Neo-Neopolitan Pizza Dough by Peter Reinhart

This is a great recipe from Peter Reinhart’s book “Artisan Breads Every Day” This is now my favorite pizza dough to make for grilled pizzas.

http://www.youtube.com/watch?v=r1QQCotsRRQ

 

Peter Reinhart on The Stretch & Fold Technique before shaping the pizza dough into balls:

IMG_2345

Grilled ChickenIMG_2413

Sausage & PeppersIMG_2491

PestoIMG_2494

ProsciuttoIMG_2523

You can buy the book here:

http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984

 

Basil Pesto

Simple Basil Pesto Recipe:

1 cup fresh basil leaves

6 springs fresh parsley

1/4 cup pine nuts

1/4 cup olive oil

2 large garlic cloves, peeled

2 Tbsp. butter or margarine

1/2 tsp. salt

1/4 cup Parmesan cheese

1/4 cup Romano Cheese

Directions:

In a blender, combine basil leaves, parsley, pine nuts, and olive oil. Add garlic cloves, butter or margarine and salt. Whirl in blender for 1 minute. Add Parmesan and Romano cheese. Blend for 30 secs. at high speed

Makes enough to cover 1 lb. of pasta. Serves 6.