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.
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.
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.
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.
Isn’t it pretty? I used pepperoni and capicola, along with mozzarella cheese and sprinkled it with green onions after it was done.
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.