I finally found 00 flour! The difference in my pizza crust was amazing! The first difference was how nice the dough pressed out. No rolling pin was needed! Karl had a little trouble sliding the pizza off the peel and into the oven even with a corn meal dusting. The next difference was how wonderful the dough baked and the last difference was the taste! Crispy and sweet! What a pleasure the dough was in preparation and taste.
Karl,Amanda and I had a feast and we felt sad for all the people in the world without a brick oven in their backyard! I am sharing the recipe and pictures of the best pizza to date in our backyard! The recipe again comes from Peter Reinhart and if you have a Round Boy Oven you need his books American Pie and The Bread Baker's Apprentice.
Pizza Dough Recipe with 00 Flour
from The Bread Baker's Apprentice by Peter Reinhart
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
I mixed all ingredients in my Kitchen Aid Mixer. Mix until dough cleans side of bowl and sticks to the bottom of bowl. The dough should be tacky not sticky. I did need to add more flour as the dough was very wet. I divided into 3 equal balls coated in olive oil and put in zip lock bags. I let sit out for 15 minutes and the put in refrigerator over night. I took the dough out of the refrigerator 2 hours before making the pizza. The dough was perfect!