Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
How can I have a less acetic sourdough starter for pizza ?
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I have a sourdough starter im currently making i am feeding it whole wheat flour. I want more of the other flavors from sourdough not the sour taste. Should i have a higher hydration or something ? I saw on youtube you can reduce the sourness by increasing hydration. Im a noob so i dont know where to start.
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Strange kneading behavior for 70% hydration dough
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I will start with that I'm fairly new to bread/pizza making. I've been reading and studying up on everything and today I was doing a pizza dough recipe for the second time. I mixed everything by weight in my Kitchenaid with dough hook. It mixed up nicely and grabbed the hook and started bouncing around on a setting of 2. Instructions in the recipe were to knead for 5 minutes so I let it go at this speed while I cleaned up a bit.
When I returned (couldn't have been much more than 5 minutes later) the dough was back to being "collapsed" and grabbing the bottom of the bowl.
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corn flour versus masa for pizza crust
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I'd like to use some corn flour in my pizza crust to make it a bit more chewy. I have masa. To what extent is that an adequate substitute? Specifically, with regard to pizza crusts, what's the difference between corn flour and masa?
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Roman pizza recipe anyone?
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Does anyone have a good recipe for Roman style pizza al taglio?
I visited Rome last weekend and tried this absolutely sublime roman pizza from a hole in the wall type place (this one, for future reference: https://maps.app.goo.gl/KotobLq3kfm6gx21A).
The base was thin, crispy, nicely browned on the bottom with a subtle but clear taste of being slightly fried in olive oil. Amazing toppings of course, I really liked the one in the middle, zucchini with mint, but with something else I couldn't put my finger on.
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Favorite Flour for Pizza Dough
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I've used all purpose flour, bread flour, rice flour in combination with one of the others, AP and Bread flour combination but my overall favorite is King Arthur Caputo style "00" flour. I weigh the flour and sugar, oil, salt, yeast and water in volume measure. For me it comes together quickly and doesn't need a lot of kneading.
What's your favorite flour for pizza dough?
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Arizona, low desert barbeque. Featuring Brooklyn style Sicilian pizza
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The slow smoked pork ribs paired perfectly with the par-baked Sicilian pizza.
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Recipe for Hamelman's flatbread with chocolate and liqueur?
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It's Friday night and I came across this flatbread. It's by Hamelman and it has chocolate and liqueur. What more can one ask for? Alas, no ingredients are listed. And apparently it uses something that's called "breadstorm" but the link is dead. Would anybody happen to have this recipe?
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Pizza pie. Mama mia!
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Pizza pie for my friend & a stand-up guy Vic. I took my time with this one. Starting with the fresh sauteed red pepper , and thick cut mild Italian sausage.
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Anniversary Pizzas
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My anniversary was this weekend, so I decided to pull out my Ooni Volt to make a couple quick pies. I am still very much learning this oven, as I have never really used electricity for fuel during my cooks. That said, the results turned out okay for a same day naturally leavened dough - I didn't get any complaints from my wife or our dogs!
:-)
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