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!

abrogard's picture

Is This Lebanese Bread?

June 4, 2017 - 4:07am -- abrogard

My wife just made some 'Lebanese bread'.  Flatbread.  Cooked in a frying pan (no oil though).

Dough mixed in a dough mixer.  Simply flour and water I believe it was, she said.

Seemed too chewy to me.  And damp.  The finished thing having a sort of 'grey' or wet look for the most part except around the higher 'bubbles'  or whatever which bubbled up and got browned by the contact with the pan and the heat.

dwfender's picture

Sandwich Focaccia Dough Weight for Half Sheet Tray

May 24, 2017 - 12:39pm -- dwfender

Hi Everyone!

 

It's been ages since I've posted to this forum, and I'm happy very happy to be back on the site. Such an amazing database of knowledge and experience.

I'm currently working on a recipe for a sandwich on Focaccia bread, and I'm hoping for a little guidance from someone who may have done this before. I have a focaccia dough that we currently divide and shape into 18x13 (half) sheet trays. 2 trays are baked every morning for bread service that evening. I wanted to use the same dough and toppings etc for a sandwich. 

MattBaker's picture

Baking steel using broiler only

May 13, 2017 - 2:45pm -- MattBaker

Correct me if I'm wrong but a broiler in the US is the same as a grill in the UK right? typically a electric heating element or flame at the top of the oven that gets very hot.  

 

My oven has a separate grill compartment about 16" at the top and I had an idea of using it to cook pizza's using a baking steel.  

 

 

 

 

Cooper's picture

Pizza dough does not bake through

April 14, 2017 - 9:49am -- Cooper

Hi everyone, I hope someone can help me. I tried making a pizza using the same sourdough recipe I have for bread.  I have read that it's how pizza ca be made, with the only difference being the dough was refrigerated for 24 hrs after initial bulk proof. The dough was about 71% hydration, had a decent elasticity, and I spread it into a pretty thin crust (no more than 1/4") on a pizza baking metal disk that came with my toaster oven.

bäckerdave's picture

Kartoffelfladenbrot (Potato Flat Bread)

April 10, 2017 - 2:54am -- bäckerdave

I have been following Lutz Geißler's blog for a little while now after learning about him through his first book, Brot Back Buch Nr. 1 (excellent bread book if you can understand German). He recently posted a new recipe for Kartoffelfladenbrot or Potato Flat Bread. It's quite an easy bread to make if you're experienced with other flatbreads.

Potato Flat Bread

JoshTheNeophyte's picture

FWSY: bulk ferment then divide, shape and proof vs Roberta's mix then divide and proof

March 21, 2017 - 8:12am -- JoshTheNeophyte

Most pizza recipes i have looked at have a minimal bulk fermentation period: mix, knead, rest a little then, divide and proof. (e.g. robertas: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough).

I made the FWSY basic pizza dough this morning and it takes a different tack.  Following the pattern of his bread recipes, the recipe has the pizza maker mix, bulk ferment for 6 hours, then divide, shape (as if a boule) and proof for 1 hr.

inumeridiieri's picture

Teglia romana

March 17, 2017 - 11:05am -- inumeridiieri

Italian pizza. Teglia alla romana

HIgh hydration 80% long bulk fermentation in the fridge ( 24 hours ) final proof at 26°C

Recipe

Flour...In Italy tipo 2 is almost whole weat flour 1000 g

Water 800/850 g

Salt 25 g

Yeast 10 g

Bulk fermentation 40 minutes at 20°C in the fridge for 24 hours. Divide and shape oval loaf, final proof for 4/5 hours ( double volume )

Seasoning: tomato mozzarella

Good flavor

Baking703's picture

Craters in my dough

March 13, 2017 - 9:55am -- Baking703

Hello everyone, first time posting but long time viewing. I had a question about my dough and whether it is over fermented. So I seem to develop craters in my dough, at the bottom and was wondering if this is due to over-fermentation. Recipe and what I do is below. 

Starter (50%) hydration (260g total)

Flour 384g (514 if my math is correct when including the starter)

Water 200g (330 total including starter) (63 to 65% hydration)

Salt 13g (2.5%)

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