Comments on: peter reinhart’s pizza

By: kevin Glasky

kevin Glasky — Sat, 19 Jun 2010 19:46:35 +0000

Thank you so much for taking the time to answer my question. I am totally new to pizza making, I have only made pizza a few times and I am a total greenhorn so your advice is much appreciated. Kevin

By: bridget

bridget — Sat, 19 Jun 2010 14:15:46 +0000

kevin – I wouldn’t worry too much about the temperature. This dough is pretty forgiving. If it over-rises, just deflate it and let it rise again. I think the bread machine could have attributed to the higher temperature – the bread machine’s goal is to get the bread risen as fast as possible, so it warms the dough pretty aggressively (in my experience).

By: kevin Glasky

kevin Glasky — Sat, 19 Jun 2010 07:32:00 +0000

Hi, I followed the recipe but when done kneading the temp of my dough was about 68-70 degrees but the recipe says it should be at about 50-55 degrees. I kneaded it in my bread machine, could that have something to do with the temp being so much higher ?? The dough seemed to feel good but way off of temp. I have not tried the dough yet, I put the dough in the fridge and will be cooking it tomorrow night. Any thoughts ??

Thanks, Kevin

By: Ally

Ally — Mon, 03 Nov 2008 01:54:00 +0000

Your pictures sure do make the mouth water! Great job!

By: Michele

Michele — Thu, 30 Oct 2008 18:36:01 +0000

Thanks Bridget!

By: bridget

bridget — Thu, 30 Oct 2008 16:19:49 +0000

Sara – I always make the full recipe and freeze half of it. I’ve never paid attention to if the used-fresh and frozen-then-defrosted dough behave differently. I should.

By: Amber

Amber — Thu, 30 Oct 2008 15:29:52 +0000

Your pizzas look delicious. I really enjoyed this recipe but I agree that it did not get quite as crisp as the CI one. You should have tried tossing it. It was really fun. I was amazed at the perfectly round shape it gave me.

By: Sara

Sara — Thu, 30 Oct 2008 14:39:34 +0000

I use the CI recipe since you sent it to me, but I always use the mixer because my food processor isn’t big enough to make the whole recipe. I didn’t realize it would make a difference, but we don’t have any problems with it ripping while stretching. My dough may have different properties though since I freeze it and then defrost it.

By: rainbowbrown

rainbowbrown — Thu, 30 Oct 2008 14:20:37 +0000

Wow, what lovely crust. Glad you got to try something new.

By: Caitlin

Caitlin — Thu, 30 Oct 2008 13:14:47 +0000

Wow, now that you remind me, I’ve always wanted to try that sugar & white wine thing. And I love how bubbly your crust is – you’ll have to let us know how the hybrid recipe turns out!