I remember seeing Peter Reinhart’s The Bread Baker’s Apprentice for the first time at a bookstore the year it was released. The striking photo on the cover immediately grabbed my attention and I heard my own voice say aloud, “I want to make bread like that.” The book did not go home with me that day, and in fact I waited almost a year before buying it, feeling that I needed to bake more things from some of my other books before adding another bread book to my collection. I was ecstatic the day it arrived in the mail, and I immediately sat down and started reading and tagging breads of interest. For my very first bread, I tackled the Napoletana pizza dough, and I was thrilled with the results. The dough was silky smooth and had enough resting time that I could easily stretch it and make a thin crust, the type I prefer. After falling hard for this dough, I added Reinhart’s American Pie to my wish list, which actually has another variation of this dough formula.
It’s been two years since I wrote about Reinhart’s Napoletana pizza dough (recipe posted there), but time has not diminished my adoration of this dough, and I gladly played along with this month’s Daring Baker challenge. The formula is forgiving enough to allow some whole grain flour, but the original still makes a delicious pizza.
For this challenge I chose to make three medium pizzas instead of six personal pizzas. The dough had a lot of spring and I should have let it relax a little in the refrigerator after rising because I find that chilled dough is easier to stretch into a thin crust. I don’t usually make sweet pizzas, so I decided to have some fun and do that as well as a savory pizza. The sweet pizza is topped with a minced fruit pie filling (half recipe for one 12-inch pizza) that I use in pies at Christmas, and the savory is topped with sauteed spinach and mozzarella cheese. Normally I would use feta cheese with spinach, but the kids aren’t so fond of feta and this was dinner, so there it is.
And yes, I tossed the dough per the challenge requirements.
Notice my shirt? I do tend to get flour everywhere when baking.
I liked the minced fruit pizza, though 550° F/290° C was a little much for that filling. I would reduce the temperature next time to keep it from overcooking.
To see all of the delicious pizzas, visit The Daring Bakers Blogroll.
Previous Challenges from The Bread Baker’s Apprentice
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]