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Ultimate Pizza Dough

By Andy Corson, contributor

February 27th, 2010

Ok, so since I work for the Taunton Press (Fine Cooking's parent company), I get free copies of every publication that comes out. But, I would totally pay for Real Italian! Do you want to know why? For this pizza dough recipe - PETER REINHART'S PIZZA DOUGH.

I know he hasn't responded to my Facebook friend request yet, but I still think Peter is awesome and one of the most knowledgable, astute bakers out there. So, check out the recipe and go get yourself a copy of Real Italian. If you don't see it on your newsstand you can buy the issue here.

Andy - aka the Basement Baker.

posted in: Blogs, Pizza, dough, basement baker, Peter Reinhart
Comments (2)

tscholl writes: Thank you, Pielove! I agree completely. Whatever the virtues of Rienhart's dough, I rarely have the luxury of a minimum 8-hour refrigeration time! Pizza dough needn't be complicated. Posted: 3:08 pm on May 1st

Pielove writes: And if you are a subscriber, this recipe was [ahem] already published in Fine Cooking 92, pp. 68 March 12, 2008. That said, my current pizza dough love is Evan Klieman's recipe from FC 49 in 2002:

Kleiman's recipe comes together easily in the food processor and doesn't require a lot of messing around, nor long refrigeration steps. Plus, it is delicious. Maybe I need to have a pizza party to taste these two side-by-side. Posted: 8:45 pm on February 28th

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About the Basement Baker

The Basement Baker is about following your passion and starting a community oriented bakery. Whether you are thinking of starting your own food business...or just looking for a little baking inspiration, the Basement Baker is blogging about it.

Andy Corson works for the Taunton Press and runs his own baking company, American Artisan Bakery, out of the basement kitchen of a 19th century church in Sandy Hook, CT. 

When he is not at his day job, baking or blogging, Andy can be found selling his products throughout western Connecticut or searching the area for locally grown ingredients.