mmmmmmmmpizzammmm

I've been meaning to try a Peter Reinhart dough recipe for a while. He's widely regarded as having one of the best dough cookbooks available for a home baker and I've heard that his recipes, though often meticulous, are consistently successful when followed correctly. I haven't bought the book yet and thought that I would whet my appetite for breadbaking by doing his pizza dough recipe that was featured on 101cookbooks.com.



All I have to say is "oh sweet sunshine it is one of the best things I've ever tasted."




One batch made six small-ish thin crust pizzas. The recipe calls for at least overnight proofing in the refrigerator, and the pizza above was made only about 5 or 6 hours after the dough was prepared. I can definitely say that the pizzas that proofed for 2 or 3 days tasted much different than other pizza doughs I've tried. The dough was very silky even though there was very little fat incorporated. I'm really at a loss to properly describe this dough other than "freaking awesome".

Halfway through the batch we decided - after much deliberation - to add little more than 4 or five little bitty pieces of turkey pepperoni, cheese, and about 1/2 tablespoon of sauce for the whole thing. The subsequent batches were way better, as you could really taste the complex texture and flavor of the dough.