Bread Baker's Apprentice Challenge is Pizza Napoletana. I love pizza. All kinds. Classic American with tomato sauce and lots of toppings. Thin crust. Thick crust. Real Italian pizza were tomato sauce isn't a given and you're served a full pizza with a fork and knife. I have few travel regrets, but one of them is not leaving the train station in Naples, Italy to get a slice in the birthplace of pizza. Italy knows how to do pizza!
This recipe made six balls of pizza dough. I put four of the balls in the freezer and kept two out for this week.
After refrigerating overnight, I let the dough rest for two hours, floured my hands and then started working it with my knuckles just as Reinhart instructs. Let me just say that I am a terrible pizza shaper. The edge of my pizza dough was thick and the center became paper thin quickly and started tearing holes. I tried to start over but that didn't work. The dough was already stretched paper thin and it didn't want to thicken again. I let the dough rest of a bit and then balled it up and stretched it out small with my fingers just as Reinhart says not to do.
I had a whole counter full of toppings ready for the pizza. Then, I read Reinhart's reminder that "less is more" for the best pizza. I looked at the toppings again and chose the things I was craving right then: cheese, mushrooms and olives.
The pizza was delicious. My second attempt at shaping later this week went no better but that pizza was equally delicious. I have four more attempts in the freezer and a new to do to add to my life accomplishment list- learn to make tossable pizza dough.