Doing a delayed fermentation pizza dough.

for my pizza oven to trial today, both hubby and i like thin and crispy (almost like flaky pastryish) and this one seems to be the go so thought id give Peter Reinhart's recipe a whirl, needed overnite but preferably 3 days in the fridge before use. interestingly enough you can freeze it to for upto 3 mths.

Uli has some pretty good pizza dough recipes which are great for that. I would love an outdoor Pizza oven but probably not possible on our tiny section.

Basic Italian Pizza Dough Recipe

It makes a noticeable difference in how this dough rises and bakes to a beautiful golden brown - so use lard and not one of the "modern" seed oils.

3 ½ cups wheat flour,
2 tablespoons yeast,
1 ¼ cups warm water,
1 tablespoon lard,
1 teaspoon salt,
1 teaspoon honey.

Dissolve the yeast in a large cup with a half cup of warm water.
Add 2 tablespoons of flour and the honey.
Leave the mixture in the cup to rise for half an hour in a warm place covered with a kitchen towel.

Next, form a mound with the flour and place the yeast "mix" in the middle.
Add the lard and warm water, a little at a time, and work with your fingers.
Knead all the ingredients for about ten minutes into a soft dough ball.

Place the dough in a bowl and let it rise for an hour and a half or until double in size, in a warm place while covered with a kitchen towel or plastic film.

Divide the “risen” dough into 3 equal parts and place in a covered “Tupperware” or similar covered container until ready to use. With well floured hands, hand-toss (or in an emergency - roll out with a rolling pin).

This recipe yields three 30 to 35cm diameter thin crust pizzas.

This recipe can be done in a kitchen mixer with a dough hook.
After the yeast has activated (risen), add all the ingredients in the mixer and mix on the lowest speed for 10 to 12 min.

Hope you like it!

If you have the foresight to make your dough a few days in advance it will taste much nicer. You can keep it covered in the fridge for up to 5 days. It will produce a nice thin crust pizza - but won't be useful if you like one of those thick "bready" filling types.

This is another one which works very well:

Italian Pizza Dough

It is easy to make, even by hand (no mixer), can be made several days ahead of time, and lasts for a whole week in the refrigerator.

1 teasp dry yeast,
3 ½ cups flour,
1 cup very fine semolina flour (#1 durum wheat) - if not available use high grade white flour,
1 ¾ cups warm water (25°C),
2 tablespoons lard,
1 tablespoon sea salt.

Heat water to 25°C, add yeast and wait 5 minutes to be sure it is activated (foamed).
Add the softened lard into the yeast water, and mix with a spoon.

In a kitchen mixer with a dough hook, (or by hand) mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms.

Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel.

Divide dough into four equal parts, and form into tight dough balls.

Place the dough balls in individual containers each with a lid.
Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours.

Each dough ball yields a 35cm pizza.

Dough can then be used for up to a week for thin crust pizzas.

thanks Uli i will add them my list of ones to try.im just going to keep going until i find the perfect one, theres a pizza place in onehunga that has the perfecto thin crust, its quite oily and flaky (flaky pastry type)

Slow cold fermentation is more important than what is in the dough I reckon.
Try both recipes and let me know how you got on.

The most important thing with pizza is (apart from the dough) that you have your oven HOT! 350 to 400 degrees C.

My pizzas take between 3 and 5 minutes to cook. So I have a constant flow going.

Biggest amount were 15 in less than an hour. The last one (my regulars know by now) is the best one - as that is MINE! LOL - now they all want a slice of that too. Soon I will have to make 2 "last ones" . :)

i was pleased to see my dugh rise out in the sun and double its size, we just tested the heat with a small calzone and have decided on another 30mins of good fire before placing our very yummy looking pizza in.cant wait i got mozzarella, bacon, salami, fresh thyme and oregano, tomato, garlic, my homemade pizza sauce, xmas ham chunks and much to my delite a whole tin of anchovies! im at the end of the series of curing fires and im on my last coat of mortar before i mosaic the outside so im using these times to play and get my cooking times and all the other nic nacky noo noo's right.going to try the damp mop base oven base wipe before this pizza with my brand spanking new cotton mop base.(no more black mouths!)

i was pleased to see my dough rise out in the sun and double its size, we just tested the heat with a small calzone and have decided on another 30mins of good fire before placing our very yummy looking pizza in.cant wait i got mozzarella, bacon, salami, fresh thyme and oregano, tomato, garlic, my homemade pizza sauce, xmas ham chunks and much to my delite a whole tin of anchovies! im at the end of the series of curing fires and im on my last coat of mortar before i mosaic the outside so im using these times to play and get my cooking times and all the other nic nacky noo noo's right.going to try the damp mop base oven base wipe before this pizza with my brand spanking new cotton mop base.(no more black mouths!) p.s must get myself a digital pizza thermometer

Ahhh - I shall come round shortly then :)
Anchovies mmmhhh.

i proud to say i need look no further (sorry Uli) peter reinharts base is THE THIN PIZZA BASE ive been searching for, going to get myself some 00 flour for special occasions but its come out, thin, crispy but has small air holes in it similiar to bread, its browned nicely and holds together.DELIGHT! (p.s yip Uli cant have pizza without a triple dose of anchovies.mrpg just has to grin and bear it!) lol

I accuse you of lying purplegoanna! Thats a pizza picture of the web.

Please verify your statement with 2 slices of evidence.

Great that Peter's recipe is what you wanted. How about sharing it (I have his book, but others won't)!

but of course the recipe can be found here http://www.101cookbooks.com/archives/001199.html and peters blog is here http://www.fornobravo.com/pizzaquest/ where has has some yummy ideas for both pizzas and bread based goodies.

Uli have a look at this GORGEOUS looking morsel.lemon drop dessert pizza! http://www.fornobravo.com/forum/f13/pizza-gypsy-lemon-drop-pizza-16059.html