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!

Burnett U Farmer's picture

free Peter Reinhart pizza class on Craftsy.com

March 16, 2016 - 6:03pm -- Burnett U Farmer

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.

http://www.craftsy.com/classes/search?query=Peter%20Reinhart

wkirspel's picture

00 flour and Reinhart's Neo-Neopolitan Pizza

March 16, 2016 - 5:52am -- wkirspel

I had settled in on Peter Reinhart's Neo-Neopolitan Pizza Recipe. I am using the version from his Artisan Breads Every Day book. The only tweak I make to the recipe is that I add some vital wheat gluten to my bread flour.

All my pizza baking is done on my Kamado Big Joe. I can get the temperature much hotter than my oven

I am happy with it the recipe but was able to get some 00 flour and wanted to try that. I have been reading with 00 flour I will need to use either less water or more flour.

haykoa2's picture

Focaccia

March 16, 2016 - 12:15am -- haykoa2

Hi everybody, I am making focaccia with Jeffrey Hamelman's Bread 2nd edition, and it says use Ciabatta with stiff biga for the focaccia, I followed all the directions, bulk fermentation takes 3 hours and final fermentation is 1 1/2 hours, but dough doesn't have enough volume and small bubbles on top, after baking it's thin, what can be the problem? thanks  

SergioT's picture

Group buying for Caputo Pizzeria flour in London

March 9, 2016 - 1:58am -- SergioT

Hi guys,

I have been following this site for a while now as it is a great resource for all the baking suggestions and tips so first of all thank you all for contributing to make so many bakers happy!

Now my question.

I live in London and I would like to buy the Caputo Pizzeria flour but it is only sold in 25kg packages which is too much for my needs and at the moment I don't know anybody else keen to buy this product so my only other option would be to create a group buying or join to an existing one to purchase my part (6kgs).

Burnett U Farmer's picture

Reinhart's whole wheat focaccia dough used for pizza

March 1, 2016 - 2:45pm -- Burnett U Farmer

I have Peter Reinhart's book Whole Grains Bread and have made bread from several of the recipes. Recently, I tried using the focaccia dough for pizza. The focaccia recipe says the dough can be used for pizza and to follow the pizza instructions on page 270. It seems some information is missing--that there is a gap between the focaccia recipe from when the dough is put in the refrigerator and the instructions for shaping and topping the pizza. So my basic questions:

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