Instructions: Ive had so many great pizzas over the years that Im reluctant to say one recipe is the best, but I can say this: there is one way to improve practically every pizza dough recipe, and that is to use the same trick most good pizza parlors use-retard the dough overnight before using it. Follow your favorite recipe and, after thirty minutes into the first rise-dont worry if it hasnt increased in size- divide the dough into the desired size balls, rub each ball lightly with olive or vegetable oil, place on a sheet pan (I cover my pan with baking parchment to protect against an oxidation reaction between the dough and the metal, but this is more likely to happen with old pans that have lost their glaze), place the sheet pan into a plastic trash bag, seal the bag and place in the fridge overnight (you can actually keep these up to three days in the fridge). When ready to make the pizzas the dough will be very relaxed and easy to roll out or toss but, more importantly, the flavor will be dramatically improved due to the enzymatic release of natural sugars from the starch. If you handle the dough gently you will also get a great puff around the edges of your pizza, just as the pizza parlors do.

Id love to hear from anyone who tries this technique to find out if you agree that it noticeably improves your pizza dough.

Happy pizza pie-ing!

Peter Reinhart

PS This technique also dramatically improves focaccia. Press the dough into the oiled pan on the first day and then retard. Proof and bake on the second day. Youll be amazed at the difference!

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