Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Yesterday, I made Roberta's pizza dough recipe from NYT. ALL ingredients were new and the water temperature I used was under 110 degrees. I did NOT proof the yeast prior to using it(I usually do). Recipe called for AP and 00 flour. This is the first time I used 00 flour. Followed the exactly, portioned it out and is in the fridge to cold ferment---it has NOT risen. I took one piece out and it seems to have changed slightly on the counter.
I'd like to use a fourth of the cold dough or the piece I took out.
My regular pizza dough recipe has a combination of wheat flour (somewhere between A/P and bread flour), whole wheat flour, whole rye flour and a bit of whole corn flour (see percentages below).
I got some durum wheat now and I'm not sure what to do with the hydration of my formula when changing the wheat flour to durum wheat. I have big batch of pizza's (as you can see :-) for a family reunion that I'm making this weekend and I would like to use the durum wheat flour.
i keep finding recipes for white spelt flour with equal amounts starter. That was 300geach for 2 pizzas of a larger size then my pan. I have a cheap bakers delight pan that is 13inch diameter or 35cm diameter.
I'm interested in trying to make a neopolitan-style pizza dough this weekend (I'm actually going to be in Naples next week, so I'll be able to do some on-the-ground research ;) )
I always keep a part of my bread loaves for pizza. I just keep them in the fridge for 24h to 72h, and the dough become really flexible, and the taste is so good with a nice texture, like bread.
As I mentioned in an earlier post, Peter Reinhart is my favorite bread-making author, and I have been experimenting with making pizza from the recipes in his book Whole Grain Breads. Recently I discovered that he has a free set of video classes on making pizza at a web site that I had never heard of until this week. I have watched part of the first video and am impressed--if nothing else, it is a great refresher course.