Simple Roman Pizza Dough
"I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you want to make this dough the old fashioned way, I encourage you to get a copy of Peter's wonderful book. The way I prepare it, though, makes the best pizza dough I have ever had. It is thin and flavorful."
photo by VickyJ
- Ready In:
- 25hrs
- Ingredients:
- 6
- Yields:
-
6 loaves
- Serves:
- 12
ingredients
- 1 3⁄4 cups luke warm water, plus
- 2 tablespoons water, luke warm
- 3 1⁄4 teaspoons kosher salt
- 5 cups unbleached flour
- 1⁄4 cup semolina flour
- 1 1⁄2 teaspoons bread machine yeast
directions
- Set your bread machine to the dough setting for a 1 lb. loaf.
- Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
- Rub each ball with olive oil.
- If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
- Allow the dough to sit at room temperature for 2 hours before making the pizza.
- Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- Heat the oven to 425 deg.
- I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
- Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- Bake for 10 minute.
- Top with provolone or mozzerella cheese.
- Bake another 5 minute or until the bottom is lightly brown.
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Reviews
-
I used this recipe tonight for a pizza I made for dinner. Very good. We like a thinner crust. I'll make this again.
RECIPE SUBMITTED BY
<p>I am an estate planning and asset protection attorney. I have one daughter, Jacqueline, who was born 6/26/2007. </p>
<p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
