Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
You know what I found out? Those herb rubs for chicken and meat are really good for flavoring focaccia (just reduce the salt in the recipe since rubs have lots of salt).
My daughter is getting married in a couple of weeks, I am planning on making some Italian breads as he is from Italy and I think it will make him feel more welcome to the family. I have recipes in the two books I bought and both have where it not a long process, but not just mix dough, let it rise for 20 minutes and then pop in the oven.
I've made three different Casatiello, one with salami, one with peperoni, one with ham and bacon
I picked up a copy of Ken Forkish's The Elements of Pizza and I'm making the Al Taglio Pizza Dough on page 134. There is a discrepancy in the amount of yeast between the table of ingredients (1.5g per 355g of flour) and recipe text "measure 0.3 gram (1/4 of 1/4 teaspoon of instant dried yeast)".
Has anyone else found this? Which one do you think is right? Both the table and the recipe indicate 1/4 of 1/4 of a teaspoon so at least that is consistent.
i mixed the dough this morning using the 1.5g.
I bought a stone and made pizza using my sourdough recipe. The dough is terrific. The pizzas turned out really good BUT, the bottom of the crust did not brown at all (I realize this is not a brick oven, just our kitchen oven). The funny thing is the top was great; bubbly well cooked and browned nicely. No broiler time at all. Nice airy puffy outer ring of crust too.
Does anyone know how to get a bit of char on the bottom of the crust? Any advise?
I've promised to bring some dough to a beach barbecue so that I can pat it out and we can have fresh flatbread. (Yes, it's kinda cold here in Honolulu, but 65 degrees in the evening IS cold for us.) I will start some sourdough today so it can be ready for tomorrow evening. I am wondering what hydration would be best. Not anything too wet. I do not want it oozing through my hands. I am thinking 60% Yes? No?
i ran into a problem making Reinhart's New York pizza dough from American Pie. I don't make pizza often, but I have made it before with good success. Last time, the dough was not very extensible. When I tossed it it got large, but then sprung back. The result was a small pie. I made three in a row, separated by at least a half hour, and the last was no better than the first. The crust showed signs of decent air pockets, but it was thick and bread-like.
I've found a few good artisinal cracker recipes on the web, and a few in my cook books, but I‘ll be darned if I can find a basic baker’s percentage! Most of the recipes I’ve researched vary widely in the amounts of basic ingredients, so the ratios are different for each recipe. A formula would invaluable, as I’m eager to create my own crackers (now that I’ve completely mastered the art of bread. Not).
my thanks for any help you can give!
hey everyone, I have made a high hydration pizza dough ( almost 75% ) I used some extra flour on my peel + some bran. still when I want to loud my pizza from peel into pizza stone my topping fall and burn when I shake the peel. I tried so many times . . . still, the same thing happens. i bake my pizza for 5 min on 300-degree Celsius ( 572 degree F ) and then decrease the temperature so the toppings also bake as well. so I thought I come here and ask you guys.