Today’s question to ponder . . . Why does the clicking sound your car makes never happen when you’re at the mechanic’s?  Hmmm.   If only I knew the answer.  But I can answer the question of how to make the BEST pizza dough ever.  Two words – Peter Reinhart.

I have made quite a few pizza dough recipes in the past and none ever hit the mark.  I wanted a thin crust that wouldn’t be too bread-y, and that would bake up with some crunch on the edges.  I had seen the recipe from The Bread Baker’s Apprentice for Napoletana Pizza Dough before, but since the dough required an overnight rest, I passed it over.  Finally, when I got my own copy of the cookbook and started slowly baking my way through, I realized how successful the recipes are.  So I gave in and mixed up a batch of the dough.

This dough was so soft and silky, and was a dream to stretch out.  It could be made a little thicker, like the Barbecue Chicken Pizza at the top, or extra thin and crispy like the White Pizza With Arugula below.  I was really amazed that I was able to make a dough like this at home, and so was everyone else in my family.

Like I said, it does have to be started the day before, but it is SO WORTH IT.  However, you can keep it in the fridge for 3 days, or in the freezer for 3 months.  I guarantee you it won’t last that long, though.

101 Cookbooks is where I first saw the recipe in a post coincidentally titled Best Pizza Dough Ever (it says the olive oil is optional, but I used it also).  If you’re interested in The Bread Baker’s Apprentice take a look here.