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!

mini_maggie's picture

(really) old pizza dough

August 23, 2014 - 8:43am -- mini_maggie

Took some pizza dough I had in the freezer out to defrost just before we went on vacation, hoping to make pizza for dinner the night before we left.  Well, that didn't happen, lol.  Now I have pizza dough that's been in the fridge for two weeks, presumably relatively dead. 

What can I do with it?  Add it to new doughs as a portion of 'old dough' for flavour?  Is it something I could make an essentially uleavened flatbread with at this point?  Advice/suggestions welcome!  Thanks.

sirrith's picture


August 18, 2014 - 10:07pm -- sirrith

I made a lardon and red onion fougasse today.  Did a 1 hour room temp ferment, then folded in the lardons and onions, and put it in the fridge for 20h (was meant to be 24, but I ran out of time), took it out and shaped it, put it on a 270C baking steel, and turned the temperature down to 220C, for 25 minutes, with steam for the first 6 minutes. 

Loads of small bubbles on the crust, a nice shine to it, and a wonderful aroma.  Have not tried it yet, but will have it for dinner tonight. 

gmagmabaking2's picture

We 3 gmas made ciabatta rolls

July 6, 2014 - 1:05pm -- gmagmabaking2

Hello... everyone and Happy Independence Day!!!
We made Ciabatta rolls and really enjoyed having them to use as hamburger buns for our Holiday cookouts... here are the pictures... The lead in picture is of the lovely rolls that Helen made.


Below are the rolls Barbra made...

mini_maggie's picture

Pizza dough trouble, best bet to salvage?

May 4, 2014 - 7:23am -- mini_maggie

So late last night before bed, I threw together Floyd's pizza dough, using 00 pizza flour.  Had initially planned to do Forkish's IY dough from FWSY (weight based) but realized too late that I should have started that schedule after dinner instead of just before bed, so switched to Floyd's because that's what fit my schedule now. 

mini_maggie's picture

Adapting crust recipe from AP to 00

May 2, 2014 - 8:28pm -- mini_maggie

Would you expect to substitute an equal volume or weight of Italian 00 pizza flour for AP in a recipe?  Or expect to need adjustment?  As it's finer, I'd think maybe there is more weight of 00 per cup compared to AP? 

Was thinking of trying Floyd's pizza crust recipe, but it's in cups and for AP, and I wanted to try the 00 flour I picked up. Pizza recipes in FWSY give weight, but are also for AP and I'd like to know generally if equal weight substitution should be expected to work.   

Thanks for any input!


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