This is the second half of the dough I made for yesterday's American-style Neapolitan Pizza. I topped this one with a cheese blend of mozzarella, provolone, fontina, and parmesan. Once it came out of the oven, I added fresh basil and oregano.
RecipeAmerican-style "Neapolitan" Pizza Dough and My Favorite Pizza Sauce from Peter Reinhart's Perfect Pizza at Home class on Craftsy.com
Process notes4:45 p.m. Day 3: Dough out of refrigerator, placed on freshly-milled flour on bench.
5:30 p.m.: Preheat oven to 550° convection, with baking stone on bottom rack. Prep cheeses.
6:00 p.m.: Shape dough and place on parchment-lined peel. Top with sauce and cheese.
6:11 p.m.: Slide onto preheated baking stone, with parchment.
6:18 p.m.: Remove from oven and top with basil and oregano.
ResultsThe cheese blend and fresh herbs were excellent. These toppings actually helped me enjoy the highly-seasoned sauce from Reinhart much more. My goal was a New York cheese pizza flavor and I feel like I hit my mark well. There wasn't a crumb left after we inhaled this one.
This dough, after sitting in the refrigerator for an extra day, was more delicate than last night's, and I wasn't able to pick it up and shape it with my fists. Shaping it on the bench went pretty well though. The dough was stronger on Day 2 than on Day 3. But I was able to stretch it further and make it thinner on Day 3, which was nice. So there were pros and cons to the lengthened fermentation time. There were far fewer large, irregular holes in this pizza than yesterday's.
The parchment worked out OK. The crust was slightly less crisp on the bottom though, so I think next time I'll try freshly-ground flour, perhaps a bit less finely ground than I normally would do, to help the dough slide off the peel.
I was able to add a tiny bit of baking time (I wanted to brown the crust more than last time) but the cheese cooked pretty quickly so I wasn't able to push the crust as much as I wanted. Not sure at this point what to do about that…
This topping combination is definitely a keeper, and I'll make this dough again with the adjustments recorded in yesterday's results.