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!

Danthomir's picture

Doughballs overproofing and slacking

February 26, 2017 - 7:00am -- Danthomir


I work in a small pizzeria. We make the dough around noon to be used the same day.The problem we have is that the balls are nearly not usable the next day if some are left over. It overproofs over night and slacks so much it becomes one layer of dough instread of balls.

The recipe is quite simple:

60% water

3% olive oil

3% salt

0.75% fresh yeast.

We knead for about 30 minutes and imediatly form into balls wich go into the fridge. Used about 4-5 hours later.

GFBP's picture

How soon after feeding Levain do you mix your sourdough pizza dough?

February 8, 2017 - 9:03am -- GFBP

I learned how to make pizza in a restaurant setting.   we had a batch of levain that was constantly fed and constantly used.   At home, I've yet to find the optimal feeding rhythm and schedule.   In the Tartine book, Chad Robertson recommends using the levain when its very young (1.5-2 hours after feeding).    Ken Forkish has you use the levain 10-12 hours after feeding. 

Is the rule as follows:?

As long as it floats, you are good.  The longer the time left to fed, the more sour flavors may develop.   

GFBP's picture

Experienced pizzamakers: What's the best flour for SD pizza in conventional oven.

February 8, 2017 - 8:59am -- GFBP

I've got all the books.  I know how to make Tartine bread.  I learned how to make SD pizza in a wood-fired oven (we used Caputo Blue 00).   

At home I have an electric oven (pizza stone) that goes up to 550.   I am currently reading Ken Forkish's book "The Elements of PIzza" in which he calls for High-Protein Bread Flour in his "Overnight Levain Pizza Dough".

He suggests substituting AP or 00.    What have you all discovered about the type of flour used for a pizza in a conventional oven?


Vtg79's picture

Naan recipe??

January 25, 2017 - 9:10am -- Vtg79

I have ths recipe for Indian Naan that is leavened using baking soda. I wonder if there is a way to leaven it with my sourdough starter and skip baking soda. 

  • Plain Flour 250g
  • Oil 1 Tbsp
  • Baking Soda 1/2 tsp
  • Sugar 1 tsp
  • Salt 1/2 tsp
  • Yogurt 1/4 Cup

Its a very simple recipe that yields a very soft chewy naan. Its not bready nor crispy and crusty. Something similar to the picture above.

Any ideas?

BethJ's picture

Roberta's Pizza Dough (NYT)

January 20, 2017 - 6:28am -- BethJ

I like experimenting with different pizza dough recipes.  Lately I've been enamored with the recipe from Roberta's (as published in NYT).  

I found the Falco video accompanying the recipe to be very useful.

I like to add add a dollop of unfed sourdough to the liquids before mixing it into the dry ingredients.  I freeze the dough balls right after dividing, and thaw them in the fridge overnight (24 hours) before making the pizzas - it improves the flavor. 

AndyPanda's picture

Pizza Steel - getting oven hot enough

January 18, 2017 - 9:53am -- AndyPanda

I've been geeking out on videos and forum posts about 90 second (or at least sub-3 minute) pizza baking by using a thick steel and getting it as hot as your oven can go to try and simulate the fast bake a 900F pizza oven can do.

I picked up a 3/8" pizza steel and experimented a little today. The pizza was very good, but it took 6 minutes to bake (I don't think I preheated long enough - I was impatient). I tried it with the steel up close to the broiler element and after the preheat, I ran the broiler on HI for 10 minutes.  

jkbff's picture

Another Pizza Dough Conversion

January 14, 2017 - 2:00pm -- jkbff

It has been a while since I have posted. I am trying to get back into learning again.

I have been debating on posting, for quite a while, because I was hoping I could figure it out on my own, but I don't understand the science behind it.

I do feel better after seeing all the other requests for conversions.

Vtg79's picture

Sourdough pizza experiment

January 13, 2017 - 8:13pm -- Vtg79

Newbie question, I have this almost 1month old starter which is fed every 24 hrs at 1:2:2. Now to test my starter (which floats in water, is yeasty) I decided to make a very small portion of pizza with following proportions (loosely based on some beginner recipes I read about on the net).

I started with equal quantities (in weight) of starter and flour.

110g Starter + 110g Flour mix (WWF+APF)


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