The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Kevin writes:

I did have one question if you don't mind ? My question is, in Peter Rienhart Bread Bakers Apprentice he says he thinks the recipe for Pizza Napolenta on page 207 is the best version he has had or made,(cold ferment)

I love it myself but was wondering your opinion on it.

So many say you must use the technique of Autolyse (Jeff Varasano says at least 20 min) I notice it is not used in this recipe at alland wondered why you would leave it out. I am not questioning Peter but wanted to understand why you would not use that method it since it makes so much sense to use it.

Just wanted to make sure I was not missing something, thanks again,

Kevin
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[pizza]

Very interesting, Kevin.

I must confess my ignorance about using autolyse.

I learned to make dough from my mom. While I have modified the technique somewhat, Autolyse is a new one to me.

But what is autolyse?

It is basically a very interesting technique where you mix your dough and flour first and let the water be absorbed by the flour.

Here is what The Fresh Loaf said:

[rtsholmes1]

autolyse is a wonderful method. it allows you to work the dough less but get better results. i have enjoyed for several years now this method.

[ExplosiveFitness]

Sounds good i will try this method tonight and post results

[MKevenson]

I too have used this method for both bread and pizza dough for a while. I never knew what it was called but seems to work.

Mark
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[danalu]

Ingredients:
-2 cups plain flour;
-1x8 sachet of dry yeast;
-1/2 teaspoon salt;
-1 teaspoon caster sugar;
-3/4 cup warm water;
-2 tablespoons olive oil.
Combine dry ingredients in a large bowl and add water and oil
Mix to a soft dough
Knead on a floured surface until soft and pliable
Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30minutes. The dough should double in size.
When it has risen, "punch" the dough once to remove air bubbles
Remove from bowl and knead gently for 1 minute
Roll the dough out to desired size and add favourite toppings. Enjoy!

[Thick Crust]

Thanks Danalu!
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