The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza, focaccia, and flat breads

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

rthryhorysak's picture

Making Soft Pita

November 4, 2017 - 3:15pm -- rthryhorysak

I am looking for a way to keep pita bread soft. Not necessary a recipe, more on in site as to how I would achieve this. I have access to a large wood fire oven, but my pitas are always too crispy, even after 1 min. so I can't stuff them without cracking. 

I was thinking adding more olive oil, but I have yet to try it.

hotsawce's picture

Getting more "Sour" in my pizza

October 18, 2017 - 11:11am -- hotsawce

Based on the help of the forum, I finally got a starter going and have successfully used it in pizza.

I made a naturally leavened pizza with about 13% starter fed 1-1-1 seed-starter-water-flour, let it mature, and used in the final mix. Bulked at room temp for no more than 2 hours, into the fridge overnight, then balled. There was a little bit of rye/whole wheat in the starter.

Used a couple balls that evening and barely got any tang. The next day, to my surprise, there was a bit more but I still want more tang/sour.


hotsawce's picture

Disappointing Poolish!

September 26, 2017 - 12:21pm -- hotsawce

Hey all,

I'm trying to move beyond commercial yeast in my pizza dough and have been very inspired by the preferment/poolish method used at Mozza.

I've tried incorporating into some larger batches of dough, and I'm having very little luck. In general, the final dough is extremely soft and sticky when I ball it up, and eventually those dough balls kind of "pancake out" rather than staying taught and rising upward.

wheatstreet's picture

Spelt straight dough pizza?

September 12, 2017 - 5:09am -- wheatstreet

I usually make the Ken Forkish FSWY overnight straight pizza dough and get great results, if I say so myself!  I'm thinking of trying a 100% Spelt pizza dough to cater to my sister's food sensitivities.  I've never baked with Spelt before.  I have trawled this site for tips and recipes and have noted a few things but mostly the recipes are for sourdough and I have not ventured into that yet.


Subscribe to RSS - Pizza, focaccia, and flat breads