http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/ cooking, gardening & four hungry guys Sat, 20 Mar 2010 11:49:36 -0700 http://wordpress.org/?v=abc hourly 1 http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-10585 Andrea Sat, 07 Feb 2009 13:57:44 +0000 http://www.andreasrecipes.com/?p=1193#comment-10585 Hi Joe. That's a total of 2 hours out of the refrigerator. Hi Joe. That’s a total of 2 hours out of the refrigerator.

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-10584 Joe Sat, 07 Feb 2009 12:35:16 +0000 http://www.andreasrecipes.com/?p=1193#comment-10584 Andrea, thanks for the response. One more question. On day 2, the first step is: "1. Remove the dough 2 hours before you make your pizza. Dust the counter or cutting board with flour and spray lightly with oil. Place the dough ball on the prepared surface and sprinkle with flour. Dust your hands with flour and gently press the dough into disks about 1/2 inch thick and 5 inches in diameter. Dust with flour and mist with the oil. Cover loosely with plastic wrap and allow to rest for 2 hours." Does this mean take the dough out of the refrigerator, wait two hours, then do the activities to make it into disks, then wrap and allow another 2 hours, for a total of 4 hours? Or, does it mean take it out of the refrigerator, immediately do the work to create the disks, then wrap and wait 2 hours, for just a total of 2 hours out of the refrigerator? Andrea, thanks for the response. One more question. On day 2, the first step is: “1. Remove the dough 2 hours before you make your pizza. Dust the counter or cutting board with flour and spray lightly with oil. Place the dough ball on the prepared surface and sprinkle with flour. Dust your hands with flour and gently press the dough into disks about 1/2 inch thick and 5 inches in diameter. Dust with flour and mist with the oil. Cover loosely with plastic wrap and allow to rest for 2 hours.” Does this mean take the dough out of the refrigerator, wait two hours, then do the activities to make it into disks, then wrap and allow another 2 hours, for a total of 4 hours? Or, does it mean take it out of the refrigerator, immediately do the work to create the disks, then wrap and wait 2 hours, for just a total of 2 hours out of the refrigerator?

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-10529 Andrea Tue, 03 Feb 2009 20:18:07 +0000 http://www.andreasrecipes.com/?p=1193#comment-10529 Hi Joe. I typically use King Arthur unbleached AP flour, though for a chewier dough we occasionally use bread flour. Hi Joe. I typically use King Arthur unbleached AP flour, though for a chewier dough we occasionally use bread flour.

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-10528 Joe Tue, 03 Feb 2009 20:00:59 +0000 http://www.andreasrecipes.com/?p=1193#comment-10528 Andrea, which flour did you use? High-gluten, bread or all-purpose flour? Andrea, which flour did you use? High-gluten, bread or all-purpose flour?

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-9234 Zoë François Sat, 08 Nov 2008 04:49:38 +0000 http://www.andreasrecipes.com/?p=1193#comment-9234 I love your ethereal pizza toss! You really got the perfect crust on your pizza. The toppings are wonderful as well, I'm making that fruit pie this weekend! I love your ethereal pizza toss! You really got the perfect crust on your pizza. The toppings are wonderful as well, I’m making that fruit pie this weekend!

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-9229 cheryl Fri, 07 Nov 2008 18:26:54 +0000 http://www.andreasrecipes.com/?p=1193#comment-9229 oh my gosh what a beautiful pizza! and you tossed it like a pro. I'm impressed. oh my gosh what a beautiful pizza! and you tossed it like a pro. I’m impressed.

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-9178 Jenny Sun, 02 Nov 2008 17:00:56 +0000 http://www.andreasrecipes.com/?p=1193#comment-9178 wonderful pictures! Your shirt? Looks like my shirt. I have the same problem. wonderful pictures!
Your shirt? Looks like my shirt. I have the same problem.

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-9176 marion Sun, 02 Nov 2008 09:55:17 +0000 http://www.andreasrecipes.com/?p=1193#comment-9176 how did you get that fantastic smoothy and risy dough ???? You did this challenge so well ! congratulations ! how did you get that fantastic smoothy and risy dough ????
You did this challenge so well ! congratulations !

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-9172 Amber Sat, 01 Nov 2008 18:45:01 +0000 http://www.andreasrecipes.com/?p=1193#comment-9172 Your pizzas look excellent! I love the cookbook that this recipe came from. I have made so many awesome things from it! Your pizzas look excellent! I love the cookbook that this recipe came from. I have made so many awesome things from it!

]]> http://www.andreasrecipes.com/2008/10/29/the-daring-bakers-make-peter-reinharts-pizza-napoletana/#comment-9159 Ally Thu, 30 Oct 2008 21:28:18 +0000 http://www.andreasrecipes.com/?p=1193#comment-9159 I ALWAYS get flour all over myself when baking. Even under the apron! Great toppings, and awesome toss! I ALWAYS get flour all over myself when baking. Even under the apron! Great toppings, and awesome toss!

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