The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's Amercian Pie; Napoletana

jeffbrook1's picture

Pizza Dough

November 8, 2009 - 1:43am -- jeffbrook1

Hi ALl:


I have been using American Pie by P Reinhart for dough recipes and for the most part am satisfied. I love the focaccia! For the Napolitano dough, I like it but it always seems like it lacks stiffness, it is too loose. I am a little reluctant to add too much flour and thought I would ask the forum what experiences you have all had with it. I also made the neo-Napolitano and after retarding overnight it seemed to lose its shape and be more of a blob. Any thoughts or comments?





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