Reinhart's Basic Pizza Crust

Pizza is something I truly have fond memories of. As a young girl, I remember my parents buying the small box of make-it-yourself pizza dough that seemed something reminiscent of flour and water. You know the kind that comes with the small can of sauce inside the box? We indulged on pepperoni and mozzarella pizza. Sometimes I even got to cut it myself with the pizza cutter.

In college, I remember my roommate and I "treating" ourselves to a pizza every so often with points from the dining card. She might remember that it tasted like soggy cardboard with plastic cheese melted on top. But, soggy cardboard pizza allowed us to stay in our room for dinner instead head to the crowded dining hall. On nights of too much homework or sheer laziness, it just seemed better.

Years later, I remember making pizza dough for the first time. It may have very well been my first yeast bread baking experience. I have no recollection of what it was topped with, but I remember being amazed that it didn't taste like flour paste or soggy cardboard. I. Made. Pizza dough. Amazing.

Now, I enjoy experimenting with different pizza crusts, still looking for that "perfect" one. I have my stand-by pizza dough and have learned to especially appreciate the no-knead variety, although it takes a bit of forethought. This month, the Daring Bakers set out to make pizzas of our own.

Rosa of Rosa's Yummy Yums hosted the Daring Bakers in making pizza and toppings for the October Challenge of Daring Bakers. Originally, she was to be accompanied by a few others but due to life's tragedies and circumstances, she hosted alone. Out of respect, Rosa honored Sher's challenge idea of making Reinhart's Basic Pizza dough with our own topping twist.

I decided to do BBQ Chicken Pizza after much debate between those that I would serve them to. The dough came together easily and nicely. We were to try tossing at least two of the crusts...but the dough seemed to stretch out over my fists faster than I could blink, so tossing was out of the question. It became more of a game to stretch and hold without breaking. As a result, the crust stretched way too thin and for me personally, did not seem to have very much taste - though many others raved about it. What about you? Have you tried this version of pizza dough and what have you topped it with?

BASIC PIZZA DOUGH
From The Bread Baker’s Apprentice by Peter Reinhart
Makes 6 (25cm) pizza crusts

4 1/2 cups of flour, chilled
1 3/4 teaspoons of salt
1 teaspoon of instant yeast
1/4 cup of olive oil
1 3/4 cups of ice water
1 tablespoon of sugar
cornmeal for dusting

1. DAY ONE: Mix together the flour, salt and instant yeast in a big bowl. Add the oil, sugar and cold water and mix well in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are distributed. Cut the dough into 6 equal pieces. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently roll each piece into a ball.

2. Transfer the dough balls to the lined jelly pan lined with parchment paper and coated with cooking spray and mist the tops generously with cooking spray. Cover with plastic. Put the pan into the refrigerator and let the dough rest overnight or for up to three days.

3. DAY TWO: Remove the desired number of dough balls from the refrigerator. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1.3cm thick and 12.7cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow them to rest for 2 hours.

4. At least 45 minutes before making the pizza, preheat the oven as hot as possible (500F/260C).

5. Generously sprinkle the back of a jelly pan with cornmeal. Flour your hands. Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss until it reaches the shape you want (about 9-12 inches/23-30 cm in diameter) place it on the back of the prepared jelly pan.

6. Lightly top it with barbecue sauce, cubed cooked chicken, sliced red onions, green onions and shredded mozzarella cheese. Slide the garnished pizza into the oven and bake for about 5-8 minutes, rotating midway.

7. Once the crust is cooked and the cheese is browned, take the pizza out of the oven and transfer it to a cutting board or your plate. Allow them to cool 3-5 minutes before slicing or serving.

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Pizzas are being served up for the October Daring Bakers Challenge. The crackers were chosen by this months host, Rosa of Rosa's Yummy Yums. Please visit the Daring Bakers Blogroll to see what other wonderful pizza combinations are being served up!

Other Daring Baker Posts:

Lavash Crackers - September 2008
Chocolate Eclairs - August 2008
Castana Gateau with Praline Buttercream - July 2008
Apple Danish Bread - June 2008
Passionfruit Opera Cake - May 2008
Cheesecake Pops - April 2008
Dorie's Perfect Party Cake - March 2008
Julia Child’s French Bread – February 2008
Lime Meringue Pie Stars – January 2008
Christmas Yule Log – December 2007
Tender Potato Bread – November 2007