Pizzamaking at Home

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Success with Peter Reinhart's awesome Neapolitan dough recipe! Here's the dough after coming out of the 24-hour slow rise in the refrigerator. It's in a bag, as Reinhart specified. He said to use a "food-grade plastic bag," but I couldn't find a bag big enough that was explicitly marketed as a food bag. Instead, I bought Hefty's "storage" bag and hoped it was made of the same stuff as the food bags. Whatevs. It seemed to work.

Next time, I might just slip the individual dough balls into smaller food bags.

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Taken with a Canon PowerShot SD800 IS.
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Taken on March 26, 2008

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Pizzamaking at Home

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