The Daring Bakers Make Peter Reinhart’s Pizza Napoletana

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Andrea's Recipes - Christmas Minced Fruit Pizza

The Bread Baker's Apprentice, by Peter ReinhartI 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.

Andrea's Recipes - Peter Reinhart's Napoletana Pizza Dough

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.

Andrea's Recipes - The Daring Bakers toss pizza

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.

Andrea's Recipes - Fruit for minced fruit pizza

Daring Bakers logoThanks to Rosa of Rosa’s Yummy Yums for being a fantastic host and for dedicating the challenge to the memory of Sher, who was to have been Rosa’s hosting partner.

To see all of the delicious pizzas, visit The Daring Bakers Blogroll.

Previous Challenges from The Bread Baker’s Apprentice

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  1. says

    Nice tossing! I also love The Bread Baker’s Apprentice but had not tried this pizza dough yet. But it’s definitely going to be my go-to pizza dough recipe from now on! I love a super thin crust and this dough is perfect for that! It also had a great flavor. It reminds me of the pizza we miss from Italy!

  2. mike says

    Nice toss, look forward to eating some of these myself. So much focus and concentration when you toss the dough, love to know how you took the picture.

  3. says

    That is one of the most lovely pizzas I’ve ever seen!
    Fantastic Job:)

    P.S. Anthropology has some super cute full aprons on sale right now. The days of dough ruining my shirts are over!

  4. Joe says

    Andrea, thanks for the response. One more question. On day 2, the first step is: “1. Remove the dough 2 hours before you make your pizza. Dust the counter or cutting board with flour and spray lightly with oil. Place the dough ball on the prepared surface and sprinkle with flour. Dust your hands with flour and gently press the dough into disks about 1/2 inch thick and 5 inches in diameter. Dust with flour and mist with the oil. Cover loosely with plastic wrap and allow to rest for 2 hours.” Does this mean take the dough out of the refrigerator, wait two hours, then do the activities to make it into disks, then wrap and allow another 2 hours, for a total of 4 hours? Or, does it mean take it out of the refrigerator, immediately do the work to create the disks, then wrap and wait 2 hours, for just a total of 2 hours out of the refrigerator?

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