Peter Reinhart's Napoletana Pizza Dough Recip

Name: Peter Reinhart's Napoletana Pizza Dough Recip
Ingredients: Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.; 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled; 1 3/4 (.44 ounce) teaspoons salt; 1 teaspoon (.11 ounce) instant yeast; 1/4 cup (2 ounces) olive oil (optional); 1 3/4 cups (14 ounces) water, ice cold (40°F); Semolina flour OR cornmeal for dusting

Peter Reinhart's Napoletana Pizza Dough Recip was pinched from <a href="http://www.101cookbooks.com/archives/001199.html" target="_blank">www.101cookbooks.com.</a>

INGREDIENTS

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Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

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4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled

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1 3/4 (.44 ounce) teaspoons salt

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1 teaspoon (.11 ounce) instant yeast

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1/4 cup (2 ounces) olive oil (optional)

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1 3/4 cups (14 ounces) water, ice cold (40°F)

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Semolina flour OR cornmeal for dusting

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