Peter Reinhart Pizza 2.0

I think I figured out how to upload photos from Google.  Let's try.


These are the dry ingredients of the dough, what Peter Reinhart calls 
CLASSIC NAPLES-STYLE “NAPOLETANA” PIZZA DOUGH.  638 grams of AP Flour, 14 g of salt, 5 g yeast.  Add 14 oz water.  Mix one minute.  Let rest one minute.



After a minute, it looks pretty shaggy.  Let it rest from 1 to 5 minutes, then mix again for one minute.  Put on oiled board, press into a rectangle, and stretch and fold it 4 times with a five minute rest between each stretch and fold. The stretch and fold is lengthwise fold the top third down then the bottom third up, rotate the dough and repeat.  (He shows how to do this on the Craftsy video).  Put into oiled bowl covered with plastic wrap.  Put that in the refrigerator overnight.



This is in the oiled bowl.



Take it out of refrigerator about 2 hours before you want to cook.  Form into balls (I made 4) and let rise under towel while you get BGE going.



When you get ready to cook pizza, stretch dough into shape.  You might need to let it rest between stretches.



I brushed it with some herbed olive oil.



Then you put your toppings on.  Tomato sauce, cheese, and pepperoni and salami on mine  (heavy on the meat please).  



Get the Egg up to 700 and put it on.  The Superpeel makes it easy to transfer.  That's the Adjustable Rig with an oval stone on the first level, a round stone on the third level, and the stone for the pizza on the extender.  



Here's a little better shot of the set-up.  The bottom and top got done at the same time this time.



Here's the finished product.  I probably could have gone another 15 seconds or so, but didn't want to burn it.  It was very good.