There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Hey,
I'm trying to figure out my sourdough Neapolitan pizza.
my sourdough goals are:
- a more flavourful sourdough
- a good yeast activity
- a not too acid sourdough for 2 reasons - flavor and strong gluten.
Also, I'm trying to understand the benefits of CF for my dough.
I am very satisfied with how my pizza base has evolved. Never dense, airy, crisp, and chewy!
Today's pie borrows an attribute from my recent Siciliano bakes. On the sauce a very generous coating of Caciocavallo cheese. That is followed by the standard(for me) 16 oz. of east coast blend. Post bake dressing cheese, Pecorino Romano Loccatili brand. An 8minute bake worked well. Less golden nectar with some browning.
Inspired by The Roadside Pie King's gourmet pizza,
https://www.thefreshloaf.com/node/70427/sfincione-palermitano-born
I decided to try out some upscale salami.
Because I usually pre-cook regular pepperoni and sausage to reduce the puddle of grease on my pizzas, I opted to go with a low-fat beef "dry salami."
This Alef brand beef dry salami was obtained at my local Russian/Eastern-European store. I paid about $17/pound for about 1 pound.
Hello, friends.
I don't know if it's just me, however, I was having a very hard time following Tony Gemignani's formula for Sicilian pizza with poolish. I ended up doing what I always do. My own thing. I kept the 70% hydration and used my natural yeast starter for the poolish. This is what I came up with. I am looking at a Saturday afternoon bake.
Another in my series of "pizza in teglia alla romana". I treated myself to a new 400mm x 300mm baking tray. Originally I was going to get the blue steel version, but it was never in stock, so I opted for the alusteel one.
I'm glad I did; it doesn't stick and doesn't need the curing and careful storage of the blue steel version.
Lance
Lately I've been thinking of branching out from pizza so came across a couple of articles on making Turkish pide. The longer, more narrow dough shaping seems like a more efficient use of the space on top of my stone.
There seems to be a wide variety of possible toppings commonly eaten on pide. What are some of yours?
Last-minute Siciliano pizza bake. Unscripted with an all-new, emergency same-day bake siciliano dough. The test bake was scaled for a 1/2 sheet pan.
