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February 23, 2008 / jadettman

New Pizza Experiment #1

If you are a regular reader here, there is a 90% chance that you are aware of my pizza making. Not only do I like to eat pizza, I really enjoy making pizza though I doubt I would ever want to do it as a job.Anyway, I bought a pizza book last week. The book is American Pie by Peter Reinhart and it’s all about his search for the ‘perfect’ pizza. There are 9o-some odd pages dedicated to his search, which took him to several places in Italy as well as across the USA. There are also about 150 pages after that dedicated to recipes for pizza dough and sauce, various discussions of cheese, cheese mixtures, toppings, and recipes for other pizza-like foods.

So, of course, I had to make pizza! New dough recipes alone demanded it!

My usual pizza dough recipe is not all that different from the New York-Style Pizza Dough recipe (found on page 114) that I decided to use first from the book but I figured, “What the heck, that’s what I’m looking for in a pizza!”

The primary difference between the two recipes is fermentation time. With my usual recipe, I let the dough ferment for about an hour on the counter top before stretching out into a crust. The new recipe calls for letting the dough ferment in the refrigerator overnight (although there is the option of letting it ferment on the counter for 2 hours instead). The long ferment in the fridge is supposed to slow the yeast reaction but let the full flavors of the dough mature. I guess we’ll see how much of a difference it makes tomorrow.

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