Next up on the Bread Baker’s Apprentice challenge is Pizza Napoletana! I was very excited about this because I’ve recently discovered that my kid will eat anything if it’s on a pizza.

This was one of the easier “breads” in the book, probably because I didn’t have to shape anything. The dough came together nicely and while I didn’t have time for an overnight rest, I did let it hang out all day. It rolled out beautifully and puffed just slightly in the oven.

The crust was seriously amazing. I love making my own crusts but after reading Peter Reinhart’s notes, I learned that I wasn’t heating my oven up nearly enough. Reinhart instructed us to heat our oven to 800 degrees (!!) if our oven allowed it. Mine only goes to 500 but I still think the pizza turned out pretty perfect. The crust is thin but still chewy, and crispy around the edges.

I will never, ever use another pizza crust. I don’t usually share the BBA recipes since I was to encourage you to buy this fabulous book but I’m going to link to this one because I really think this is one of the best formulas in the book.

One year ago: Patty Melts with Grilled Onions

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