bake - September 2018 - 34

says, cut the cheese into cubes so they melt at the
right time. After the ﬁnal dimpling, allow the dough
to rise for three to four hours, allowing the dough to
bubble up around the cheese.
Doughs for Roman-style pizzas follow a similar
method, minus the cheese toppings. The master
dough is always made at least one day ahead.
Toppings include crushed tomato or marinara pizza
sauce, olive oil, coarse sea salt and fresh oregano.
"The simplicity of the toppings, either red or white,
not only add their own distinctiveness but, more
importantly, allow the complex and deeply satisfying
ﬂavor of the crust to take center stage," Reinhart
explains.
Farmers Market Breads taught by Zakowski, who

"The wetter dough of Roman-style pizza is the secret

runs The Bejkr in Sonoma, California. Gadouas and

to why this dough is so good," he adds. "It allows it to

Zakowski represented Team USA at the 2012 Coupe

rise with more air pockets. The trick on wet dough is

du Monde de la Boulangerie where the team placed

using a lot of oil."

second in the world.
The formula for great bread
Reinhart is a multiple James Beard Award winner

As we move into day two of our ﬁrst-class education

for his cookbooks and is the founder and host of the

on pizza doughs and breads, Reinhart shares a few

popular website PizzaQuest.com, where he continues

thoughts about grains.

to chronicle his never-ending search for the perfect
pizza through videos, essays and recipes.

"The mission of the baker is to evoke the full potential of ﬂavor trapped in the grain," he says. "It is my

"There is a new wave in America where Roman-style

feeling that sprouted grains are going to get bigger

pizzas are going to be popping up," he tells our class

and bigger. Sprouting the grain makes the grain taste

on the ﬁrst day. "My goal is it's all about the crust. An

better, in my opinion. We are right at the tipping point

average topping on a great crust can be memorable.

of sprouted grains becoming a bigger part of the

Memorable is the key word - that it is so much better

American diet."

than expected you can't get it out of your head."
Wetter doughs (from 80% hydration are higher) bring
One critical step involves making pizza dough at

a number of beneﬁts to the fermentation process.

least 24 hours ahead, so that you are releasing all the

"More bakers have been pushing the envelope of

ﬂavors through chemistry, he explains.

how much hydration you can get into a dough. 80%
used to the threshold. Now it's only the beginning."

The Detroit-style red-stripe pizza is a good start,

But be careful to watch temperature closely, Reinhart

to perfect your system. Five hours prior to baking,

cautions. "Every 17° F will double the rate of fermen-

begin panning and dimpling the dough at 20-minute

tation. You don't want your dough to ferment too

intervals in a greased pan using olive oil. After an

quickly, or all the sugar will be used up."

hour or two, the dough will relax enough to cover the
pan after a ﬁnal dimpling. This is when you spread on

Managing your dough to achieve desired results

top and embed into the dough half of your measured

requires a balancing act of time, temperature and

cheese cubes. Rather than grate the cheese, Reinhart

ingredients.

34 < SEP 2018 | bakemag.com

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