{"id":7,"date":"2009-07-08T20:08:58","date_gmt":"2009-07-09T03:08:58","guid":{"rendered":"http:\/\/ruehlen.com\/blog\/?p=3"},"modified":"2013-03-26T22:11:58","modified_gmt":"2013-03-26T22:11:58","slug":"3","status":"publish","type":"post","link":"http:\/\/www.ruehlen.com\/blog2\/?p=7","title":{"rendered":"Pizza!"},"content":{"rendered":"

So, I feel that Peter Reinhart has the final word on bread recipes. I fell in love with baking when Orion handed me down a copy of the Tassajara Bread Book<\/em>. Then one year Nevada gave me Crust & Crumb<\/em> (Reinhart). The recipe I have made and experimented with the most is his Pizza Dough I. This is possibly the best pizza dough that I and many others profess they\u2019ve ever tasted. This pie is so flavorful and has such a beautiful crumb. Some (Orion and Christopher), recently pressed me for information on this recipe and I swear my success comes from the ceramic stone. O\u2019s using a granite tile and I believe Christopher is also, although I may be mistaken and he might be using an unglazed tile (I dunno). Regardless, here\u2019s how Peter and I do it.<\/p>\n

\"0234\"<\/p>\n

The dough. It’s been retarding in the fridge for a few days which really develops the flavors. Likewise, it is made from a starter that had been aging for a day. I like the gallon zipbags as the dough does not dry and you can burp the gas easily enough.<\/p>\n

\"024\"<\/p>\n

This dough is very wet and sticky. The recipe makes enough for about 3 pies. I remove a third and roll it in a pile of flour and let it rest for a while (20′ to an hour).<\/p>\n

\"0012\"<\/p>\n

Rested and ready.<\/p>\n

\"with-oil\"<\/p>\n

Then, I stretch it out by hand and, for lack of technical term, flap <\/em>it out as you would sand out of your towel at the beach. It is then placed on parchment paper and drizzled with olive oil.<\/p>\n

\"then-sauce-cheese-and-herbs\"<\/p>\n

Next, the sauce, herbs, toppings, and cheese go on.<\/p>\n

\"oven\"<\/p>\n

I preheat the oven to 550\u00b0 (its max). I plan on doing a cleaning cycle (800\u00b0!) for the preheat, but I am a lil\u2019bit scared to try this. I cook on a generic 1\/4\u201d stone. The remnants of past stones, a jelly roll pan, and a mini cast iron pan line the oven floor as well. I have cracked a few stones with wet dough recipes.<\/p>\n

\"\"<\/a><\/p>\n

The result, yummy pie. I love this recipe. I also have Reinhart\u2019s American Pie<\/em>, but still default to the recipe from Crust &Crumb.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

So, I feel that Peter Reinhart has the final word on bread recipes. I fell in love with baking when Orion handed me down a copy of the Tassajara Bread Book. Then one year Nevada gave me Crust & Crumb … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11],"class_list":["post-7","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-july-2009"],"_links":{"self":[{"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/7","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7"}],"version-history":[{"count":1,"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/7\/revisions"}],"predecessor-version":[{"id":383,"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/7\/revisions\/383"}],"wp:attachment":[{"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ruehlen.com\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}