Brooklyn Sicilian pizza with double pepperoni
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The tale of the tape.
par-baked base
16 oz Proprietary pizza sauce
24 oz East Coast blend mozzarella
12 oz pepperoni
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Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Turkish flat bread with milk kefir
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Please help ...
Had some Turkish flat bread it had some herbs on it - i think it was rosemary. Made by Cobbs bakery
The bread looked simple - not much of a rise but was very very soft - i would like to try this as there is not much of a rise to this so it may not be too complicated for me.
Or even a flat Some thing like a barbari - Mediterranean bread
I will be glad to just get some rolls/buns out of the dough
Just using milk kefir and wheat flour not AP flour
Is it possible to make such a roll/bun?
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Pizza base
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I can only use my toaster oven and the highest it can go is 450. Many pizza dough recipes call for largely higher temperatures than I can do. Did this mean I can’t make pizza or should I do a different bread base to mimic a pizza base?
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Focaccia texture and crumb help
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I have recently changed the method with which I make focaccia and have noticed some differences in texture that I can’t pinpoint the reasons for
Previous method:
Mix (cold water)
S&F x 4 - every 30min
BF (12hrs total)
Divide & Proof (2-3hrs)
Bake - 26m 230C
Current method:
Mix (warm water)
S&F x 4 - every 30min
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The Copper Mine Road Meat Lover.
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The Copper Mine Road Meat Lover
Phase 1 the base.
The vitles, north of 2 lbs of dough. Cold ferment 48 hrs. Painted with watered down grandma sauce.
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Flegling pizza pies
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Two deconstructed pizza pies. Delivery order (bribe) for the Piesani at Classic Gold Auto in Tempe.
1. Cooper Mine road meat lover Sicilian
2. Classic New York style.
The dough will be 48hr.cold fermented and ready for 2:00 PM delivery tomorrow afternoon.
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Biga pizza dough timings
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My home pizza dough is using 100% biga@40% hydration, fermented for 60 hours in the fridge. I don't have a mixer, and mixing the rest of the water at baking day is a mess, so I tried my food processor and it worked, dividing the 1kg flour dough into 4 parts, mixing each separately with just water, and later salt.
It turns out too sticky. How should I handle it? how long it should be relaxed after mixing? and should I do french folds to make it absorb water better, or just give it time? How long before cutting and balling?
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Having the time of my life
Hydration Calculation Question
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Hi all! Hoping to get some help with hydration calculations. I've been working on a sourdough pizza dough recipe for a high heat oven. Results have been a bit inconsistent, so have a few questions:
- The recipe I started from called for 00 flour, but I've switched to a high gluten flour (PFM Power High Gluten). Do I need to consider adding more water? If so, how do I calculate water content for different flours?
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cold rise dough
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how long can one refrigerate a pizza dough for the purpose of fermentation and rise before time "runs out"?
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