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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 7.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 326.7 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.3 g

View full nutritional breakdown of Peter Reinhart's Pizza calories by ingredient
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Peter Reinhart's Pizza

Submitted by: NO-DO-OVERS

Introduction

I've found this recipe to make the most flavorful homemade pizza dough. I've modified the recipe a little, but it's essentially Reinhart's. Recipe includes calories for dough w/ sauce and cheese. Makes 3 12" pizzas. I've found this recipe to make the most flavorful homemade pizza dough. I've modified the recipe a little, but it's essentially Reinhart's. Recipe includes calories for dough w/ sauce and cheese. Makes 3 12" pizzas.
Number of Servings: 24

Ingredients

    bread flour
    yeast
    water
    olive oil
    honey
    salt
    pizza sauce
    part-skim mozzarella cheese

    Note: you can try reducing the olive oil and increasing the water. Many pizza dough recipes don't use nearly this much oil. Also, you don't need the honey, but it makes the crust brown much better.

Directions

This is a multi-step process. If you like to cook and/or bake, this is a long, but fun process! It's not terribly time-intensive, but you must be patient. First make the poolish (pre-ferment), then make the dough, then make the pizza. :-)

Poolish: (this is half of Reinhart's formula)

Combine 2 c. bread flour, 2 c. water (65-70 degrees F), and 1/6 tsp. active dry yeast. Let sit for 5 hours or until it bubbles. Once bubbles form, cover and put in the refrigerator. You can use in dough after a min. of 5 hours, but it's preferred to wait until after it sits overnight. It will double in size, so make sure the bowl is big enough. Poolish gives the crust its flavor.

Dough:

Remove poolish from the fridge and bring to room temp. -- about 1 hr.

In a mixer, combine 3.5 c. bread flour, .75 c. + 1 tbsp. water (65 - 70 deg. F), .5 c. olive oil, 2 tbsp. honey, 2 tsp. salt, 1.25 c. poolish. Start mixer on low and move up to medium for 12 min. The dough will be VERY WET, not like typical bread or pizza dough. This is GOOD! It will look like wet pancake mix.

Cover and let rise for 3 hrs. til bubbly (note: mine his risen, but never bubbled. Don't despair, it's still good!) Refrigerate overnight.

Take the dough out and let warm up. Turn it out onto a heavily floured survace and cut into 3 pieces (for 3 12-in. pizzas). Toss pieces in flour, mist w/ oil an let rise for 30 min.

Here, you can put in frig. for up to 2 days or freeze them (tightly covered). To make immediately, preheat oven to 500 degrees F or as high as it will go. Put pizza stone on bottom of oven or lowest rack (dep. if you have gas or electric).

Form the dough into a circle as far as it will go either by tossing or turning on a surface. Put on either a non-stick pizza sheet or a oil-sprayed pizza pan. Put pan directly on pizza stone (you can put it the pizza right on the stone, but you need a peel or many hands to remove it and sometimes it sticks.) Add sauce, cheese and toppings.

Bake for approx. 8-10 min. until cheese bubbles and crust is brown.

1 serving = 1.5 slices

Number of Servings: 24

Recipe submitted by SparkPeople user JMANSUR.






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