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!

Magic cream's picture

Creating a unique pizza! Need help!

April 7, 2015 - 7:34am -- Magic cream

Hey guys!

I'm trying to recreate a pizza which I had when I was in Italy. This pizza had no tomato sauce but a white, fluffy, sort of a cream on it. However, after I tried to recreate such, I couldn't find a proper recipe.

Enclosed please find a link to a short video in which I explain my problem! Furthermore, you can insert your suggestions :)

Thank you very much!!

gerhard's picture

Tonights Pizza

March 28, 2015 - 5:13pm -- gerhard

Made pizza for dinner tonight, the crust was made with sourdough and the topping were fried mushrooms with onion, green peppers, fresh mozzarella pulled apart by hand and freshly grated parmesan cheese.  Baked at 500 F for 13 minutes.  The dough was in the fridge about 18 hours.  The crust was both crisp and chewy just the way we like it.  We had two more with slight variations in toppings including meat on one.





BPapa's picture

Hand Made Pizza Dough

March 22, 2015 - 6:14am -- BPapa

Looking for assistance in how to develop a hand made pizza dough that can be made in a home oven with a thin crust.

I have tried many times to make a pizza dough by hand and always seem to come up short and inconsistent.The type of pizza I have been trying to achieve in my home oven with a max temp of 500 degrees is a thin crusted with a open cell around the perimeter. The closest I came is when I tried this recipe from the web site. 

5 cups all purpose flour

1 Tablespoon sugar or honey

Wiggy14's picture

ruisleipa flying crust

February 28, 2015 - 5:01pm -- Wiggy14

Hi. I've been trying to come up with a ruisleipa (finnish rye bread) recipe. I've made a good one though the last time I baked it, I got a flying crust on it.  I'm not quite sure what caused it, though I have some ideas as to why it might have happened. There are two things I did differently the last time I made it as opposed to the first one (the good one). 

rye flour type 997 (from germany) 90%

coarsely ground malted wheat        10%

saf insant yeast                                   0.4%

Water                                                    100%

dosco's picture

Tony Gemignani's Story on Public Radio International

February 26, 2015 - 1:50pm -- dosco

I heard the live, radio version of this article last night in the car. The highlight of the interview, in my opinion, was when Tony got emotional talking about how he felt when he learned that he won the competition. I was giving my daughter a ride home from lacrosse practice and we sat in the car, transfixed, as Tony explained how awesome and life-changing the experience was. Amazing.


arnonh's picture

Planning a Pizza Meal: How to minimize on-the-spot baking time?

February 9, 2015 - 4:49am -- arnonh

Hello, Everybody!

I love to make pizzas at home. My favorite recipe so far is that of Peter Reinhart (see, for example, here). I make the dough ahead of time (up to 3 days), storing the dough in the fridge. Then, on the day of eating the pizzas, there is need in the following:

Janet Yang's picture

Greek(?) flatbread

January 29, 2015 - 8:39am -- Janet Yang

I used to frequent a souvlaki stand near Fraunces Tavern in New York. The proprietor, a charming old man who was born and raised in Greece, used a flatbread that he called "pita" but was unlike most pita bread. It had a slightly glutinous texture and no pocket, so it couldn't be split and filled. He just wrapped it around the meat and pulled out the skewer.


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