White Flour Pizza Dough

This recipe from bread expert Peter Reinhart's new cookbook, , yields enough dough for two 13-by-9-inch pan pizzas. Letting it proof in the fridge for at least 12 and up to 72 hours yields a light, airy dough. Use it to make our adaptation of Reinhart's Classic Red Stripe Pan Pizza.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of a stand mixer fitted with a paddle attachment, combine first 3 ingredients. Add water; mix on slow speed 30 seconds or until a coarse, shaggy dough forms. Add 2 Tbsp oil. Increase speed to medium; mix 30–60 seconds to make a wet, coarse, sticky dough (it may seem too wet at this stage). Let rest 5 minutes to fully hydrate.

Step 2

Increase mixer speed to medium-high; mix 30–60 seconds or until smooth and sticky (dough should be soft, supple and sticky to the touch, and offer little resistance when pressed with a wet finger).

Step 3

On a clean work surface, use 1 tsp oil to create a 15-inch diameter slick. Rub some oil on a plastic bowl scraper and your hands; use scraper to transfer dough to work surface. Flatten dough. Lift one end, folding it toward the center; left opposite end to flip it over the folded end. Fold in the 2 wide ends in the same manner to make the dough a loose ball. Flip dough so it is smooth side up. Cover with an inverted bowl and let rest 5 minutes. Repeat process three more times. By fourth time, dough will become much smoother and gluten will be fully developed. Transfer dough to a lightly oiled bowl, cover with plastic wrap and refrigerate 12–72 hours.

Step 4

Makes about 2 lb dough.

↑Support creators by visiting their site 😊