bake - February 2019 - 30

modern classic The Bread Baker's Apprentice, which
was named cookbook of the year in 2002 by both
the James Beard Foundation and the International
Association of Culinary Professionals.
Reinhart lives with his wife, Susan, in Charlotte, North
Carolina.
During the pizza class, Reinhart shared three types
of pan pizza doughs: classic white ﬂour, whole grain
"country style," and naturally leavened sourdough.
A 100% white ﬂour pizza crust is the most popular,
he says, but the country style and the sourdough
are growing in popularity as interest in whole grain

PERFECT PAN PIZZA
Available this May and published by Penguin
Random House, Perfect Pan Pizza is an in-depth
guide to pan pizza from baking authority Peter
Reinhart, including achievable recipes for making Detroit, Sicilian, and Roman-style pan pizzas
and focaccias in a home oven.
The book is a lushly photographed ode to the pan
pizza, a doughy, crispy, crowd-pleasing version
of everyone's favorite food that is easy to make
in a home oven without specialty equipment like
stones and peels. Starting with recipes for three
master doughs that can be made with commercial yeast, as well as a brief intro to sourdough
starters, Perfect Pan Pizza illustrates how to
make several styles of pan pizza including
Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through
step-by-step photographs.
The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety
of recipes like the sandwich-inspired Philly-style
Roast Pork and Broccoli Rabe; Reuben pizza;
Bacon and Egg with Tomato and Arugula Pizza;
Blue Cheese, Balsamic Onion Marmalade, and
Walnut Focaccia; and Rosemary Garlic Potato,
Baby Kale, and Prosciutto Pizza Al Taglio.
With unique recipes, plenty of informative FAQs
for beginners, and a permissive and inspiring
tone, this book will appeal to both experienced
bread bakers and novice home pizza makers alike.

baking, as well as sourdough, increases. Reinhart
suggests to ﬁrst master the white ﬂour dough and
then branch out and try others.
In a mixing bowl, stir together unbleached bread ﬂour,
kosher salt and instant yeast (go to www.bakemag.
com to ﬁnd the precise formula). Add all the water
(80% hydration) and stir with a large spoon or mix on
slow speed to form a course, shaggy dough.
Add the oil. Increase the speed to medium and mix
for another 30 to 60 seconds to make a wet, coarse
sticky dough. Let the dough rest for 5 minutes to
fully hydrate. Increase the mixer to medium high
speed and mix for another 30 seconds to make a
smooth, sticky dough. It should be soft, sticky to the
touch, and offer a little resistance when pressed with
a wet ﬁnger.
Use a teaspoon of olive oil to make a 15-inch diameter
oil slick on the work surface. Rub some oil on a plastic
bowl scraper and on your hands and use the scraper
to transfer the dough to the oil slick. Stretch and fold
the dough. Cover the dough with a bowl and let it
rest for 2 to 5 minutes.
Then repeat the stretch and fold. Again, cover the
dough and let it rest for 2 to 5 minutes, and repeat
the stretch and fold. Cover and let it rest 2 to 5
minutes. Perform one ﬁnal stretch and fold to make
a smooth ball of dough. Place the dough in a lightly
oiled bowl and refrigerate it for anywhere from 12 to
72 hours. Pan it on the day of the bake.

30 < FEB 2019 | bakemag.com

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