The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette dough pizza

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KenK's picture
KenK

Baguette dough pizza

I made extra dough this morning to have some left over for a pizza.  It is pretty standard french bread dough. 67% hydration; yeast and salt.  I ferment half the flour overnight, the biga is also 67% hydration.  When it was time to shape our loaves for next week I just scaled out the amount I wanted for the pizza and put it in an oiled bag in the refrigerator.  Putting it together to bake only took a very few minutes.


This pie used 15 ounces of dough and is 13" in diameter.  For toppings I have wild mushrooms and kalamata olives. 


Around here the best pizza place is about on par with a Digorno frozen pizza.  This jewel blows that out of the water.  I think it will become a new "baking day" tradition. 



Just the way I like it. : )


Postal Grunt's picture
Postal Grunt

I know that I'm not the only member here that started baking bread after deciding to find a better pizza crust. It must be an international muse or something like that.

Petey's picture
Petey

yum


 


looks great

patnx2's picture
patnx2

Today is pizza day and we went out for dinner. I want that pizza looks so good. Enjoy Patrick

Salaheldin's picture
Salaheldin

did you bake the crust first then put the topping??

KenK's picture
KenK

I did not bake the crust first.  I feared that I should have about half way through but I moved it to the lowest rack from the next to the lowest and it evened up nicely.


The pan in the picture is heavy aluminum and perforated so that helped I would imagine.