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!

Janet Yang's picture

Greek(?) flatbread

January 29, 2015 - 8:39am -- Janet Yang

I used to frequent a souvlaki stand near Fraunces Tavern in New York. The proprietor, a charming old man who was born and raised in Greece, used a flatbread that he called "pita" but was unlike most pita bread. It had a slightly glutinous texture and no pocket, so it couldn't be split and filled. He just wrapped it around the meat and pulled out the skewer.

brednbrew's picture

Keeping The Pizza Crisp

January 22, 2015 - 3:32pm -- brednbrew

Ok, the pizza is out of the oven, if left in the pan, it steams up

and gets soggy.

(I don't cut pizza in my pans anyway)

Putting pizza on a wooden board makes it soggy.

Is there a trick to keeping the bottom of the pizza crisp

while enjoying a slice at the table?

My pizza is crisp enough to hold the slice without flopping,

but not after being on the board for a few minutes.

Thanks

herbeapuce's picture

Pizza dough won't stretch and will tear... what to do plz...? Newbie

January 19, 2015 - 7:41am -- herbeapuce

Hi. I am new to this forum. I like cooking and trying new things.... I have been struggling at making a decent pizza dough, even more  struggling at " forming" a decent looking pizza , mostly because I just can't stretch the dough without tearing it. I always end up with  a product that  is nowhere near round, full of uneven thickness, not homogeneous mixture....my dough wants to spring back so bad....

I use bread flour 00. 

my recipe is :

Bakingfanatic's picture

Focaccia with smoked ham and confit onions

January 12, 2015 - 2:08pm -- Bakingfanatic

Any focaccia does it for me, but smoked ham and confit onions make a fabulous combination. This is very much a favourite focaccia of mine, second only to roasted garlic focaccia (for which I knead most of the soft roasted garlic with the dough atvthe start and a few bits ofvgarlic are left whole, studded into the proved dough before baking).

janij's picture

Pita chips with Sesame seeds??

January 7, 2015 - 4:18pm -- janij

Hi All,We recently took a trip out of town and went to an HEB.  We bought some pita chips that were amazing!!!!  After reading the ingredients I figured I could try and recreate them at home but was looking for some input.  The pita chips basically had flour, oil, sugar, flax and sesame seeds.  I make pitas a lot.  The basic recipe I use makes 6ish and is as follows

1/4 c starter

1 c water

1 c whole wheat flour

let rise overnight

Add

1/2T salt

1/2 T olive oil

and about 1 more c white flour

icrt's picture

Commercial Pita Help

December 29, 2014 - 12:24pm -- icrt

Hello,

I'm working on a commercial pita bread recipe for a restaurant. My biggest challenge is achieving a consistent pocket in the dough. By consistent, I mean that A) it exists, and B) it is an even thickness between the top and bottom layers of the dough. Our goal is for the pita to be the best pita in the world in that it is wheaty, soft, robust, and satisfying.

Emerogork's picture

With taste and texture conquered, how I need help with flavor.

December 18, 2014 - 1:28pm -- Emerogork

Although this is the Pizza, Focaccia and flat bread forum, I believe I have the link that warrants this post here.

I make croissants and loaves of bread that look and chew exactly as I want them.  However, they taste like Styrofoam as the store bought Kaiser rolls do.  Rye and other flavors added help but don't quite cut it.  It is not a matter of salt either.  I have tried many concoctions.

I am told it is all in fermentation. I have tried many techniques but that all come out the same.  I am sure I need some education in this.  Please help.

cmoore13's picture

pizza crust

December 16, 2014 - 10:35am -- cmoore13

I am looking at buying a pizza shop, it's a former Domino's with their conveyer belt pizza oven. The problem is most of my knowledge is with traditional pizza dough. The only pizza chain I worked with was Little C's and they have a premade dough that I do not want to duplicate. If anyone knows of a good recipe for one of these ovens which can cook in 5-8 minutes, it must rise and cook in oven cannot be precooked, speed is the key.

SadieBaby's picture

Brooklyn Style Pizza Crust

November 13, 2014 - 3:03pm -- SadieBaby

Hello.  I'm new to this site and learning so much from all of you.  I have some questions about pizza dough.  

I've used several recipes and cannot find the taste of the frozen supermarket dough known as Brooklyn Style pizza dough.  Could it be a sour dough?  I prefer that taste to the flour/water/salt/sugar/oil recipes I've tried.  Since I live in the deep US south, but have memories of the New York style pizza, I would love to be able to replicate it in my own kitchen.  

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