This week our host, Sam, chats with renowned baker Peter Reinhart and learns how a couple of small chemistry tweaks can transform a terrible pizza into an amazing one.
This week we show you how two simple changes can turn cardboard-y pizza into award winning pie (okay, award-winning might be a slight exaggeration, but we awarded ourselves a win, so deal with it).
Here’s our simple recipe for making stellar pizza at home:
Mix 1 package (0.25 oz) of dry yeast into 1 cup of warm water
Let sit for 5 minutes.
Add 2.5 cups of bread flour and 1 tsp of salt. Mix.
Knead the dough for a few minutes.
Dust your hands with flour and form your pizza dough into a round ball. Transfer to a bowl.
Let the dough sit, covered, in the fridge overnight. THIS IS KEY!
Remove the dough from the fridge, let sit at room temperature for 30 minutes, then using your hands or a rolling pin spread out the dough.
Set your oven as high as it can go (for many ovens that’s 550 degrees F)
Add sauce and toppings
Put your pizza in the oven until the crust starts to brown (should be around 9 minutes, maybe a little longer if you like it crispy!)
Let cool and enjoy!
(Women singing Bella Ciao)
Oh my gosh, that is so much better than last time.
So how did I, a scientist I’ll add, not at all a chef, get from that cardboard-y stuff to this on just my second attempt?
That actually tastes like pizza.
By doing the only thing that I know how to do, go way too deep into the science of it. So if you wanna learn about the science of pizza, or just wanna know how to pretty easily make a great one without a fancy oven, let’s go.
My biggest issue with the first attempt was the dough.
The key to a great pizza really does come down to the quality of the crust.
Peter Reinhart is a well-known baker and professor of baking, and he’s written a bunch of books about it, including “The Bread Baker’s Apprentice” and “American Pie: My Search for the Perfect Pizza.” So he was definitely the guy to talk to.
It really is about the crust…. Brinkwire News Summary.