all the more so on kuykhne the bread cools down ...

By the way, yesterday I removed part of the dough as it should be in the refrigerator, and put some of the dough in a warm place for a couple of hours, during this time I just folded it, and then baked pizzas, and today I will bake from the rest. And I also put the dough on the bread, let's try as Katerina suggested dipping it in butter with balsamic.

In, I had some bread with 200 g of rye flour

[katko, Katyusha]

... bread with 200 g rye flour ...

katko, Katyushaand this bread is good!
Nice crust, nice crust!
After all, 200 g of rye flour is not a little, but how good it turned out! Great experiment! Looks delicious! Thank you, Katyusha, for sharing!

Girls, what filling do you use for pizza?
I first put the dough in the oven for 5-7 minutes, it rose, holes formed ...
Then she turned it over and laid out the filling (mayonnaise, ketchup, tomatoes, onions, sausage, cheese ...).
But the dough became wet and the beautiful holes did not work out ...

[Rusa]

Rusa, You crushed the bubbles with the filling, most likely ... Maybe there were too many wet ingredients, but the pizza is not a pie, they put just a little there. There all the cimus is in quick baking at high temperature.
Find pizza recipes in the search, we have a lot of them on the site.
My favorite is sauce, mozzarella, parmesan, Italian herbs, and then sprinkle with fresh rucola or basil. You can add sausages or hams before baking.
I would advise you to take a booklet with offers, such as "Pizza at home", there are quite harmonious fillings, there is a choice. And use it at home!

[Rada-dms]

Rada-dms, thanks for your recommendations)

[Anise]

AniseDo you turn the pizza 180 degrees during cooking with the filling or turn it over, and then spread the filling?

[Rusa]

Rusa, no, I'm not turning anything over. You can either immediately put the filling on the prepared dough and put it to bake in already assembled form, or bake the pizza blank until half cooked, then quickly spread the filling and cheese on top and bake until fully cooked (but do not turn anything anywhere).
Now I no longer bake pizza at 180 C, it was before, now only at 250 C and on a baking stone. The pizza cooks quickly, resulting in crispy dough and juicy filling. And I immediately put the filling on the dough and already in this form I send it to the oven on the stone.

Thank you! Today we ate pizza. I cooked at 200 degrees. Wonderful!!!

hello, I made dough for lunch today, interfered with the brown in the harvester, the motor burned out ((and right now I looked into the fridge in the bowl so the dough didn't rise at all I can't .. I took fast-acting ones, maybe I need to look for active ones? Or is it better to remake the dough with fresh ones and you can manually knead the dough, otherwise the combine is already covered (((and she wants such a pizza, I've also made ciabbata with dry ones and also in general did not fit ((now I'm thinking of seeing this fast-acting yeast not for my creations))