It's been a months since I bake any bread or pizza..Few months ago I bought a Artisan Breads book by Peter Reinhart's but so far I only used his recipe once..Today I decided to bake pizza for dinner...One of the recipe I selected was Neo-Neopolitan Pizza Dough.....but I alter the method slightly to suit me..Instead of using mixer to mix the dough,I used bread machine to knead the dough..As for the topping I used three type of cheese:Parmesan ,mozzarella and cheddar cheese.Overall this pizza recipe is good!!
Ingredients for Dough:
5 1/3 cups (680g) unbleached bread flour
2 tsp(14 g) salt
1 tsp (3g) instant yeast
2 tbsp (28.5g) sugar,or 1 1/2 tbsp honey
2 cups plus 2 tbsp (482g) water,at room temperature
2 tbsp (28.5g) olive oil
1 bottle pasta sauce
2 cups shredded yellow/cheddar cheese
1 cup fresh cut mozzarella cheese
1 cup grated Parmesan cheese
1:Combine all of the ingredients in a mixing bowl.If using a mixer,use the paddle attachment and mix on the lowest speed for 1 minute.If mixing by hand,use a large spoon and stir for about 1 minute,until well blended.I used "dough cycle" in BM.Let the dough rest for 5 minutes to fully hydrate the flour.
2:Switch to the dough hook and mix on medium-low speed,or continue mixing by hand,for 2-3 minutes,until the dough is smoother but still soft,supple and somewhere between tacky and sticky.
3:Spread 1 tsp of olive oil on a work surface,then use a bowl scraper to transfer the dough to the oiled surface.Rub your hands with the oil on the work surface,then stretch and fold the dough one time,reaching under the front end of the dough,stretching it out,then folding it back onto the top of the dough.Do this from the back end and then from each side,weighing about 8 oz (227g).Form each piece into a ball,then place each into a separate sandwich-size freezer bag misted with spray oil.**For me I just divided the dough into 1/2 portion,keep the other 1/2 in freezer and used the other 1/2 for 2 portion..**
4:Place the desired number of dough balls on a lightly oil surface.With oiled hands,stretch and round each piece into a tight ball,then place them on a pan that's been lightly oiled(preferably with olive oil).Loosely cover with plastic wrap and let rest at room temperature until ready to bake
5:About 1 hour before baking the pizzas,preheat the oven and a baking stone as high as the oven will go ***I set oven to 450 F*** if you don't have a pizza stone,you can assemble the pizzas on a baking sheets covered with parchment paper and bake them on the pans.While the oven is preheating,prepare your cheeses,sauce and topping
6:When ready to assemble and bake,put about 1 cup(128g) flour in a bowl.Use some of it to dust the work surface,your hands and the peel,if you have one.Put one of the pizza dough balls in the flour to coat the bottom.Transfer to the work surface and gently tap it down with your fingers to form a disk.Slide the backs of your hands under the dough,then lift it and begin to rotate it,using your thumbs to coax the edges of the dough into a large circle
7:Don't stretch the dough with the backs of your hands or your knuckles,let your thumbs do all of the works;your hands and knuckles merely provide a platform to support the dough.If the dough started to resist and shrink back,set it on the floured work surface and let it rest for a minute or two.
8:You can move on to another dough ball,repeating the same gentle stretching.Continue working the dough and resting it as need be until it is about 10 to 12 inches diameter.It's should be thicker at the edges than in the center and the center should be thin but not paper thin.If the dough rips,you can try to patch it,or you can form it back into ball,move on to another dough ball and try again on 15 to 20 minutes.
9:When the crust is ready to be topped,place it on the floured peel.use flour rather than cornmeal or semolina,as it doesn't burn as quickly in the oven.Top the pizza as desired,then slide it onto the baking stone.If you aren't using baking stone,just put the panned pizza in the oven. 10:Bake for about 4 minutes,then use the peel or spatula to rotate the pizza.It's will take anywhere from 5 to 7 minutes for the pizza to fully bake,depending on the oven(convection ovens bake faster)The edge should puff up and be a deep golden brown,perhaps even slightly charred.
Remove the pizza,garnish as desired,then let it cool for 1 minute before slicing or serving..