unleavened pizza dough??
 

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

unleavened pizza dough??
 

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





"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
>

unleavened pizza dough??
 

> "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

>
>
>>
>
>

unleavened pizza dough??
 

"American Pie" isn't exactly new, the first printing was 2003.


"Kent" > wrote in message
. ..


> BTW, he has recently published a book solely about pizza: "American Pie:
> My Search for the Perfect Pizza".