> "Kent" > wrote in message
> . ..
>> Peter Reinhart's "Bread Baker's Apprentice" has a recipe for Pizza
>> Napoletena that has yeast, but that is baked without rising the dough!! I
>> haven't seen that in any of the many pizza dough recipes I have come
>> across. Have any of you tried that??
>> If you have, what happened?
>>
>> Kent

"Dee Randall" > wrote in message
...
> Did you get this recipe from the internet, not from Reinhart's book? If
> you got it from the internet, from floydm or someone else as a Primer on
> pizza, then I think perhaps you might have to read between the lines, or
> more carefully.
>
> That is, floydm does say,
>
> "If you intend to bake them later that day, place the bagged dough balls
> in the refrigerator. Remove them from the fridge and let them warm to room
> temperature an hour or two before you intend to bake them."
>
> That, IMO, would be a rise. But you are probably asking about what if you
> intend to bake as soon as they are mixed, right?
>
> He DOES say
> "this dough will still work well if only given an hour or so to rise at
> room temperature.this dough will still work well if only given an hour or
> so to rise at room temperature."
>
> There's the 'hour' of rising. That is enough IMO for me when I make and
> use pizza dough. Basically I look at that hour of rising as another bit
> of time to loosen up the dough a little.
>
> (I have made this recipe from Peter's book) - I don't know if it is
> exactly the same info as on floydm's site. I would have to check it
> line-by-line.
>
> HTH
> Dee
>
>
> Dee, I think I have this figured out. Peter has written several books, all
> of which probably include pizza. I think his pizza dough is leavened, as
> is all the pizza dough in the universe. I think in his book, "The Bread
> Baker's Apprentice" that his language about pizza dough is a bit ambiguous
> and confusing. Strange, as his rhetoric is always clear.
Thanks very much for the link http://www.thefreshloaf.com/ . It's like
getting a new book!
BTW, he has recently published a book solely about pizza: "American Pie: My
Search for the Perfect Pizza".

Thanks again,

Kent

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