For quite some time, I’ve thought my pizza was better than any pizza we could get locally. When I saw Peter Reinhart’s Perfect Pizza at Home class on Craftsy for free, I figured . . hey, maybe I can improve my already great pizza. I’ve been a Peter Reinhart fan for years. As with the previous Craftsy classes I’ve taken, I’m amazed at the quality and at how much I learned.
Pizza was planned for lunch today. I could hardly wait . . all weekend I kept thinking about the new pizza ideas but had other things planned for the weekend so the pizza had to wait til today. I wanted to make the Sicilian dough, since that is the one most different from the dough recipe I traditionally use. It’s a very wet dough . . very hydrated as the experts say. This one is baked in a pan and not on a stone so that’s different from what I traditionally do also. I made half the crust recipe and that was just right for this pan.
Last night I mixed up the dough and let it stay in the fridge overnight.
Pizza Dough
I wanted the pizza ready for 11:00 a.m. so about 8:30 this morning, I took it out of the fridge and let it warm up a bit. Then it was spread out onto the parchment paper. You can see that the dough is very wet and just waiting to bubble up and rise. I love watching bread dough do its thing.
Par-baked Crust
Normally, I don’t par-bake the crust but since this crust was so wet and sticky, and since Mr. Reinhart par-baked his, I did also. What I really wanted to do was tear off a big hung of this and slather it with butter and eat it . . forget the pizza! But, I didn’t.
Ready to Bake
Last night, I also made the sauce, using Mr. Reinhart’s recipe. For my normal sauce recipe, I cook the sauce down to almost tomato paste texture but this recipe was much more liquid with tomato chunks and was quite good and easier than my recipe.
Done!
Isn’t it pretty? I used pepperoni and capicola, along with mozzarella cheese and sprinkled it with green onions after it was done.
It was a Hit!
This is what was left. I’d say it was a hit. I can’t wait to make another one using a different crust recipe and different toppings.
Sheri says
That looks delicious. And I had no idea you could find cooking classes on Craftsy. I must go investigate!
Brita says
Yum! I’ve watched most of the videos, and look forward to making some pizza! I’ve never made any before, but you just nudged me off the blocks. Thanks, Judy.
Hilary McDaniel says
The toppings we love is a solid layer of fresh spinach, then thinly sliced crimini mushrooms, followed by thinly sliced fresh tomatoes,, then fresh basil and lemon thyme to taste. Lastly layer pepper jack and mozzarella cheeses. So yummy. I do put tomato purée down first before the veggies.
We love the thin, crispy crust. I used to buy from an Italan friend, but I haven’t found a source here. I’ll go to Craftsy and sign up for class. I’d love to make my own. I always have problems with it getting it to stay the size I roll it to. They shrink! Yours looked great.
Pam in KC says
Ooh that looks good and so much better than the pizza I make.
Judy Whitehead says
I’m enrolled in that class but haven’t taken it yet. Now you’ve got me drooling to go take the class!
Joan in NE says
Have read through the class and plan to try it. Will use that crust recipe as it looks better than it sounded. oops!! Ok so it sounded soggy, but looks great made up.
Love the Craftsy classes.
Susan says
It definitely looks delicious. If I hadn’t made soup, I think I’d be calling Papa John’s about now!
Jennifer says
That looks really good! Might have to sign up for that class too 🙂
Diana says
Looks Delish for sure .. Hmm may have to check out the rest of Craftsy as I do a few quilting classes with them also. Thanks
Cindy from CA says
I am going to try the Craftsy class also. Sounds worthwhile!
How are you liking the Lodge pan that you bought to make pizza? I think that I want one, but would love to hear your report!
Joanne Caglione says
I”ve been using his recipe for a while – it is yummy!!!!
Peggy says
Yesterday I made a Sicilian dough pizza for lunch. The reason I used this recipe was because it was the same recipe I had used for years except for the type of oil and the finishing method. I had never used oil on my counter for the “kneading”. I also had never oiled my hands to get the dough stretched. My former dough tasted about the same, but was denser. I think my oven temperature may be off a bit (can’t find my oven thermometer), so my dough didn”t brown like his and yours. I also used his sauce and made part of the dough with sauce and part without. Our main filling was ham and pineapple. I had put garlic oil on the dough. Some area had also green pepper, onions and mushrooms. One area had steak and onions. All five of us enjoyed the pizza and my husband liked it so much, especially the dough, that he posted about it on facebook. Thanks for the information and the link to the class.