The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza, focaccia, and flat breads

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There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!

ChrisMH's picture

unrisen pizza dough used as starter for new dough

June 25, 2016 - 9:44am -- ChrisMH

Yesterday, I made Roberta's pizza dough recipe from NYT. ALL ingredients were new and the water temperature I used was under 110 degrees. I did NOT proof the yeast prior to using it(I usually do). Recipe called for AP and 00 flour. This is the first time I used 00 flour. Followed the exactly, portioned it out and is in the fridge to cold ferment---it has NOT risen. I took one piece out and it seems to have changed slightly on the counter.

I'd like to use a fourth of the cold dough or the piece I took out.

alefarendsen's picture

Hydration difference between soft wheat and durum wheat

June 14, 2016 - 1:32pm -- alefarendsen

Hello all,

My regular pizza dough recipe has a combination of wheat flour (somewhere between A/P and bread flour), whole wheat flour, whole rye flour and a bit of whole corn flour (see percentages below).

I got some durum wheat now and I'm not sure what to do with the hydration of my formula when changing the wheat flour to durum wheat. I have big batch of pizza's (as you can see :-) for a family reunion that I'm making this weekend and I would like to use the durum wheat flour.

Burnett U Farmer's picture

free Peter Reinhart pizza class on

March 16, 2016 - 6:03pm -- Burnett U Farmer

As I mentioned in an earlier post, Peter Reinhart is my favorite bread-making author, and I have been experimenting with making pizza from the recipes in his book Whole Grain Breads. Recently I discovered that he has a free set of video classes on making pizza at a web site that I had never heard of until this week. I have watched part of the first video and am impressed--if nothing else, it is a great refresher course.


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