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!

Gingerbwas's picture

I Need Help With This Egyptian Flatbread

May 30, 2015 - 1:56am -- Gingerbwas

I have been trying to make a decent flatbread that would go with eastern dishes, I have tried lots of recipes with none of them coming out quite the way I wanted. I recently watched "A Cook Abroad" and in it an Egyptian woman made a flatbread that looked exactly like what I wanted to achieve. I have included photos of what it is I want to make. 

Please can you guys help me 


The programme is on youtube it's worth a watch, but the specific time is at 24:00

Ruralidle's picture

Wood fired ovens need practice

May 25, 2015 - 11:42am -- Ruralidle

I fired my wfo at the weekend for the first time this year.  I didn't use it much last year because of illness so I was somewhat out of practice.  I waited until the dome was clear of soot the moved the fire to one side.  Family brought out two peels, each with a pizza and I loaded the first into the oven.

AbeNW11's picture

sourdough pizza base recipe

May 22, 2015 - 1:52pm -- AbeNW11


My goal: sourdough pizza base to use tomorrow evening and keep some for another time.

My available ingredients: Starter, bread flour, whole spelt flour, whole rye flour and fine semolina.

My timing: Mix ingredients tonight for 18 hours fermentation (can be refrigerated in the morning if need be).


Recipes appreciated. 

Thank you. 


hs4816's picture

Ok... now what?? (Pizza dough needs perfecting...)

May 19, 2015 - 7:19pm -- hs4816

Hi people. This is only my second post here, but have received much wisdom from you all thus far. Thanks in advance for putting up with my newbishness ;-)     (I've been working with dough/yeast for about like 6 weeks and am a total beginner).

Am working on my pizza dough. Have gone through about 5 batches so far.

Recipe is:

Bread flour

58% water

2% yeast

2% sugar

6% olive oil

1.25% salt

mjones's picture

Looking for tips on how to recreate this super-light flatbread (pic included)

April 25, 2015 - 5:53am -- mjones

Hi all, 

There's a middle eastern restaurant near me that serves this amazingly light, bubbly flatbread (see pic). It's on the menu as a naan but doesn't resemble the type of naans you get in indian restaurants at all - it's incredibly light with huge bubbles on the top. Any ideas how I could go about making this at home? I'm guessing that the bubbles mean it's a very wet dough. 

Magic cream's picture

Creating a unique pizza! Need help!

April 7, 2015 - 7:34am -- Magic cream

Hey guys!

I'm trying to recreate a pizza which I had when I was in Italy. This pizza had no tomato sauce but a white, fluffy, sort of a cream on it. However, after I tried to recreate such, I couldn't find a proper recipe.

Enclosed please find a link to a short video in which I explain my problem! Furthermore, you can insert your suggestions :)

Thank you very much!!

gerhard's picture

Tonights Pizza

March 28, 2015 - 5:13pm -- gerhard

Made pizza for dinner tonight, the crust was made with sourdough and the topping were fried mushrooms with onion, green peppers, fresh mozzarella pulled apart by hand and freshly grated parmesan cheese.  Baked at 500 F for 13 minutes.  The dough was in the fridge about 18 hours.  The crust was both crisp and chewy just the way we like it.  We had two more with slight variations in toppings including meat on one.






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