Peter Reinhart's Napoletana Pizza Dough
- 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
- 1 3/4 (.44 ounce) teaspoons salt
- 1 teaspoon (.11 ounce) instant yeast
- 1/4 cup (2 ounces) olive oil (optional)
- 1 3/4 cups (14 ounces) water, ice cold (40°F)
- Semolina flour OR cornmeal for dusting
- This recipe is vegetarian
- Cooking & Baking
- Instant yeast (1 teaspoon)
- Olive oil (1/4 cup)
- Salt (1 3/4 (.44 ounce) teaspoons)
- Semolina flour or cornmeal (1)
- Bread & Baked Goods
- High-gluten, bread, unbleached (4 1/2 cups)
- Drinks
- Water (1 3/4 cups)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published January 30, 2006 (7 years ago).
541 people saved this recipe.
