Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Has anyone tried 1/2 in stainless for a "stone"? I am having problems with stones breaking if liquid coming from pizza comes in contact with stone and cracking them. Thought about steel or maybe even stainless steel. Think it would have to be at least 1/2 in to keep from warping when using highest setting of home oven.
Any feedback would help.
I have this problem still sometimes where there is a layer of dough that is a bit gluey. This has largely gone away with just not screwing up the pizza in general and using sauce that's room temperature.
What normally causes this and what can be done to prevent it in most cases?
Long time food and cooking enthusiast; only entering the realm of 'bakery' recently.
So, I've made quite a few of the more basic and simple bread recipes - all successful so far, EXCEPT PIZZA!
I love pizza and I am a huge fan of good pizza, but so far I haven't been as successful as I'd prefer. Don't get me wrong, they've been tasty and enjoyable - but one of the things me and my girlfriend both love about going out to a pizza restaurant is the consistency of the dough.
I am trying to get some sourness in my pizza dough. We make 25# flour batches and use vitamin c, malt, yeast, salt and of course water. We also use day old dough. we do not have the space to long proof the dough. It is used the same day. Is there anything that we could add that would give it more of a complex flavor?
Thanks so much
I am making some thin crispbreads and a problems occurs usually, they get curved while drying, no matter if they dry in the oven or out of it. How can I make them sit tight n stay flat?!Thanks before
Hello fellow Loafers!
I run 4 pizza restaurants and am trying to get more complex flavor in our dough. Our pizza a a thin crust baked in a gas/electric oven at 525 degrees.
we use a same day dough with some of the previous days dough added.
the ingredients are the following
previous days dough.
My sisters and I baked together again while in our own kitchens in Haltom City, TX, Granbury, TX and Colville, WA... we discussed the recipe we wanted to use and had some variations we were contemplating.. It all worked out to be an interesting and fun bake... with a real variety of finished products... as well as other items that were requested.
It's my first time posting in the forum and need some help and advice.
I am working on different ciabatta recipes, and got a very good result with a blend of AP and strong flour and a little experimenting.
I would like to come up with a recipe which includes buckwheat, a flour that I love.