Wednesday, February 17, 2010

Pizza Napoletana (frozen dough version)

Peter Reinhart's pizza napoletana recipe makes six pizzas. Last time, I made three (one for me, one for hubby, and one for the kids to share) and froze three.

Two days ago, I pulled the frozen dough balls out of the freezer and put them in the fridge to defrost, along with the bag of leftover frozen pizza sauce. I pulled the dough balls out two hours before baking time and flattened them onto a piece of parchment paper.

I didn't want the shaping disaster of last time, so I got out three sheets of parchment paper, sprinkled them all with flour, and sprayed them with cooking spray. I cut the parchment paper around each dough circle so I could just flip each one onto the new piece of parchment. I didn't even try to pick them up, much less shape them by tossing them. I just stretched and pulled until each small circle resembled a pizza.

Unfortunately we only had enough leftover sauce for about one and a half pizzas, so I cut it with plain tomato sauce. We used the same cheese mixture and same toppings as last time.

I used a sheet pan to slide the pizza, parchment paper and all, onto the pizza stone, and I'm happy to report that there were no disasters this time!

It was a much less stressful experience, the pizza cooked up just as well (if not better), and all three pizzas were delicious! I would like to try the pain à l'ancienne and the focaccia as pizza dough, but this recipe is definitely a keeper!


  1. Looks delicious. Glad you enjoyed it. We learn so much each time we work with these individual doughs, don't we?

  2. Your pizza looks brown, bubbly, and delicious! I'm enjoying the benefits of frozen pizza dough as well~

  3. So glad to hear it worked better this time! Looks great!