i was looking at peter Reinhart's Neo-Neapolitan Dough recipe. He calls it that since he uses American Bread Flour instead of OO / Catputo flour. I was wondering if anyone has tried this with Pendelton Power Flour? (That is my favorite flour to use.)
Here is the link for the complete recipe with instructions:http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html
5 1/4 cups (24 ounces by weight) unbleached bread flour
2 teaspoons (0.5 oz.) kosher salt
1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)
2 tablespoons (1 oz.) olive oil (optional)
1 tablespoons (1/2 oz.) sugar or honey (optional)
2 1/4 cups (18 oz.) room temperature water (less if using honey or oil)
--You can mix this by hand with a big spoon or in an electric mixer using the paddle (not the dough hook).
--Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball.
--Let the dough rest for five minutes, then mix again for one minute to make a smooth, very tacky ball of dough.