peter reinharts pizza book

16 years ago

Just heard of this author the book is called American Pie, by Peter Reinhart. He dedicates this book to the art of pizza making and he uses an unconvential way of making pizza dough.

Have any of you heard of this book, and have any of you used his recipe for pizza dough?

june

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Comments (43)

teresa_nc7
16 years ago
last modified: 11 years ago
This book is highly recommended on bread and pizza web sites and blogs. I have not seen it yet myself or made any of the recipes.

Teresa
User
16 years ago
last modified: 11 years ago
Peter Reinhart is all about letting the pizza dough have a slow rise in the fridge for at least one night(or even three nights) and if you aren't going to bake the next day, the dough is divided into portions and frozen.

I've been making pizza this way for the last year or so and dough that has a cold fermentation really does make the best pizza crust.

Ann
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I make not a pizza but something which is a similar idea, although a little breadier below and without cheese. Called a 'coca', it can also be described as a Mallorcan pizza. It needs no special pan, other than an oblong oven tray or cookie sheet and no stone in the oven and is simple to make. This is one version of the delicious cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack. There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de Trempó'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect. Vegetable Tart - Coca de Verduras (From the Island of Mallorca) Ingredients for 4 people: 4 cups (500 grams) all purpose flour 1 oz (25 grams) fresh yeast or 1 pkg dry yeast 4 TBS olive oil 1/4 cup (2 oz or 50 grams) lard 3 medium Italian sweet green peppers or green bell peppers cut in small pieces 3 spring onions - cut in small pieces including all the stalk 3 ripe medium sized tomatoes- sliced finely 1 clove of garlic - sliced finely 1 handful of Italian flatleaf parsley, chopped 1 TBS of sweet red paprika salt water - 1 cup lukewarm 1) Turn on the oven and set temperature at 375 F (191 C) 2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it. 3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl. 4) Form a ball and let it rest for a few minutes while you prepare the vegetables. 5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together. 6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal. 7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin. 8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt. 9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top. 10) You can eat this hot or cold. In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped. Source: translated from "Cocina Balear" Ana Maria Calera Editorial Everest - Leon (España) SharonCb
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Another book I'd recommend is the King Arthur Flour Baker's Companion. I have all the other books mentioned (except the Oppenneer book - I have her Celebration Breads) but the KAF book, I feel, provides a lot of very helpful basic information, including some of the clearest information I've ever encountered on sourdough and starters. It is a more general book, covering cookies, pies, etc. in addition to bread, but the yeast dough section is very well done with excellent explanations. Another book I'd recommend for beginners is Beth Hensperger's Bread Bible, which is designed for those who haven't much experience. For those really committed to bread I'd recommend Jeff Hamelman's Bread: A Baker's Book of Techniques and Recipes, even over The Bread Baker's Apprentice and Crust and Crumb, both by Reinhart. I really second the suggestion to go to a well-stocked bookstore and actually look at the books. These titles are well-known and you should be able to physically examine at least 80% of them. Also, do not forget websites, which can be very helpful. One really good one is linked below. You get lots of advice and the visuals are a tremendous benefit. Carol Here is a link that might be useful: The Fresh Loaf
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I don't think I would like reheated frozen pizza much, but a pack of hungry teenagers tends to be a lot more easy to please! You might consider precooking some of the vegetables that have a lot of water in them. If you freeze fresh bell peppers, onions and mushrooms their cell walls are destroyed and they come out a soggy mess when you defrost. If you don't want to cook them, you might consider partially dehydrating the vegetables before freezing.
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00 flour won't make any difference if the dough is too wet, other than worsen the problem. The 00 flour is just ground a lot finer than other flour. What matters, regardless of the type of flour you're using, is the proportion of water, flour, and heat. If your dough is extremely wet, you can make it in a pan, but you'll have trouble using a peel. If your dough is not so wet, you'll be able to slide it off the peel having used only a slight dusting of flour. So the key is to get it as wet as possible but still have it be workable. If you want to use 00 flour, that works, but the mechanics are a little different because it absorbs water a little differently. In any case, look for a flour that has a fairly high gluten content. What makes your pizza dough spring is the sudden input of heat onto the dough surface. That heats the water in the dough, which creates steam, which blows up your dough. So you want your oven extremely hot and you want to put your dough on a material that transfers heat really fast. I have not used that Unii but supposedly it gets up to over 900 degrees F, which is fantastic and on par with many professional ovens. You should be able to make phenomenal pizza with that. For a home oven, I use a half-inch piece of steel directly under the broiler. My last stove would get the surface of the steel up to almost 700 degrees, which actually turned out to be too hot. I think the Unii has a stone in it rather than steel, which doesn't transfer heat as efficiently and which is a better material for the temps that oven can produce. in fact, it should be pizza heaven! We've made pizza at home a few times a week for many years and I've done it in a professional setting as well. There are lots of recipes for dough, but basically you want a slightly wet, but not too wet dough. You can start out with say, a cup of water and two cups of flour, and work up to around 2 3/4 cups of flour as needed, but you'll never want that much. Some people say to weigh the ingredients and go for a 65% hydration or even more if you can, but weighing or measuring really isn't the point - you need to be able to tell by feel and not by measuring. That's how people cooked for centuries anyway. A couple of other things - you should let your dough rest for a while once you mix in the water. It takes time for each granule of flour to become hydrated, and your dough will be a lot better if you give it some rest time. Anything from five or ten minutes to a few hours will help. Or do a sponge method, where you mix the yeast, water, and some flour a day early and let that bubble up, then add the rest of the flour, the next day. Remember that 00 flour absorbs water faster and it also burns faster in your oven, so you'll need to play with your timings and ratios. And if you use whole wheat for part of the flour, you can let the dough stay a little wetter than you might otherwise - the bran will take a longer time to absorb water and once it rises, it won't be so wet and sticky. So this is a long way of saying what someone above said much more eloquently - try adding a little more flour or less water. But be careful - you don't want too much flour or your crust won't be as good. Just a sprinkling of flour, work that, and if you need more, add another sprinkling. And remember that your dough will feel wetter when you set it to rise than it will once it's risen, particularly if you let it rise in the fridge overnight or for a couple of days. If you work with cold dough, it's a lot easier to handle. And finally it's your preference. Some people like a Neapolitan type crust, which is floppy and soft with a crisp cornicione, which is the thick part at the outer edge of the crust. Some people like what they call New York style, which is a thicker crust that you can hold up and which a lot of New Yorkers like to fold over lengthwise. That's a dumb move btw, and I can say that as a New Yorker, but you end up channeling the grease onto your shirt. Anyhow, best of luck!
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lascatx
16 years ago
last modified: 11 years ago
I got his new Artisan Breads book and there is a pizza dough in there. From the sound of it, that could be the same recipe. I wonder if the rest is worth a whole book.
beanthere_dunthat
16 years ago
last modified: 11 years ago
I have his Crust and Crumb book. My husband describes it as "hard core". LOL! The thing reads like a chemistry book, but you definitely learn a lot.

Is there really enough about pizza to warrant a whole book, I wonder?
sandy_nc_z7
16 years ago
last modified: 11 years ago
I own this book and love it! He doesn't just tell you how to make one kind of pizza - he went on an odyssey to explore all kinds of pizzas. The book has many types of crusts, sauces, toppings, etc. This is one of the few cookbooks I have read cover to cover - it is entertaining as well as informative.

I'd definitely recommend this book to anyone interested in exploring lots of different types and variations. That said, I have seen reviews that suggest that his Chicago-style crust isn't authentic. I haven't tried the recipe (and I'm not from Chicago) so I can't comment on that.
gemini40
Original Author
16 years ago
last modified: 11 years ago
Thank you for your responses to my post. Much appreciated.

June
beanthere_dunthat
16 years ago
last modified: 11 years ago
Ah, thanks, Sandy.
That makes more sense. I was thinking it was one or two crusts and the rest of the book was topping variations.
gemini40
Original Author
16 years ago
last modified: 11 years ago
Thank you for your encouraging posts about my inquiry into Peter Reinhart bread and pizza book.
I did order The Bread Bakers Apprentice and made the pizza dough recipe. It is by far the best recipe for pizza that I have ever used.
I did buy Brunaldo's book as well, don't think I will attempt his recipe for pizza..way too involved as far as I am concerned.
Have any of you used his pizza sauce recipe that was a real surprise to me..have not made it...but curious if any of you have?

June
hawk307
16 years ago
last modified: 11 years ago
June :
I haven't made it !!! Have my own recipe that is good.

Try all the ways, to make Pizza Dough and Crust and also the Pizza sauce.
Then settle on the one you like best. There are a lot of little tricks to learn.

There is no big secret to making a good Pizza Dough and Pizza.
Things always change. Some said their method was the best 2 years ago
and now the new method is the best???

Use the Recipe in the book and also try others,until you get the perfect Pizza for YOU.

It might not be to everyone's taste but if you hit 90 percent, you have a winner.

Go for it !!! I'll give it a taste test.
Lou
fearlessem
16 years ago
last modified: 11 years ago
For what its worth, I don't have the book, but found his recipe for a New York Style Crust (from the new book) posted on a pizza making website, and I love it! It is my new favorite pizza crust recipe, left to slow-rise in the fridge for three days, it has great texture, with crispiness and yet fold-ability (like a good New York slice!)

Emily
hawk307
16 years ago
last modified: 11 years ago
Emily:
Sounds like mine. I'm from Philly !!!

I just called to my Grandson to find out how his Pizza turned out.
Said it was good but he didn't realize , that he only had WW flour.
He was just discharged from the Submarine Service and going to College in NY City.
So he has limited cookin space.

Today he was in Saratoga Springs, NY , visiting his girlfriend and decided to make Pizza.
They called me a couple of times today, to ask some questions on making the Pizza Crust.
- - - - - - -
I just asked him now, the difference between NY City and Philly Pizza.
He said they are the same, if you find a Pizza you like.
- - - - - - -

I hate all the talk about NY, Chicago, Philly, Korean,etc.
and who has the best.

Remember the quote:
" Beauty is in the eyes of the beholder"

Maybe we can make a new one:

" Taste is in the tastebuds of the Taster "
Lou

PS: LOL!!!
beanthere_dunthat
16 years ago
last modified: 11 years ago
June, what's surprising about the sauce?
Or did I misread that?
gemini40
Original Author
16 years ago
last modified: 11 years ago
Brunaldos pizza sauce consists of tomato puree, water, sugar, ketchup, chili paste and dried herbs etc. I like a fairly simple pure tomato sauce..so generally just saute some garlic in olive oil, then add italian tomatoes and salt and pepper a few hot pepper flakes and that is it.So when I saw all the ingredients that are not traditional for pizza sauce it made me want to ask if anybody has made this and how did they like it.

june
grainlady_ks
16 years ago
last modified: 11 years ago
I had 2 acquaintances who tested recipes for this book. One of them literally swoons at the mention of Peter Reinhart's name and attends any workshops (aka worship sessions) he offers.

You have to watch his recipes for mistakes. Mr. Reinhart missed it in Crust & Crumb with his "Master Formula" for Banana Bread (pg. 162). A friend made this recipe twice, and both times the bread was a disaster. She had me check the written recipe. The ratio of ingredients are completely off. I quickly realized there was half the flour needed for the amount of liquid ingredients, and adjusted it accordingly, and made the recipe with the corrected amount of flour. It turned out, but it was still an awful recipe. I wouldn't take it to the Fair, kinda awful.

Another looser recipe from Crust & Crumb was the insipid "Master Formula" for Buttermilk Pancakes. As they say, "taste" is subjective, BUT..... In a side-by-side test with the family as judges, my homemade multi-grain pancake mix won hands down next to the "Master Formula". My then pre-teen granddaughter said her Bisquick pancakes were better than the "Master Formula", and I had to agree (LOL)!

To give credit where credit is due... The best part about Reinhart's books are the instructions. You DO learn so much from them if you take the time to read them.

-Grainlady
Rusty
16 years ago
last modified: 11 years ago
" Taste is in the tastebuds of the Taster "
Lou

How very VERY true that is ! ! ! !

Rusty
hawk307
16 years ago
last modified: 11 years ago
June :
There is no Traditional Pizza Sauce.
Some like it with hardly any Spices and not cooked.

I have found in my Pizzeria that , about 80 percent like a lot of Spices rather than a Marinara type Sauce.

If I use this type Sauce I bake it for a while, without the toppings,
to dry up some of the liquid or the Dough gets gummy.
Can't like that !!!

It holds true for the pizza's today.
Of course there are many variations and different tastes.

Traditional Pizza Sauces have a little more Oregano Garlic,
and a pinch of red pepper.

We made Pizza with no Sauce !!! Just EVOO , salt, Garlic Powder and Parmesan Cheese.
Something like Garlic Bread.

Most times, at home, I use Spaghetti Sauce for Pizza and
top with Provolone Cheese.

Try different ways and remember what you did, when it was approved by your Taste Buds.
- - - - - - - - - - - - -

Again !!!
Here is my recipe for Pizza and Spaghetti Sauce ( Gravy )

I use canned tomatoes but make sure they are Italian or a red color. Some choices are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso, Chento

To use Fresh TomatoÂs Pulse them in a blender but leave some small pieces.
Add one can of Tomato Paste.

Pizza Sauce

1 Large can of Tomato Puree and Crushed Tomatoes or all Crushed TomatoÂs

1 teaspoon Garlic Powder ( add more later to taste ) or
use 4 fresh Garlic Cloves smashed ,sautÃ©ed and chopped small.

I use all Powdered Spices now, and get the same results

1 tablespn. of Onion powder.
1 teasp. Salt. or to taste
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) if it is strong.
1 teaspoon of Parsley,
1/2 teasp. Basil.
1/4 teasp. black pepper.
Â½ teaspoon + of ( Chicken flavored Soup Base )
Simmer for about Â½ hour or use without cooking.
Large handful of Parmasan Cheese, when done , after 1/2 hour.
- - - - - - - - - - - - - - -

Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce , just add a can of Tomatoe Paste ,
with water to thin a little,if the Sauce too thick to start, it will burn easily.
It will thicken as it cooks.

Add to the Pizza Sauce:

1/2 cup of fine chopped Onion.
And 3 bay leaves .
Don't forget the Chicken flavored Soup Base.
I add uncooked Meatballs, couple at a time, while simering or ,
( I bake about 3 dozen meatballs and freeze them )

Sausage and Chicken Thighs, when you start cooking.
(cook at least 1 1/2 to 2 hours )Take the chicken out when it is done.
( About 1 1`/4 hours )
Add the Parmasan Cheese " after " the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Here is a Photo of my Sicilian Pizza but it has a Stuffed Crust, different on all 4 sides.
with Shrimp, Meat balls, Sausage, Pepperoni and Provolone.
They like the big airy crust here, with a thinner bottom crust.
LOU
beanthere_dunthat
16 years ago
last modified: 11 years ago
June, Ketchup and sugar? Sounds awfully sweet. Still, interesting.

Grainlady, I don't think there has been a cookbook published in the last ten years that isn't rife with mistakes. It's like they automatically come with errata sheets now. Copy editors are a thing of the past, unfortunately. Even Judith Jones had to issue a mea culpa and errata on her last cookbook, and you'd think if anyone was going to have an error-free cookbook, it would be her! I LOL at "worship service". I feel the same way about Emeril. Can't understand why everyone thinks he's so wonderful.
lindac
16 years ago
last modified: 11 years ago
Another here who loves Peter Rheinhardt's recipes....although I don't go so far as to actually swoon!
But his basic pizza crust is such a wonderful New York pizza crust. The secret is in the aging and in pulling it thin for a real NY pie!...and that basic simple crust on which to build.
I think I need to splurge and buy American Pie and stop depending on blogs for his recipes.
Lou I am constantly amazed at how you manage to turn any mention of "pizza" or "Italian" or "spaghetti sauce" into yet another reason to post a recipe for your sauce, complete with the 1/2 teaspoon of chicken flavored soup base and the Italian pinch of cloves....without even being asked.
You are more than generous.
Linda c
mustangs81
16 years ago
last modified: 11 years ago
I think the new Domino's Pizza marketing strategy tells it all--they now admit that their pizza is terrible. I have NEVER liked Domino's after tasting it in the break room once and again when working late and someone had it delivered to the office. But, someone has been eating those pies all these years.

As my mother always said "La salsa e' tutto". i.e. "the sauce is everything"; her's never had things like soup base, cloves, powdered spices, but that's just what our family's tastbuds wouldn't tolerate.
hawk307
16 years ago
last modified: 11 years ago
LindaC :
I thank you. Didn't know you cared .

Just trying to help someone, who may have not seen my recipe for Sauce.

I'm amazed also, as to why, when I mention Chicken Soup Base and the Spices I use,
there are a few that have degrading comments every time.
Maybe that's why I keep Posting the Sauce and Pizza.
If you don't like it don't use it.
My family and a lot of others,I talk to, like Chicken in Spaghetti Sauce.
So, if I don't put in some Chicken , I'll add some Chicken Soup Base.
I put a pinch of Cloves or 3 whole Cloves in the Sauce because I add Sausage also. ( Pork )
In 10 quarts of Sauce this is nothing much.

I've made Sauce all the other ways . Sauteeing the Garlic
and Onions, Grandmom's, MIL'S, etc.
Fresh Tomato's, San Marzen and all the others.

I found a time saver for making Spaghetti Sauce, that doesn't jeopardize the Taste and Flavor.

Many here have used Spatini Sauce mix, so do many Restaurants. What's the difference?

You have been on my case over 2 years now and it has turned a lot of friends that I have made.
Please don't tell me your just trying to set things right.
You were never right.

How about putting a sock it it.
Lou

PS:
I'm still using Vanilla Ice Cream in my Fluffly Cheese Cake.
pkramer60
16 years ago
last modified: 11 years ago
Cathy, please, please, PLEASE give me your Moms sauce recipe. Please?
mustangs81
16 years ago
last modified: 11 years ago
Pep, I would be glad to but it's a hands-on course and you would have to come down here!
pkramer60
16 years ago
last modified: 11 years ago
Lou, and here I thought you were a gentleman. For shame.
annie1992
16 years ago
last modified: 11 years ago
Cathy, as you know I don't even like pizza but Elery does and so does Ashley. Maybe you could teach both of us?

Annie
beanthere_dunthat
16 years ago
last modified: 11 years ago
Mustangs -- High school and college students and those of us who live in teeny tiny towns where Dominos is the only game in town. (Although not even they deliver where I live.) I ate more than my share of it in college, though, before I went to work for the competition where I got a hefty employee discount (and the pizza was better.)

It's kinda like McD's in that you know it's bad, but it's fast and cheap and available at midnight when you're looking at two more hours of Tolstoy. LOL!
lindac
16 years ago
last modified: 11 years ago
Woohoo...! Cathy's Class in Momma's Real Italian Sauce!
When??
shaun
16 years ago
last modified: 11 years ago
Whoa.
mustangs81
16 years ago
last modified: 11 years ago
Annie, Okay, the next get together we could each make our specialty! Just like Jessy taught us to make those wonderful Fresh Thai Spring Rolls. I don't have too many specialties so I'll claim the DiCicco Family Sauce.

Beanthere, What do you think of the new Domino's ads? I'm with you on the discounts, there is a time in our lives when it's all about the discounts.

Okay, we are off topic. Everyone behave and let's get back to Peter Reinhart's book!
lindac
16 years ago
last modified: 11 years ago
Do we have a DiCicco Family crust??

I had a long conversation with the local Domimos owner while I was washing a down comforter....he also owns the commercial laundry.
He talks with a drawl, knows nothing about Pizza but seems hep on franchises!
And speaking of awful pizza, I have friends who think Casey's is great.
For those outside of the Iowa, Illinois Minnesota, Nebraska area....that's the local gas station and convenience store....and the pizza is worse than most frozen supermarket stuff!
annie1992
16 years ago
last modified: 11 years ago
Cathy, it's a deal, although I don't think I have a specialty, really. The only thing I'm "famous" for is salsa and I don't really even eat the stuff mostly.

Annie
pkramer60
16 years ago
last modified: 11 years ago
Yahoo, sauce from a master! What day please?
lindac
16 years ago
last modified: 11 years ago
I might add....
"your place or mine????"
mustangs81
16 years ago
last modified: 11 years ago
Do we have a DiCicco Family crust Well I do! This is Grandpa DiCicco in front of the DiCicco Grocery store.
mustangs81
16 years ago
last modified: 11 years ago
My place is fine with me!

Annie, You already shared one of your specialties when you taught us how to make Hab Gold which is unquestionably my favorite pepper jelly and I've tried them all.
centralcacyclist
16 years ago
last modified: 11 years ago
Around here Domino's is the good stuff. My kids and their friends pool their cash and eat Little Caesars Hot N Ready pizzas for 4.99 on Wednesdays.

I haven't had good pizza in years. I can't eat pepperoni.
beanthere_dunthat
16 years ago
last modified: 11 years ago
That picture is terrific! I love old photos.

Hmmm...Cathy is in Florida. How about ya'll come to my place and we can do both canning AND pizza? I'm only 15 minutes from Tahoe. :D
annie1992
16 years ago
last modified: 11 years ago
Renee, will you supply the coffee or shall we bring our own? (grin)

Annie
wizardnm
16 years ago
last modified: 11 years ago
Let's see, we could fly to Florida, then to Co. with a touch down in Iowa... then back to Michigan... on second thought...need a tour bus to hit all the places I'd love to stop... TX, LA, CA, IL, MN, OK, on and on...

Nancy
beanthere_dunthat
16 years ago
last modified: 11 years ago
Well, I can't find a buyer for it in this economy, so the d___ thing is still in the garage. If we could figure out how to rig a three-quarter million BTU gas line and an exhaust chimney, I could get DH to be home and give a roasting demo. LOL! He likes good pizza, and he definitely likes your salsa and jellies. :)
cloudy_christine
16 years ago
last modified: 11 years ago
Cathy, do you use your wonderful spaghetti sauce for pizza too, or is there a different one?
And can I come too?
mustangs81
16 years ago
last modified: 11 years ago
A Foodie Tour would be fun! Let's get on the bus Gus, don't need to discuss much, make a new plan Nan.

Yes, the spaghetti sauce is used for pizza.
centralcacyclist
16 years ago
last modified: 11 years ago
I'm not very far from Renee... I no longer drive but there is an Amtrak train to Reno. How from Reno are you, Renee? And can I get there from Reno on a Greyhound bus?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
16 years ago
last modified: 11 years ago
With pizzas, sometimes you want to be as authentic as possible, and sometimes variations can be very interesting.

I was in an expensive restaurant and just out of curiosity I ordered their pizza. It was super. The dough was like crescent dough, very light, flaky, and crispy.

I grow a lot of tomatoes. I make different color tomato sauces; white, red, yellow, green, black, etc. They all make interesting pizzas.

Sungold cherry tomatoes are wonderful for making pizza.

dcarch

peter reinharts pizza book

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