{"id":7165,"date":"2015-08-27T10:43:21","date_gmt":"2015-08-27T14:43:21","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=7165"},"modified":"2015-08-27T10:43:21","modified_gmt":"2015-08-27T14:43:21","slug":"best-rule-for-making-superb-pizza-dont-start","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=7165","title":{"rendered":"Best rule for making superb pizza?: Don’t start"},"content":{"rendered":"

\"pizza-1\"<\/a><\/p>\n

After I got Peter Reinhart’s amazing book The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread<\/em>, the first recipe I undertook was the recipe for sourdough bread. I swear that I can now make some of the best sourdough bread I’ve ever had.<\/p>\n

I am a bit ashamed to say that the second recipe I undertook was the recipe for pizza crust. I swear that I can now make some of the best pizza I’ve ever had.<\/p>\n

Compared with sourdough loaves, pizza crust is a snap. It’s so easy that it might as well be done right. Reinhart insists on starting the dough at least a day ahead. It rests in the refrigerator overnight. Stretching the dough on your fists, though it looks like a fancy trick, really isn’t. The dough will stretch, and there’s nothing you can do to stop it. It may not come off your fists perfectly round, but that’s not a big deal, and within certain limits you can slide the crust into a rounder shape after you’ve put it on the baker’s peel and before you put on the toppings.<\/p>\n

For a proper pizza crust, you’ve got to have a baking stone. If you bake on a baking stone, you’ve got to have a baker’s peel. That’s really all the apparatus you need other than a hot oven.<\/p>\n","protected":false},"excerpt":{"rendered":"

After I got Peter Reinhart’s amazing book The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, the first recipe I undertook was the recipe for sourdough bread. I swear that I can now make some of the best sourdough bread I’ve ever had. I am a bit ashamed to say that the second recipe … Continue reading “Best rule for making superb pizza?: Don’t start”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7165","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7165"}],"version-history":[{"count":2,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7165\/revisions"}],"predecessor-version":[{"id":7168,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7165\/revisions\/7168"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}